Originally published on The Northern Light

I’ve done key lime pie before, but this pie is special. For Christmas, I got “A Mouthful of Stars” by Kim Sunee. Sunee is a local writer. Her food memoir “Trail of Crumbs: Hunger, Love and the Search for Home,” and her recipe book “A Mouthful of Stars” takes readers on a journey through her life and travels.

Since receiving the book for Christmas, I’ve bookmarked multiple recipes to try, her key lime pie especially. Initially, I was intrigued by the homemade graham cracker and macadamia nut crust the recipe calls for. The recipe says to use a food processor, but I don’t have one. I put all the nuts and graham crackers into a gallon size zip-loc bag, sealed it and then used a rolling pin to crush the nuts and graham crackers. It worked pretty well.

The recipe also calls for creme fraiche. Sunee gives the option of using sour cream, but I decided to opt for the high-brow ingredient since I’ve never used it before. It did not disappoint. It has a sour, kind of cream-cheesy flavor but makes the whipped cream so much creamier.

Sunee urges the reader to avoid bottled key lime juice, noting that fresh juice is much more flavorful. I believe her, but I did use bottled key lime juice because I had it on hand and wanted to use the rest of it up. Nellie and Joe’s key lime juice is a little higher end bottled key lime juice that I found at New Sagayas City Market. Next time, I’ll squeeze fresh juice to compare.

The recipe yields one 10-inch pie.

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