Tag Archives: lime

LIME PIE IS SO GOOD

14 Mar

Pi day is almost over and I almost didn’t post!  Nothing exciting mathematically for this quick post; just a RIDICULOUSLY DELICIOUS AND EASY LIME PIE.  If you buy a graham cracker crust, it has THREE INGREDIENTS.  If you don’t, it has five!

Fun and cutely embarrassing fact: when I was in high school, my best friend and I would come up with codenames for our crushes- hers were a series of colors, and mine was a series of fruits.  Also, how we became best friends is I “stole” her “boyfriend” (we were 14), whom we later dubbed “orange” because it’s the only color which is also a fruit.  Anyways, I saved lime for a really serious one, because it was at the time my favorite flavor.  In fact I think “lime” never got assigned to anyone.  I wish I could go back to my teenage self and ask her if this guy I married is worthy of the “lime” title (hopefully she’d say yes!  I’d say I think he is, but it’s now unclear to me how good the title is.  In any case I like my husband a lot, but maybe not as much as I loved small green fruits when I was 15).

How pi-tiful would it be if I missed a pi(e) day post?

How pi-tiful would it be if I missed a pi(e) day post?

The not-secret ingredient behind lime pie is a can of sweetened condensed milk- this is also the not-secret ingredient behind Vietnamese iced coffee.  You too can make ca phe sua da or ca phe sua nong at home: pour some sweetened condensed milk in the bottom of a glass, add some espresso/very strong coffee, then add ice cubes or some hot water.  Stir.  I used to squeeze sweetened condensed milk over bread pudding as a sort of creme anglaise substitute.  Also, shaved ice + freshly cut chilled fruit + pour over some sweetened condensed milk = DELICIOUS.  And of course you need sweetened condensed milk for magic bars, which I will make and blog someday.  Just thinking about sweetened condensed milk is making me happy right now.

You may notice that this is not a key lime pie.  Key limes are small.  This pie would require juicing 20 or so key limes.  There are four limes in the picture above.  I am fairly lazy. You do the math.  (This is funny because there’s no math to be done here, besides maybe realizing the inequality 4<20.  However, in my meeting with my advisor a few weeks ago he told me that the key point that I had missed somewhere was the fact that 4/3 of three is less than five.  So there is math!  Or something something about me.)

This was my first graham cracker crust, and my friend actually made it (this may be the second time I’ve made a pie with someone.  First time was also in high school, with a friend who coincidentally shared my last name– we made a beautiful apple pie.  She showed me her secret of leaving the apple slices in a bowl of water to keep them from turning brown.)  We microwaved a stick of butter, crushed a bunch of graham crackers in a plastic bag, and mixed the two with a pinch of salt right in the pan.

I feel like graham crackers look much better than they taste- a fool's gold of cookies.  Just like pie, right?  (according to this slate article: http://www.slate.com/articles/news_and_politics/assessment/2011/06/pie.html)  [This is a pun on pyrite]

I feel like graham crackers look much better than they taste- a fool’s gold of cookies. Just like pie, right? (according to this slate article: http://www.slate.com/articles/news_and_politics/assessment/2011/06/pie.html) [This is a pun on pyrite]

I didn’t realize graham cracker crusts were so easy!  To make it a bit prettier you can tamp it down with a measuring cup or anything flat.  Then bake it while you make the filling.

If you code in Pi-thon instead of Python, what comPiler should you use? (consultant on this pun: husband)

If you code in Pi-thon instead of Python, what comPiler should you use? (consultant on this pun: husband, programmer extraordinaire)

Step one of filling is zesting the lemons.  If you don’t have a microplane grater yet, I highly highly recommend buying one.  This is one of very few kitchen tools I’ve bought (rolling pin?  Why not a wine bottle? Any other gadget?  Why not a knife?).  Also, think about how long this would take if you used 20 key limes instead of four normal limes.

I wonder if anyone has analyzed the horoscope data of people who are really good at memorizing digits of pi.  Are there more Pisces and ScorPios?  Are Capricorns pretty good, but more likely to accidentally throw in some other digit?

I wonder if anyone has analyzed the horoscope data of people who are really good at memorizing digits of pi. Are there more Pisces and ScorPios? Are Capricorns pretty good, but more likely to accidentally throw in some other digit?

Next, toss in some egg yolks.  You could of course use the whole eggs, but yolks make things more custardy/rich and they’re what I used.  Then I had egg whites for breakfast (you could also use the opportunity to make pavlova, the best thing I’ve ever made).  I used my stand mixer and mixed that up really well, til pretty light.  You could also just use a fork/whisk and a bowl for this recipe, but I do think that using a beater makes the texture super smooth.

I wonder if I can make it through this whole post only doing Pi jokes.  No reason in pi-ticular.  Just kidding, it's Pi Day!

I wonder if I can make it through this whole post only doing Pi jokes. No reason in pi-ticular. Just kidding, it’s Pi Day!

Now add in your can of sweetened condensed milk and beat that too.

Speaking of memorizing digits of pi, I'm horrible at it.  I was pretty bad at P.E. as a kid, but I'm even worse at Pi E.

Speaking of memorizing digits of pi, I’m horrible at it. I was pretty bad at P.E. as a kid, but I’m even worse at Pi E.

I guess I should add "memorizing digits of pi" to the big Pi-le of things I'm bad at (also, editing out weak puns is in this pi-le)

I guess I should add “memorizing digits of pi” to the big Pi-le of things I’m bad at (also, editing out weak puns is in this pi-le)

Ugh I’m using my husband’s stupid little computer and I accidentally published this post here.  Sorry!  Updating as fast as I can to finish it.

Finally, juice those four limes (or 20 key limes) and toss that in to the filling, and mix.  I have some asides about recipes here: generally, key lime pie recipes I found listed graham crackers and lime juice using cups as units of measure: so 1 1/2 c of crushed graham crackers and 2/3 c of lime juice.  The lime juice I understand, because limes come in different sizes/might be juicier or less juicy, and you want recipes to be repeatable.  But aren’t all graham crackers the same size?  Every time you crush X number of graham crackers, you should get 1.5 c of crumbs.  I’m just saying as an amateur graham cracker crust maker, I did not know how many graham crackers to use.

Pour your filling into your parbaked crust (it’s been in the oven for about ten minutes by the way, unless you’re really slow at juicing limes in which case maybe you took it out after ten minutes), and bake for another ten minutes until it looks not jiggly.

I've gotten myself into quite a mess.  I should've brainstormed pi puns ahead of time, then selectively chosen from the list.  Then I'd be out of this pickle by my pi-culling.

I’ve gotten myself into quite a mess. I should’ve brainstormed pi puns ahead of time, then selectively chosen from the list. Then I’d be out of this pickle by my pi-culling.

I want Weird Al to make a parody of that N Sync song, from the point of view of the White and Nerdy.  ("Yo I know Pi to a thousand places") It'd clearly be called "Pi Pi Pi"

I want Weird Al to make a parody of that N Sync song, from the point of view of the White and Nerdy. (“Yo I know Pi to a thousand places”) It’d clearly be called “Pi Pi Pi”

We let this cool for a little bit, then stuck it in the freezer because we wanted to eat it.  You could also put freshly whipped cream on top if you wanted.  But it’s great on its own, and is SO EASY.  We literally went from “hey, do you want to make a pie?” to eating a pie in one hour, which includes the 15-20 minutes of freezer time.

If the singer of "Party in the USA" had been really into saying digits of the ratio between the circumference and diameter of a circle as a kid, would she be called Piley Cyrus?  (instead of Miley, which is short of Smiley, rather than her given name.  Thank you wikipedia)

If the singer of “Party in the USA” had been really into saying digits of the ratio between the circumference and diameter of a circle as a kid, would she be called Piley Cyrus? (instead of Miley, which is short of Smiley, rather than her given name. Thank you wikipedia)

SO GOOD.  SO EASY.  SO GLAD THIS POST IS DONE SO I DON’T HAVE TO KEEP COMING UP WITH PI PUNS.

IMG_20150309_204445224IMG_20150309_204432563

Lime pie (adapted from the ever-amazing smitten kitchen)

1 sleeve of graham crackers

1 stick of butter (1/2 c)

Pinch salt

1 can of sweetened condensed milk (14 oz)

4 limes or 20 key limes

3 egg yolks (or eggs)

Crush the graham crackers (we stuck them in a plastic bag then pulverized with a bottle, but a rolling pin or something would work well too).  Melt the butter.  Mix the graham crackers and salt in a pie pan, then pour over the melted butter and mix.  Tamp down into a crust.  Bake at 350 while you make filling (set timer to ten minutes to be safe).

Beat the egg yolks with the zest of the limes for several (5 per SK) minutes.  Meanwhile, juice the limes.  Then add sweetened condensed milk and beat more (3 minutes per SK).  Stir in lime juice.  Pour into parbaked pie crust.  Bake for another ten minutes.

Let cool completely, then chill.  Then eat.

Raw vegan key lime pie, or on failure, part II

4 Aug

My friend pointed out a while back that raw recipes really shouldn’t count as baking.  This surprises me because she was there when I made the turducken and it was 84 degrees outside my house and hotter inside when the oven was on.  You guys, it’s August in Chicago.  I’m not turning on the oven and if I could I would just have gazpacho and salad for all my meals.So!  Key lime pie!  I’ve never made it and I’ve only had it once before.  This is more of an avocado-lime pie (it doesn’t even use the key ingredient of key lime pie).  Whenever I don’t feel like schlepping over to the gym I do a few pilates youtube videos from Cassey Ho, and today two days ago I accidentally clicked on one of her food videos instead of the ab video I wanted.  So I thought I’d try it out, with a few modifications.  Also, since I’m not that experienced with making raw food (the brownies were my first time), I didn’t realize you’re supposed to soak the cashews overnight.  Thank  you, internet, for telling me what I could do instead!

OK so raw recipes?  You really have to plan them ahead.  This is not my forte, if you couldn’t tell from the way I throw things together for baking.  So this post and pie turned from baking to failure.  I think it’s a sign.  Within a year after I graduated from college, several people and an animal close to me all died (separately), and someone told me that it seemed like the universe was trying to tell me something.  Since then I’ve focused more time on things I love (this blog, the people dear to me, traveling, reading) and less time on other stuff (stressing about how little work I’m getting done in grad school or what I’ll do with my life/future).  Similarly, this is the FIRST TIME I have ever had to throw out something I made because it was so bad.  I think I’m telling me (through my willful negligence of the recipe and thoughtfulness) that I shouldn’t become a raw foodist.  I’m OK with that, given the first sentence in this post.

Previous paragraph aside, I want to emphasize that failure is not a sign that you should give up, but a sign that you should learn.  There’s no way to learn without failure, and since I’m in the business of learning, I’m pretty much destined to fail.  Over and over again.  And in the face of much, much failure, and very few milestones (none for the next few years, and then I’ll suddenly have a dissertation), it will seem easier to quit and switch to something else than keep going.  But this connects back to that other life lesson I had from all the deaths- do what you love.  This is what I love, so I’ll do it, and keep accumulating failures on my path to success.  This is true for anyone who is ambitious, because anyone ambitious should have learning be a major part of their life.

So things I learned from this poison pie:

  • Make sure your avocados are ripe.  Generally I throw avocados in a paper bag with some bread to get them to ripen faster.   Below I’ll tell you how I poisoned us with the avocado.
  • Read your recipe ahead of time.  Apparently you’re supposed to soak cashews overnight for cashew cream.  I asked the internet and did the quick soak method for the cashews (you bring them to a boil, then cover and let them steam for an hour) but I don’t think it turned out as well (also I didn’t wait for the full hour).
  • Follow directions exactly.   I don’t think this can be on my list because I didn’t learn it, in the face of much evidence.  Man I’m like a climate change denialist in this aspect of my life.  Luckily it doesn’t affect anyone but me (and whomever I’m feeding).
  • My blender sucks.  Use the food processor or immersion blender instead.
  • DON’T POISON YOURSELF.  I mean it’s not like we all died or anything because I’m writing this to you.  I cut open the avocados and realized they were not ripe, so I put them in a plastic bag (this was the big problem) and closed it and left it out.  A day later it was full of gases from the avocado respiring, and the fats in the avocado had gone rancid (I think, I’m not sure).  I didn’t notice until much later, after making and tasting the pie.

Crust: Food process all your stuff!  I used walnuts, dates, coconut, and almond.  Then press it into a pie pan.

I was driving my date nuts with talk of my interests.  I don't see what's wrong with cocoa and walls.

I was driving my date nuts with talk of my interests. I don’t see what’s wrong with cocoa and walls.

This is a little crazy: apparently almonds aren't nuts!

This is a little crazy: apparently almonds aren’t nuts!

Of coarse, the internet could've told you that (besides this blog)

Of coarse, the internet could’ve told you that (besides this blog)

And you probably weren't whirr-ied about it anyway.

And you probably weren’t whirr-ied about it anyway.

But if you were, just apply a little pressure and everything will be fine

But if you were, just apply a little pressure and everything will be fine

Then throw that crust in the freezer.  I actually kept my crust after throwing out the rest of the pie because it was so tasty!  And I think this pie would be yummy if you didn’t use rancid, unripe avocados.

Next you take your soaked overnight cashews and drain them.   I meant you throw your cashews in a pot with some water, bring it to a boil, turn off the heat and let it steam for an hour (so cover it and don’t peek!)  Then blend those cashews up into cashew cream.

I'm a pot!  I'm holding cashews!  The kettle is super black right now!

I’m a pot! I’m holding cashews! The kettle is super black right now!

cASHEWS!  (bless you!)

cASHEWS! (bless you!)

Next add your avocado, zest and juice of two limes, and whatever else (I did honey and vanilla).  Blend that up!
If you squeezed lime juice in your eyes you'd probably be temporarily blinded.  Maybe that's the source of the exclamation "blimey!"

If you squeezed lime juice in your eyes you’d probably be temporarily blinded. Maybe that’s the source of the exclamation “blimey!”

If two limes from the same tree grated against each other, would that be incest? (inzest)

If two limes from the same tree grated against each other, would that be incest? (inzest)

Deep into the belly of the beast (The Blender)

Deep into the belly of the beast (The Blender)

If your blender isn’t stupid, you’ll have a beautiful, fluffy lightly green cream filling that you can spread on your crust and chuck in the fridge.  Top with some additional lime and shredded coconut.

Covering up the crust's indecency with some PASTE-ies

Covering up the crust’s indecency with some PASTE-ies

P1000955

But really I think this pie would be great without rancid avocado.  I’ll probably make the non-raw, non-vegan version first, but if I make this again I’ll let you know!

Raw vegan key lime pie (inspired by blogilates)

Crust:

1 c walnuts

1/2 c almonds

1/2 c shredded coconut

8-10 dates (about a cup)

Use a food processor to grind up the nuts, then add the other ingredients and process until fine and crumbly.  Use your clean hands to press into a pie pan, then throw in the freezer.

Filling:

2 avocados

2 limes, zested and juiced

1 c cashews, soaked overnight

1 tsp vanilla

2 TB raw honey

optional: more shredded coconut

First blend or food process the cashews until very fine.  Then add the other ingredients and blend until smooth.  Spread over crust, top with shredded coconut and/or more lime, and chill in freezer.

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