Sunday, November 23, 2008
I made this one for my dear friend Skylar for his birthday. This is what Skylar looks like on his birthday, for those who aren't familiar:
*gigglesnort* I love that kid.
Enough to make him this incredibly.........
EASY pie! Seriously. This is the easiest pie in the history of easy pies. Thank you, Martha! And still, I managed to eff up one aspect of it. Witness--a lovely graham cracker crust in the making:
That crust after being baked, oh, maybe 2 or 3 minutes too long:
Ugh. Aren't graham cracker crusts supposed to be easier than regular crusts?! Maybe I get cocky with them, and think I somehow don't have to pay such close attention. It's always something with me, isn't it?! Lesson learned.
Warning: although you might think a citrus-y pie would be light, you would be wrong on this one. It is very rich. But also very delicious. Tart, sweet, creamy...with a slightly burnt crust. Ah well, easy enough that I could try again anytime.
Pie Rating--Key Lime--KEEPER
Fun and fascinating facts I learned here (where there's also a different recipe): the original version of key lime pie was made before the days of refrigeration--with no cattle in the area (Key West, FL), the only milk available was canned milk. And even more interesting, the original version of this pie was not baked--the acid from the lime juice would set and thicken the egg yolks. Kind of like the dessert version of ceviche.
Next up: Thanksgiving is this week. Busy time for pie people. I'm revisiting Rich Chocolate Pecan and Cherry-Chocolate. With revamped crusts. The week after, I'll get back to tricky crust experimentation!