Saturday, January 25, 2014

Summer Pie

Gypsy Slow Down

When I walk outside the wind goes right through me, 
in between the knit of my black wool sweater so that I can feel it brisk against my skin and right through the toes of my favorite boots, the ones that no matter how many times I paint a coat of black enamel on the worn off leather near the soles 
they still remind me that they've seen better days. 

I like winter and this has been an especially cold one. 

No matter how many cups of hot tea I drink at night or how long I start my car in the morning before getting in, I can still feel the chill. Creeping in at night from the nooks and crannies under the couch so that I need a blanket to cover my feet and piercing my blue gloves as I grip the icy steering wheel in the morning on my way to work. 

We're all in that hibernation stage I think, instead of braving outside I want to be inside, anywhere inside, even though my soul would love a little bit of fresh air; just a little bit of summer. 

Gypsy Slow Down

When I think of summer I think of sitting outside eating tacos behind the house looking at the garden. Or drinking pina coladas on the dock in Canada.

 I think of bright colors like yellow and orange and I think of fresh tomatoes and I especially think of fresh citrus flavors; lemon and limes. 

The other night I made a key lime pie and it was the first one I've ever made and it turned out really nice. It was very tart and it took me a while to hand squeeze all those tiny key limes but it was worth it. I found the recipe on this blog and I'm excited to go back and see what other sugar free recipes she has. 

The pie was light and fluffy unlike most of my pies and cakes which have a reputation for being lopsided and dense. I made it to take to my grandparents where we ate dinner and played mexican railroad. 

I made some changes to the recipe and I also used a store bought crust but she has a lovely looking almond crust recipe on the site so check that out. I used stevia in the raw and agave nectar and I colored my pie with food coloring because I thought it was prettier that way but that's optional. 

I recommend tasting your filling and sweetening to taste, as the limes vary in tartness. Be sure to taste the filling one last time before you pour into the crust to make sure it is sweet enough. 

Gypsy Slow Down

Scrumptious Sugar Free Key Lime Pie


1 pie crust, pre-baked and cooled

Ingredients for filling:

8 oz. cream cheese, softened
1 cup stevia in the raw
1/2 cup agave nectar
1/2 cup key lime juice (bottled or fresh)
1/2 teaspoon lime zest
1 packet (2 teaspoons) unflavored gelatin
1 teaspoon green food coloring
1 cup heavy cream 

Homemade whipped cream for garnish (beat 1 cup whipping cream with 4 teaspoons stevia until stiff peaks form).

Beat cream cheese with a mixer until smooth. Add stevia and combine until smooth, 2-3 minutes on high speed. Beat in agave and food coloring until smooth. Heat key lime juice, covered, in microwave on high for 2 minutes. Add lime zest to hot key lime juice. Whisk gelatin into key lime juice until it has completely dissolved. Let mixture cool for 5-10 minutes until no longer hot to the touch. Stir key lime juice mixture into the cream cheese mixture. You want the gelatin to start thickening as it cools down. Look for a pudding like texture as you are stirring the mixture around the bowl. (Mine never came to a complete pudding like texture and it still set up nicely. The original recipe suggests that if it's not cooling down enough, place the bowl over an ice bath and continue stirring until it starts to thicken). In a separate bowl beat 1 cup whipped cream until stiff peaks form. Fold cream cheese mixture into the whipped cream until texture is fairly even. Scrape filling into the pie crust and refrigerate for 3-4 hours. Garnish pie with whipped cream and lime zest. 


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