Welcome my new friends to this first post!
I’m not going to lie; I’ve been struggling since day one. (And that my new friend, is an understatement).
I have so many recipes that I love!
Should I start with a simple ‘I can do this any day’ recipe? … Should I go crazy and give you an elaborate 2 Michelin or a 5 star out of this world dessert? … Or should I make a step by step guide on some of the basic elements of pastry? Tough call, tough call! There are so many great food blogs out there, that I felt well, intimidated.
You see, I’m (once again) standing in that intersection, maybe you’ve passed it by too. The intersection of ‘who am I boulevard’ and ‘where am I going now avenue’. Only this time is different…I’m not 18, naive and fresh out of high school, ready to make mistakes and party until dawn girl. This time I’m standing as a 35 year old, mother of a wonderful two year old (my super sidekick, who I will later introduce), expecting another sidekick in a couple of weeks, a husband who is amazing but still doesn’t understand why I want to blog and an out of this world Mom (my other sidekick) that always has believed in me, even when others or myself don’t.
I’m standing in that intersection with a fresh approach. And even though I found myself many years ago and now I can tell you who I am and where I want to go, I still wake up some days thinking that I just don’t know how exactly to get there, maybe you think I’m crazy or maybe you are standing right next to me…
Last year, around July-August I had two major losses. That still to this day, hurt just like the first day.
And after weeks of meditation (well, you call it meditation and I’ll call it standing in the middle of my kitchen indulging in a pound of chocolate truffles) I found “My first post”
I decided I needed to make something close to my heart. And this first post is dedicated to one of the greatest losses I had in my life, my grandma – I used to call her ‘chicken thighs’(She had the thinnest thighs ever). That lady never gave up, had such a tough life since childhood, struggled as a single mother of two and learned how to be tough to survive, but was the sweetest and funniest grandma to me. She was there for me in every way and spoiled me rotten (I was her only grandkid) and for some strange reason passed a couple of weeks before we planned to go and visit her so she could finally meet my daughter…
Anyway, growing up we used to have a ‘key lime tree’ in our back yard. And that is a great memory to me. My grandma used to make ‘lemonade’ out of the key limes, yum! Funny enough, we never, EVER made a single Key lime pie!!!
Since I don’t want to make key-limeade, here’s a really simple, so fast, but oh-so-good recipe.
So let’s give it a try and have fun! And remember to keep all those good memories close to your heart, and call that special someone (like, right after you make this pie) and tell them you love them!
| How to make | |
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KEY LIME PIE |
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| Ingredients | |
| Crust:
1-1/4 cup graham cracker crumbs 2oz (half stick) butter |
Filling:
3 egg yolks 14oz (1 can) condensed milk 1 Tablespoon key lime zest 1/2cup + 2Tablespoon Key lime juice 1/2cup whipped cream (optional) |
| ProcedureFor the crust:You can buy an already pre-made graham pie crust. It’s so easy, just follow the instructions! But honestly, if you make it yourself it will be more rewarding and the most important part is that you’ll know the quality of ingredients you’ll be using.If you decide to make your own crust this are the instructions to follow.Set oven at 350F. Butter an 8 inch round pie pan.Melt the butter, and add it to the graham cracker crumbs. Add the mixture to the buttered pan and press evenly, making sure you cover the whole pan. Bake around 5-8 minutes. Take out of the oven and let it sit at room temperature.For the filling:Whip the egg yolks (medium speed) until thick, add the condensed milk, the key lime zest and the key lime juice. Keep whipping on low until well incorporated (about 25 seconds more). Add the mixture to the pie pan and refrigerate at least 4 hours. I really recommend those four loooong hours in the refrigerator, it allows the mixture to set and also the flavors to develop.If you would like to add some whipped cream as decoration, just whip the 1/2c of cream until thick, and decorate. The pie itself is sweet enough, so I don’t recommend adding any sugar to the whipped cream. Enjoy!
Thanks for stopping by and make sure to come back next week.
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Hi! How long can you keep a dessert that uses raw eggs refrigerated for?
Hi Stephanie!
Thanks for the question. I would keep it for 2 to 3 days (if you can resist that long!) and try to use the freshest eggs you can find.
A great idea is to get from your supermarket pasteurized egg yolk, they are not expensive and can be kept a week or a week an a half!!