The Covered Dish - Key Lime Pie

Good morning, well I’m up early writing, so it seemed like an appropriate greeting on this day! I’d like to start the column out with a ‘tip’ which makes my mornings feel a little above the norm. Throughout the year I purchase paper napkins that are a step above a paper towel. Place them at the coffee station and when the first cup is done brewing, they go under the cup. I started doing this about a year or so ago, and I’ve observed it can get my day off to a great start. This approach is a bit like making your bed as soon as you get up!

Another thing I did after Christmas was to purchase new coffee mugs. Who needs to do that, there’s a whole cabinet full of cups! Here’s the outcome of that purchase, they’re the first ones used every morning. Why, it makes them feel good! Some of you are now wondering just what mugs I purchased? I enjoy the Susan Winget mugs, sold under the ‘International’ label. They are on line and in most large retailers. The ones I purchased are animals racoons, owls, foxes etc.

General speaking Winget coffee mugs are beautiful.

This is a little bit of psychology 101, but it works! That’s why I always say it’s the little things that make all the difference. A peanut butter and jelly sandwich may sound boring if you make it for lunch, however if someone else makes it for you, it becomes special! At our office there are mornings when one of us will get coffee for the other, that small action can make someone’s day.

Now, about Key Lime Pie! Probably one of my favorite summer pies. It’s refreshing because it’s cool in the hot summer and the flavors are brilliant on the palate. The great thing about this pie is also the simplicity of preparations. Let’s hit upon a few things that can make your pie ‘special’.

Crust, typically most people do a graham cracker crust under a key lime pie. For goodness sakes, do not use a pre-made crust from the store! There’s just no comparison to making it yourself. Sometimes in the summer months I will get out the food processor and make 4-6 cups of ground grahams, placing them in the freezer. This way you can whip up all kinds of desserts without much ado.

There are a zillion and one thoughts of where key lime pie originated. Most of you know it’s indigenous to the Florida Keys. I’ll let you do your own research on the history and pick an outcome. One thing that is standard is the use of sweet condensed milk. Lime juice, if you can cannot get key limes, (most of the time I cannot) purchase key lime juice. Then get 1 or two fresh limes so you have zest for the dessert.

I recently did new research on this pie and found some cooks swear by putting sour cream inside the main body of the pie. As you look over my recipe you will see I use sour cream, but not in the main body.

For entertaining purposes, the pie can be made the night before, so there’s no prep the day you are entertaining. That’s my kind of dessert!

My thoughts for you this week are to be safe, find joy in the little things, and make stewardship a goal. Pray with me for our great nation. Simply yours, The Covered Dish.

Key Lime Pie

Graham Cracker Crust for 9-inch pie

Filling

2 whole eggs, slightly beaten, (eggs differ in many recipes)

2 cans sweet condensed milk

1 cup lime juice. If you use regular limes, it will take about 8

There is nothing wrong with using bottled ‘key’ lime juice from Florida.

Topping

1 cup sour cream

2 tablespoons powdered sugar

Lime Zest to garnish

Set oven at 350 degrees. Beat the eggs and stir together with the milk and lime juice. Pour into the pre-baked graham cracker crust, baking for 15 minutes.

Remove and cool at least 2 hours. Spread the topping thinly over the filling. Add the lime zest just at serving time for the best color and presentation. Refrigerate.

The pie could also be made into mini muffin tins, or full-size muffin tins.

*If I were to re-write this recipe, I might introduce the sour cream into the interior and top the pie with ‘fresh’ whipped cream, NOT a squirt can!