In the midst of all the lunacy gone wild, and the wall-to-wall paintings headed for Scan Camp, and the very opinionated #Legend on my easel, I got a text message from one of my very favorite people, looking forward to baking together. Soon! And I was inspired to share the fun!
Somewhere in the great beyond, I’m convinced that my mom and granny, who grew up in Minnesota, have realized by now that pumpkin pie happened at Thanksgiving because pumpkins happened then, and that’s what there was… not because it’s one of those non-canonical commandments on the way we’ve always done it!
As it happens, there’s another option that we love even better and I wanted to share! My bit, if you will, of light shining in the darkness! Here goes…
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. 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 my #Legend painting – to all of you… Fiercely Compassionate [Rebel] Blessings…
ps… prepping for upcoming holidays??? There’s big fun stuff for all your Littles, and for you, too! Check out FierceArtWithHeart! https://fierceartwithheart.com/
