We are cooking our way through children’s
books. It means that whenever we come
across some food in a book, we cook it. (You can read more about it HERE) We just finished reading Babar on Paradise Island by Laurent de Brunhoff. I don’t know why kids love Babar the Elephant. They just do.
In this story, King Babar with his family and an Old Lady go for a boat
ride. They get caught up in a storm and
crash onto a reef. (Shipwrecks are
always exciting for kids). They find themselves near an island that appears to
be uninhibited, but soon they meet a dragon.
This friendly dragon teaches them how to build shelter and find
food. Among other things he shows them
where the lime trees grow and with the eggs from the island birds and condensed
milk saved from the boat, the old Lady puts together a Key Lime Pie. My kids were very excited about making it,
but when they looked at the final results, they greeted it with a strong, “Yuck, I am NOT eating this!”
|Our Key Lime Pie|
persuasion and musings like, “well, they do look happy eating it …” they finally tried it. Are you surprised to hear they asked for
with my kids about anything we are studying. The history of Key Lime pie begins with Gail Borden
(you come across this name when you buy Borden condensed milk at a supermarket).
So Gail Borden – who just lost all his
fortune trying to make money canning meat biscuits – is travelling by transatlantic
ship and all the cows on board are sick thus cutting out the milk supply and as a result a newborn baby is starved to death. So, Borden, traumatized by this unnecessary death, comes home and invents condensed milk. At the time of invention of condensed milk Key West Florida had no fresh milk,
ice or refrigeration (due to its remote location). In lieu of milk and cream sweetened, condensed milk had to be used by Key West cooks and thus Key Lime Pie was
invented. Today Florida takes its Key Lime Pie very seriously. In 2006 Senate passed legislation that made Key
Lime Pie the official pie of the state of Florida. Florida State Representative Bernie Papy,
Jr. introduced legislation calling for a $100 fine to be levied against anyone
advertising Key Lime pie that is not made with key limes. This bill did not
Maybe I just like squeezing. My
least favorite part about making Key Lime pie? Grating limes. Bor-ring!
- Preheat the oven to 375F.
- Ask the kids to crash the graham crackers or use a mixer. This time we used the mixer, but usually kids enjoy pounding the bag of crackers.
- Stir together graham cracker crumbs, sugar, and
butter in a bowl with a fork until combined well, then press mixture evenly onto
bottom and up side of a 9-inch pie plate.
- Bake crust in middle for 10 minutes and
cool in pie plate.
have never done Key Lime pie before. I
had an extra challenge of having only three eggs in a fridge. All the recipes that kept coming up in my search asked for at least four eggs. I almost gave it up for the day until I came across Smitten Kitchen Blog. 3 eggs! Just what we needed.
- Heat oven to 350F
- Zest limes and squeeze juice out of limes.
- Separate egg yolks (Have you done it before? This is the way I do it. First, I break a small hole on the top of an egg and hold it over a bowl. The white liquid comes out. The only thing left inside a shell is yolk).
- Beat zest and egg yolks with an electric mixer until pale and thick, about 5 minutes. Add sweetened condensed milk and beat until thickened again, about 3 minutes more.
- Whisk in lime juice.
- Pour into graham crust and bake pie for 10 minutes, or until set but not browned on top. Let pie cool completely before adding toppings.