easy as pie

My mom is quite the baker. Not sure how her grandmother nickname, Yum, originated but it must have had a thing or two to do with all the incredible sweets that came out of her kitchen. I on the other hand would never be confused with a baker. They are a different breed. Perhaps it’s because they are meticulous measurers where I am more of a bit of this and a pinch of that. Tomorrow I will be baking my daughter’s twenty-second birthday cake. It will be chocolate, mookey and most likely lopsided. There will be no doubt it was homemade but it will be unabashedly filled with love, as will our desert house as my sweet girls descend for perhaps the last pre-spring break gathering. With a household coming and the only request a completely homemade weekend of meals it’s time to tuck a few sweets of my own in the freezer.

Here is my rendition of Yum’s key lime pie. Knowing I’d flub the crust I opted for ready made mini graham cracker crusts that come in tidy tins. When I mentioned this to my mother on the phone she responded, “re—a—lly??” After successful completion I called her back and said, “really!” Here goes.

Preheat oven to 325 degrees. Place individual pie shells (in their tins) on a rimmed baking sheet.

In a large bowl whisk together the egg yolks and cream of tarter until frothy.

Stir in the condensed milk.

Whisk in the key lime juice.

Pour ¼ cup filling into each individual pie shell. Bake for 15 minutes at 325 degrees.

Cool on a rack. Wrap in plastic wrap and refrigerate until chilled. Once completely chilled place in a Ziploc bag and freeze overnight and up to for up to three weeks.

Whip the heavy cream with the powdered sugar until peaks form.

This can be made earlier in the day, cover and refrigerate.

To serve, unwrap, carefully remove the pie from the tins, place on plates, garnish with a dollop of whipping cream and a little lime zest.

Yum!