It’s been a bit of a week, in my world. I’m guessing you can relate!
Paintings hatching. Yay! Tech challenges. Less Yay!!!
Garden “springing” into life. World bat-crap crazy.
Yesterday, while my physical therapist buddy was busy sticking needles in me and mashing on things that hurt, we were chatting about things that feel good, even in the midst of the crazy.
Baking came up! Specifically, pie!!! Pie is very much a comfort and belonging thing in my experience. One of those ways we’ve always done it in my mom’s family. And, you know… even remembering that made both of us feel better! So, just for you… and there’s another gift at the end!
Authentic Key Lime Pie (with a Gluten-Free Variation***) MAKES: One 9 inch pie, about 8 servings
This is the real deal – yellow colored – Key Lime Pie. Better yet, with the Oatmeal Pie Crust shell variation, it’s gluten-free! And everybody loves it! This is the recipe right off the Nellie & Joe’s bottle of Key Lime juice. You can order it from Amazon or try Whole Foods or Publix depending on where you are. Sometimes the DeKalb Farmers’ Market even has some! Did you know that the pie has sweetened condensed milk in it because the recipe was developed before Key West had dependable milk delivery or refrigeration? Really!
Equipment Note: You can use a food processor, hand or stand mixer to do this, but a wire whisk will do. A mixing advantage is handy if you opt for homemade whipped cream. I often use an Eco-foil disposable pie tin with the domed plastic top when I make this.
Arrange oven racks so pie will bake in center of oven. Preheat oven to 350 F.
In a suitable mixing bowl, combine and mix well:
One 14 oz. can sweetened condensed milk
3 good egg yolks. (Reserve whites for another use.)
Add and blend until smooth:
½ c. Nellie & Joe’s Key West Lime Juice
Pour filling into:
One 9 inch prepared Graham Cracker pie shell***
Bake for 15 min. Remove from oven and place on rack. Allow to sit 10 min. before refrigerating.
Chill several hours or overnight.
Optional: Add to mixing bowl, preferably metal:
1 pint organic, heavy whipping cream
1 Tbsp. 10x powdered sugar, if desired.
Whip cream rapidly by hand or with mixer, until soft peaks form.
If not using immediately, cover with plastic wrap and refrigerate.
Just before serving, top pie with whipped cream.
***Fabulous Gluten-free Oatmeal Pie Crust with Vegan Variation
Equipment Note: A food processor or Vitamix-type blender is used for this crust recipe.
I found this magical crust option on an old, yellowed index card, in my mom’s handwriting, when I went through her recipes. I don’t remember her ever making it. What a gift for Bill & Taylor who avoid gluten! See how many ways you can find to use this like you would use a graham cracker crust, but better!
Into the bowl of your food processor or carafe of your blender, place:
1 c. gluten-free rolled oats
½ c. brown sugar
½ c. flaked or shredded coconut
Pulse until ingredients resemble a fairly fine meal. Add:
1/3 c. melted butter
Continue to pulse until all ingredients are evenly mixed.
Press into bottom and sides of a 9 inch pie plate. Cover with plastic wrap or lid to pan. Chill.
(Vegan Variation – Replace butter with 1/3 c. melted coconut oil)
From all of us – including Our Lady of Fierce Compassion (aka Mary Magdalene) who feels much needed in this moment!
ps… what’s calling you forward, now? You know, even beyond fabulous pie? Could you use help with a new kind of recipe… the kind from here to there? I have a cool new adventure offer and you’re invited to check it out! Just click here and the calendar elves will hook you up with 45 min. My gift. You bring a cuppa, journal & pens, and a glimpse of a dream!
