2*π

I didn't want to post about two different types of pie at the same time, but I feel as though the rate at which I am baking them means I'm gonna have to do it. I made a pie today and I have pie plans for tomorrow and Friday. It's the best problem anyone could have!

Today I made my first ever key lime pie. I was just going to use regular limes, but my friend Paul graciously drove me to the sweet Asian market that has bags of key limes for very cheap. Fun things about key limes: they're tiny, but they are incredibly juicy. They're awesome. I used a slightly modified version of this recipe. By "slightly" I mean I barely changed anything.

Key Lime Pie, modified from The Baked Been
The Crust:
2 c crushed ginger snap cookies (I used a 10oz bag of them and crushed them in my blender)
1/2 c graham cracker crumbs
2 tbsp powdered sugar
6 tbsp melted butter

The Filling:
1 14 oz can sweetened condensed milk
1/2-2/3 c freshly squeezed and strained key lime juice (this was about 1lb of key limes)
zest from 3 key limes
4 egg yolks

The Whipped Topping:
2 c heavy whipping cream
4 tbsp powdered sugar
freshly squeezed and strained key lime juice from 3 key limes (or however many according to taste)

1. Preheat the oven to 350 degrees. In a bowl, combine the crushed gingersnap cookies, graham cracker crumbs, and powdered sugar. Add the melted butter and mix with a fork. Spray your pie pan with nonstick cooking spray and press the crust into the bottom/sides of it. Bake for 6 minutes and allow to cool.

2. While the crust is cooling, combine the 4 egg yolks and the lime zest in a bowl. Mix using a handheld mixer until they are fluffy. Add the sweetened condensed milk and mix for 3-5 minutes. Slowly add the lime juice until it is all incorporated.

3. Allow the pie crust to sit for 5 minutes in order for it to thicken.

4. Put the filling in the pie crust, making sure it spreads evenly. Put in the oven (still at 350) and bake for 15 minutes.

5. Allow pie to cool to room temperature, then place in the fridge for at least 2 hours

6. In a large bowl, combine whipped topping, powdered sugar, and the juice from 3 limes until stiff peaks form. spread evenly on top of the fully cooled pie. Garnish with lime zest and sliced limes.

On Saturday I had some people over for dinner. I made chicken fajitas in a crockpot and corn and strawberry rhubarb pie. It was a first time for everything I made, but it turned out fairly well. Plus the strawberries and rhubarb were from the farmers market and were super delicious and fresh! I made the pie a combination of pie and crisp, because I love crumble toppings. The crust was the same one I used for the dutch apple pie (from Food & Wine), and the rest was taken from this. Again, I changed it a little but it's really nbd.

Strawberry Rhubarb Pie, modified from Food & Wine and Honest Fare

The Crust:

1 1/4 c all purpose flour
1/4 tsp salt
1 stick unsalted butter, cold and cut into small cubes
1/4 c water

The Filling:

1 1/2 c rhubarb, chopped into 1/2 inch pieces

1 quart strawberries, cut into fourths with stems/leaves removed

juice of 1 lemon

1/2 c sugar

3 tbsp cornstarch

1 pinch salt

The Topping:

1 1/3 c flour
1 tsp baking powder
3 tbsp sugar
3 tbsp brown sugar
zest of 1 lemon
1 stick unsalted butter, melted.
1/2 tsp vanilla extract
1/2 tsp cinnamon

1. Combine the 1 1/4 c flour and 1/4 tsp salt. With a pastry knife/2 forks/a food processor, cut in the butter until the flour is evenly moistened. Add the 1/4 c water and mix again until evenly moistened. Flatten dough into a disk and put in the refrigerator. Chill for at least 30 minutes.

2.  Combine the 1 1/3 c flour, baking powder, sugar, brown sugar, lemon zest, vanilla, and cinnamon. Add the melted butter and mix until clumps have formed. Chill in the fridge while preparing the pie filling.

3. Preheat the oven to 375 degrees.

3. After the strawberries and rhubarb are cleaned/sliced, roll out the refrigerated dough into a 13" round. Put in a 9" pie dish and set aside.

4. Combine rhubarb, strawberries, lemon juice, sugar, cornstarch, and salt. When everything is evenly mixed, spoon the filling into the pie crust. You don't want the mixture sitting out too long or it will make the pie crust soggy.

5. Remove the topping from the fridge and crumble it on top of the pie. Place the pie in the oven for 40-50 minutes. The filling should be bubbling and the topping should be golden brown. Allow to cool for about an hour before serving.

Wahhh, so many pies! It's been a delicious week. Tomorrow I'll be making a peach pecan tart! It should be delicious.