I get really excited about finding a recipe that is visually pleasing. Flavor is the first priority, but this pie lends itself to a minimalist presentation that is very appealing. Sometimes when I’m taking photos of food, I find myself disappointed by a delicious dish that photographs like a limp dishrag. While this could have something to do with my photographic skills, I made a promise to myself when I started writing this blog that I would never employ any of the tricks professional photographers use to make food look more appetizing – like spraying hair spray on grapes to make them shiny, or putting dish soap into drinks to make them more bubbly. What you see is what my food really looks like, even if it’s not always perfect. So I’m really happy about how this pie looks and tastes.

This recipe is also very typical of the kind of simple but delicious dessert that Laura Bush preferred for small private dinners for friends and family. She shared this recipe with me recently, but it could easily have appeared on a White House menu, given the juxtaposition of zingy citrus flavor and creamy texture. It’s unassuming, yet very satisfying.

It’s surprising, given how popular key lime pie and lemon meringue pie are, that this citrus pie isn’t more commonly found in restaurants and on blogs. This is an American classic waiting to be recognized. And it’s not expensive, difficult to make, or time-consuming in preparation. I hope you’ll add this to your repertoire of delicious desserts. It’s a keeper!

Serve: 8

Prep time: 30 minutes plus two hours for pie to chill

Graham Cracker Crust, if you prefer not use a pre-made crust:

For a 9-inch pie