I’m not a fan of conflict. Ditto for controversy. Yet, in spite of this I’ve become embroiled in a battle to end all battles. No doubt, like most skirmishes, this one began harmlessly enough. Two weeks ago a friend, “Apple Jane,” made a key lime pie, brought it over to our place and served it for dessert. It was a nice, generous gesture but one that kicked off a hot dispute.

At issue was the pie’s crust. Jane’s husband, “Apple Frankie,” had definite opinions and questions about it. Should Jane have baked it so that it became firm and toffee-like? Should she have doubled the recipe, adding an extra bit of crunch to every bite? Frank, the crust curmudgeon, thought so. Jane, however, did not.

In an attempt to settle the debate last week I made two key lime pies. The first was Apple Frankie-style, with a baked and chewy double crust. As much as I love sweets, I found this concoction cloying and hard to cut. The second was my compromise pie — the original crust recipe increased by half and left unbaked. Although still very sweet, this pie could easily be sliced. Overall, the compromise pie hit the spot. Was it good enough to end the troubles? Probably not.

For now we’re at an impasse in the key lime pie conflict. I guess that I’ll have to keep tinkering with Apple Jane’s recipe until a resolution can be met. I know. It’s a tremendous sacrifice but, I can’t help but think, ‘if only all wars could be this sweet . . ..’

APPLE JANE’S KEY LIME PIE (the compromise version)
Serves 8

1 3/4 cups graham cracker crumbs
1/3 cup sugar
7 1/2 tablespoons butter, melted
1/2 cup key lime juice
1 (8-ounce) package cream cheese, at room temperature
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla
Grated zest of 1 lime

In a medium bowl mix together the graham cracker crumbs, sugar and butter. With a spoon or your fingers evenly distribute the crust across the interior of a 9-inch pie pan. Press down so that the crust sets and also comes up to the lip of the pan.

Using an electric mixer and in a large bowl, beat together the key lime juice, cream cheese, sweetened condensed milk and vanilla. Beat until smooth and fluffy, 3 to 5 minutes. Spoon the filling into the crust. Cover and place the pie on a flat surface in the freezer for 45 minutes or until just set. Before serving, sprinkle the lime zest evenly over the pie. Serve chilled.