May 12, 2019 (Mothers’ Day)
This week Ellie wanted key lime pie. But not just any key lime pie. We found a recipe online for Triple Key Lime Pie, featuring three layers of limey goodness: The bottom is a traditional key lime pie. The middle is almost a no-bake cheesecake – it features cream cheese and sweetened condensed milk and sour cream as well as key lime juice. The top layer is whipped cream infused with key lime juice. And because this is Ellie, there had to be a bit of cinnamon, but it’s relegated just to the crust.
There were some complaints that the limey whipped cream was either too limey or not sweet enough. The crust was definitely too thin – we could have used about double the crunchy goodness. But the bottom two layers, at least, were clear winners. The traditional pie layer was tart, and the cheesecakey layer was sweeter and creamier to offset it. Part of the fun of making this pie was finding key lime juice (we looked in lots of exotic places until we found it at Safeway), and then daring each other to dip our fingers in it and lick. And once again, Annie refused to eat Ellie’s pie, but fortunately Shelly liked it, because it was Mothers’ Day.
The Pie Project 