The first full week of April, my thoughts always turn to pimiento cheese and the Masters golf tournament. It’s also the time that I go looking for my friend Sandy Zitkus’ pimiento cheese recipe that, in Masters tradition, I serve on white bread. This year, though I decided to do something a little different with it.
(READ MORE: Augusta National in bloom and the conditions dry for Masters. So far)
I love handhelds, and, of course, those pimiento cheese sandwiches do qualify as handhelds. But looking for a different way to enjoy this Masters/springtime spread, I turned to the internet and found the perfect recipe from The New York Times.
Why not turn it into a pie with a buttery crust? It’s like a Southern tomato pie without the tomatoes. There’s no point in making a tomato pie unless it’s in the height of summer when the tomatoes are good. Right?
I made it, gave it a taste test and thought I felt the Earth tilt on its axis just a smidgen as the crisp, buttery crust met the pimiento cheese.