Monday, March 7, 2011

Guest Blogger Allison Allen: You can make pie, and eat it too!

So by now you’ve been thinking… is Sonya the only person who loves to bake (and blog)… are there more people like her?! The answer is… yes!  Maybe you know me, maybe you don’t, but basically after living with Sonya for 5 years and our friendship getting into its teenage years, she picked up baking from me! Ok, well maybe not entirely me. But for the first few years together, you might be surprised to know that Sonya did little to no baking. I did some, mostly just what I picked up from a family of restaurant owners and pseudo “foodies.” Sonya really picked up the pace in med school and eventually, we had a little system.  It went something like this: Sonya baked, decorated, and saved me one (preferably undecorated), gave most of the treats away, then ate the leftover frosting. So, as it was, I had no reason to bake and have only started back up with the cooking and baking since I left Sonya for my husband :)

And now, Sonya pulls double time, baking AND blogging (plus med school and all that jazz), but has asked me so graciously to be her first guest blogger! Of course I saw this as a great chance to get together with Sonya, but also,  maybe equally, if not more importantly, an opportunity to use her blog to make headway on one of my life missions: IF IT DOESN’T HAVE KEY LIME IN IT…IT’S NOT A KEY LIME PIE.
REAL Key limes!
Yes, it is a real fruit.

OK, so maybe you think that’s harsh, but I’m about to take away all of your excuses (since now you know now Key limes are a REAL fruit) to make Key lime pie with anything other than Key limes. Specifically, NO limes.

My recipe for Key Lime Pie comes from my grandma who lives in Sanibel, Florida. Key Lime trees are found all over the island, and even in her yard! Unfortunately, Key Limes don’t really go for the weather up here in the “north,” but you can find Key lime juice here that will do the trick. Harris Teeter, Whole Foods, Kroger… pretty much all the grocery stores minus Food Lion have it. And of course, if you happen to have fresh key limes around (they are sold in some stores) you can juice them yourself!

Here’s what you’ll need:
  • 1 graham cracker crust (store bought will work)
  • 3 eggs
  • 1 can sweetened condensed milk
  • 1/3 cup REAL Key Lime juice
Preheat the oven to 350F. Unwrap your crust (or make your own if you are up for it). Mix the eggs, sweetened condensed milk, and Key lime juice in a bowl until all of the lumps are out and the mixture is smooth. Pour into the pie crust and bake for approximately 35 minutes. It should be nice and yellow, NOT GREEN. If you don’t love super tart things, you might like to pick up a little bit of whipping cream and add a small dollop to each piece.  A nice touch, but definitely not necessary.

Boom! Easiest home-made pie ever. Way easier than shaving 20 limes for their zest or whatever those fake recipes say to do. This is the perfect dessert for basically any meal! It’s definitely my go to pie. Especially in warm weather.

Now, wondering what you are going to do with all that Key lime juice besides make pies for everyone you know? Here are some ideas:
  • Key Lime Martinis (with a graham cracker rim)
  • Key Lime mini pies or tarts
  • Key Lime cookies
  • Piece of Key Lime Pie dipped in chocolate and frozen on a stick (a Key West favorite) 
  • Key Lime sauce or marinade for chicken

So, SAY NO to fake Key Lime Pie, and give mine a try! I promise, you won’t be disappointed!

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