Some friends went on vacation last week and emptied out their fridge for us, so suddenly we had a windfall of limes. Tony made a great avocado-tomatillo-lime salsa (Eli was eating it by the spoonful), and I made lime curd to spread on biscuits with blackberries (inspired somewhat by this Gourmet recipe). But there were still more! So I dug through my folder of recipes clipped from newspapers and magazines, and found this.

I know most of the country is still sweltering (and we’re back to unusually warm weather ourselves), so this dessert won’t make you break a sweat. No oven required, very little labor, and each bite is meltingly cool. All it takes is a bit of advance planning, since it needs to sit in the refrigerator for a couple hours (or overnight) to firm up. Maybe you can find room in your fridge to join it.

1 3/4 c graham cracker crumbs (from about 15 graham crackers)
2 tbsp unsweetened cocoa
6 tbsp melted butter

4 limes
1 14-oz can sweetened condensed milk
1 1/4 c heavy cream
1 one-oz square bittersweet chocolate

Combine graham cracker crumbs, cocoa and butter in a bowl. Press into a 9-inch springform pan, covering the bottom and pushing crumbs halfway up the side of the pan. Refrigerate until needed.

Grate 2 tbsp zest from the limes, then squeeze the juice (you should get about 3/4 c). Combine the juice and zest with the sweetened condensed milk and cream. Whisk until it thickens up a bit (the recipe says to keep whisking until it holds peaks, but I got tired way before that, and it all turned out ok). Pour the batter into the prepared crust and refrigerate at least 2 hours, or overnight.

To serve, remove the side of the springform pan and grate the bittersweet chocolate on top. Serve immediately, as the pie will melt away if you leave it at room temperature.