Many have told me that this might be my best pie, and I’ve had folks from Florida declare that it’s better than most of what they can find back home. As always, there’s really no secret. We use less sugar, more juice, and more egg to get a richer filling that’s satisfyingly tart and not overly sweet. This one comes in a graham cracker crust, because let’s face it, that’s just the crust it needs. Topped with our homemade gently sweetened whipped cream.