Pause… and just let it go. I mean, really, let it go. All the way.
Like exhale even longer than you inhaled!
Then, just keep breathing, consciously, while you read, please!
You see, I need a bit of a break in this moment and I suspect I’m not the only one.
So, for this day, I’m choosing to focus on precious little things that matter to me and mine.
(Which is also a lot like focusing on my Big Why, but somehow less intimidating!)
One of those things is Key Lime Pie. (Surrounded, in the photo wrestled out of the the Way-back Machine, by two of the BIG things!)
You see, we’re all hanging out for Thanksgiving and, in our family, that involves Key Lime pie!
This year it also involves planning ahead. And mailing a bit of the secret ingredient!
Which involves – well – the recipe!
And you, if you’re new around here, may not have the recipe, which would be sad because it’s easy and REALLY delicious. So, from my heart (and my holiday cookbook) to yours:
Authentic Key Lime Pie with a Gluten-Free Variation
This is the real deal – yellow colored – Key Lime Pie. Better yet, with the Oatmeal Pie Crust shell, it’s gluten-free! And Kenzie 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. 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!
MAKES: One 9 inch pie, about 8 servings
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 crust 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 recipe.
Depending on how high your pie will get when finished, allowing for whipped cream or meringue, you may want to purchase an Eco-foil pie pan with a plastic cover.
I found this 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.
Variation – Vegan
Replace butter with 1/3 c. melted coconut oil
ps… as I’m proofreading this message, Peter, Paul, & Mary are singing Puff the Magic Dragon and I want THEM and their hope in this moment of present tense!
pps… if help on your path to making a difference sounds hopeful, let’s talk! 45 min. My gift to you. And now is a really good time to check this out because there’s a holiday offer for sessions coming soon!
ppps… whether you’ve voted already or you’re about to, the Legendary Husband has you covered! (With light!)