sweet ending

It is with a heavy heart that I report that my dear sweet mom left this earth the morning of March 28th. She was the epitome of grace and elegance. Everything she touched made the world more beautiful. My mother was a purist. Perfection seemed to be her norm. I was so very blessed to live and learn by her side. Everything I know about entertaining and gardening I learned from her. Here is a picture of a few of the orchids from her room at Hope Hospice. Even in her last days she had a beautiful garden.

When I called my best friend Missy to tell her that my mom had passed she resolutely responded that she was going to make my mom’s key lime pie. It really is one of the best recipes around. And as fate would have it was the last thing she ate. My mom wanted to wave away that last dinner tray. I must admit everything looked quite grim until I uncovered a piece of key lime pie. She perked up and together she ate her last piece.

Here is her recipe for key lime tarts. One of the beautiful things is that they can be made in advance and stowed in your deep freeze. Because my mother always taught me that everything should be in its place so you can entertain with grace.

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.

In memory of Sally Speicher Bergsten

April 13th 1933 - March 28th 2014