A proper key lime pie

By Meredith Steele | October 6, 2014 | In Baking, Comfort Food, Recipes
Read more at http://www.jamieoliver.com/news-and-features/features/proper-key-lime-pie/#LOolzrTDHKGPDBHH.9

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Key lime pie has an interesting story, supposedly beginning in the early 

20th century when refrigeration was scarce. Sweetened condensed 

milk was used a lot in cooking, especially on fishing boats. Legend 

has it that the famous pie was created with what the Florida sponge 

fisherman had on hand: sweetened condensed milk, limes and 

crackers. Even at sea, there’s time for comfort food. 

Today, it’s beloved by many and is even the official state pie of Florida. 

There are many tried and true recipes out there, but I like to make 

mine with quality ingredients (organic if possible),extra lime juice and 

a pinch of zest for that added depth of flavour, and fresh whipped 

cream with a kiss of raw honey to balance the sourness. Delightfully 

sweet with the perfect amount of tartness, this creamy bright pie is 

indulgent comfort in every bite.

Recipe

Serves 6-8

Ingredients:

•    10 graham crackers/digestive biscuits or, in our case, gingernuts

•    6 tablespoons unsalted butter, melted 2 oz/50gr butter

•    5 tablespoons raw honey 2 oz/50gr castor sugar

•    1/4 teaspoon sea salt

•    1 14oz can sweetened condensed milk 4 dl

•    4 large egg yolks

•    1/2 cup fresh lime juice (juice of 5 small limes)

•    1 teaspoon key lime zest, grated (zest of 5 sm limes, zest limes 

before juicing)

•    2 cups heavy/double cream (1 pkg Dream Topping)

Preheat your oven to 180°C/350°F/gas 4. Finely crush your crackers or 

biscuits and, in a bowl, stir to combine with the butter, 2 tablespoons 

of honey and salt. Grease a 9-inch pie dish with additional butter. 

Pour the crumb mixture into the pie plate and evenly press to form a 

crust on the bottom and the sides. Place in the oven and bake for

15 minutes. Remove and allow to cool. 

Note: we didn’t pre-bake, but allowed the crust to set and baked after 

adding the filling.

Meanwhile, add the condensed milk, egg yolks, lime juice and zest to 

a large bowl and mix thoroughly. Pour into the prepared pie crust then

bake for 15 minutes, or until set. 

Allow to cool then refrigerate for at least 4 hours, but preferably over-

night.

When ready to serve, beat the cream and remaining 3 tablespoons of 

honey together until it holds stiff peaks. (or make up Dream Topping as 

per instructions).

Using a spatula, evenly spread the whipped cream on top of the pie and 

garnish with additional lime zest and a thin slice or two of lime, if 

desired. 

Slice and serve!

Vegetable Quiche

I made this for a little New Year's/Three King's Day get-together with Iris and Johanna this week. Johanna made cheese fondue and arugula salad, and Iris brought the bread, dips and mango salsa. Most quiche recipes consist of several steps, starting with making and then blind-baking the crust, then adding the filling, and baking again. I didn't have time for that, and I also prefer a softer, not crunchy, bottom, so I combined several recipes based on Impossible Quiche. Most recipes for Impossible Quiche use Bisquick, but I didn't have that in the house, so I made substitutions and it worked out fine. I didn't remember to take a photo but I'm making this again soon and will try to remember to take a picture to add!

Vegetable Ingredients:
1 finely chopped small onion (½ medium)
1 small leek, white and green parts (sliced lengthwise to wash then cut into thin half-rings)
½ container mushrooms, sliced (or chopped depending on how much you have to hide them!)
black pepper
1 tbsp fresh or 1 tsp dried parsley
1 tbsp fresh or 1 tsp fresh or dried basil
½ cup frozen spinach
chives from the garden (optional)
¼ cup grated cheese (any kind you like, I used mozzarella) or more if you want it very cheesy
sliced tomatoes for the top (optional)

Wet Ingredients:
1 ½ cups milk
½ cup flour
3 large eggs
1 tsp baking powder
salt

Preheat oven 350 degrees F

Sauté onion, leek and mushrooms in olive oil with a little salt until wilted and slightly browned. Add black pepper, parsley and basil.  Add frozen spinach and stir until softened and heated through. Take off heat and set aside. 

In blender, combine milk, flour, eggs, baking powder and a little salt and blend on low for 1 minute. 

Butter a baking dish (I used an 8 inch square aluminum pan). Transfer vegetable mixture to baking dish. Sprinkle half the grated cheese over. Carefully pour milk and egg mixture over it. Lay thinly sliced tomatoes and the rest of the grated cheese. 

Bake 35-45 mins in the lower to middle part of the oven until golden and a little puffy. Check it after 35 mins, test it with a toothpick (should come out mostly dry). Cool slightly before cutting and serving so it sets up.