Key lime pie for quarantine
I made a pie.
A quarantine key lime pie.
It’s a lovely shade of light green, with overflowing graham cracker crust and hand made whipped cream that I piped with a sandwich bag. It turned out messy, but still made me happy when I stepped back to admire it.
Which is what counts these days.
A moment of simplicity wrapped in a pie tin. Or actually a cake pan, because that’s all I had.
On this 25th day of sheltering in place, I have discovered a few things that help get me through the day.
Manage how much news I take in on a day, This can be the tipping point between having a panic attack to maintaining my general level of anxiety.
Be patient and kind. Not just to myself, but to my son. my family and friends. Things are super grim right now. We are all doing our best.
Look for the good. This can be smiling at my neighbor or enjoying the feel of the sun. Be in the moment.
Living 24-hours with people is going to be irritating. Fights over burnt toast are gonna happen.
Find things to focus on. something other than reality. For me it’s running, writing and baking.
It’s lesson #5 that had me squeezing 6 limes and grating them for their magical zest on a Sunday evening. Things feel bleak. And hard.
But making a pie? That’s the sweet stuff.
I’ve been working on my WIP (work in progress) which takes place in a diner, where pie and coffee is a way of life. I bet my character would love this happy Spring pie.
I’m including the recipe I followed by LA pastry chef Nicole Rucker. It’s flawless.
She also has a wonderful cookbook called “Dappled” that’ s worth adding to your bookshelf, especially if you love baking with fruit.
Hope everyone is social distancing and finding ways to manage while we make our way to the other side. Whatever that may look like …
xoxo,
Cindy Arora
Quarantine Key Lime
When the news is too much to bear.
Your quarantine roommates (family!) are driving you nuts.
When home schooling is out of your comfort zone.
And when rain is keeping you from running?
Go ahead. Make a pie.
Even if it’s a bit sloppy. Even if you don’t have a pie tin. Even if the only piping bag you have is a sandwich bag.
Make a quarantine pie.
Nicole Rucker’s Key lime pie
(recipe courtesy of LA Times)
30 minutes, plus cooling and chilling. Makes one 9-inch pie.
Ingredients
1½ cups graham cracker crumbs
2 tablespoons granulated sugar
1 teaspoon kosher salt
4 tablespoons unsalted butter, melted and cooled
6 medium limes
1 can (14 ounces) sweetened condensed milk
4 large egg yolks
1 cup cold heavy whipping cream
¼ cup sour cream
Instructions
Heat the oven to 325 degrees. Lightly coat a 9-inch pie plate (not deep-dish) with nonstick cooking spray.
Make the crust: Combine the graham cracker crumbs, sugar, salt and melted butter in a large bowl and stir until moist crumbs form. Transfer to the prepared pie plate and press evenly into the bottom and up the sides of the plate (but not over the rim).
Bake the crust until lightly browned, about 10 minutes. Transfer to a wire rack to cool completely. Leave the oven on.
Make the filling: Finely grate 1 tablespoon zest from the limes into a large bowl, then halve the limes and squeeze ½ cup juice. (You may not need all 6 limes.) Add the condensed milk and egg yolks and whisk until all the egg yolks have been incorporated and the zest is speckled throughout the mixture. Pour into the cooled crust.
Bake until the filling is set around the edges and the center wobbles slightly when touched, about 15 minutes. Transfer to a wire rack and let cool completely, at least 2 hours.
In a large bowl, whisk the heavy cream and sour cream with an electric mixer fitted with the whisk attachment, or by hand, until soft peaks form; do not overbeat. Pile the cream on top of the pie and swirl and swoosh with a spoon or rubber spatula. Refrigerate the pie for at least 3 hours before serving.