KEY LIME PIE

Sunday, June 14th, 2:00 PM Eastern

So to celebrate Father’s Day later this month, we wanted to design a class around a couple of things your favorite dads would love to eat on our special day. 

Which wasn’t exactly rocket science, frankly, because guys will happily eat just about anything you put in front of them. Still, we wanted to hit a home run.

So we picked out a pie that always shows up on those lists of America’s favorites, but surprisingly one that few bakers tackle at home: key lime pie. 

Key lime pie is perfect for this time of year because it has summer written all over it.

It’s light and refreshing, uncomplicated, and if you’re serving any sort of seafood dish for dinner, there’s simply no better way to end the meal. 

We're going to break down the whole process for you from start to finish, including how to make a Swiss meringue topping that compliments the sweet-tart filling perfectly and makes this version stand apart. 

Or you can use whipped cream on top instead.

While that bakes, we’re going to assemble a breakfast favorite that guys love but don’t get around to nearly as much as we’d like: breakfast burritos.

So we’ll dive into the particulars of what makes an excellent breakfast burrito, and put a couple together. 

While we’re at it, Ken will try to sell you on the idea of making several at a time when you DO make them, so there’s always a stash in the freezer. 

So… if you’re cooking for a dad, you should join us. 

If you ARE a dad and you want to up your kitchen game, you should join us, too. 

So should anybody who has ever shied away from making a key lime pie for whatever reason. Come one, come all. We'll see you in class.