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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s