Look at the online dictionary, and you will see this definition for “snowbird”
—- a northerner who moves to a warmer southern state in the winter
Many Minnesotans are snowbirds. When the weather is brutally cold and the snow is deep enough to creep into your boots, pretty much everyone begins fantasizing about a trip to the tropical south – Arizona, Texas, Mexico, the Caribbean, and Florida. It’s like the song of a siren calling pale-faced northerners to the beaches, where they burn their skin to a crisp, and sip too many umbrella drinks.
Florida seems to draw more Minnesotans – probably due to the cheap flights and key lime pie. We have a state muffin (blueberry) and a state mushroom (morel), but Florida has a state pie. No fair!
Have you ever seen a key lime? They get their name from the Key West area of Florida. They are tiny, tart, and yellow when ripe. They are also difficult to find in smalltown Minnesota. I find juicing key limes about as much fun as trying to milk a couple dozen golf balls. Using regular (Persian) limes and adding a little lemon juice makes it tart enough to please everyone, and no bruised knuckles from trying to extract liquid from miniscule fruits.
If you need a reason to eat dessert, key lime pie is packed with vitamin C. If you really need to justify dessert, think of protein in the eggs and calcium from the (sweetened condensed) milk. See? This dessert is good for you, and will help you remain healthy during cold and flu season. 🙂
There you go….
This version of key lime pie has an amazing, gluten free crust. Instead of graham crackers, this includes Chex cereal, almonds, and coconut for great taste and texture. It is such a versatile crust – top it with softened ice cream in a pan for a frozen treat, or fill it with french silk for a decadent dessert. Mmmm….
I use Honey Nut Chex for the flavour. If you use plain Rice Chex, you will want to add a little brown sugar.
Preheat the oven to 350 degrees.
Separate 3 eggs while they are cold (for some reason it is easier), then allow to come to room temperature.
Pulse the Chex and slivered almonds in the food processor for a few moments, then mix in the butter, coconut, and sugar.
Press into an ungreased pie tin and bake for 5-8 minutes, until just beginning to brown around the edges.
While the crust is baking, whisk egg yolks and lime zest until fluffy, about 3 minutes. Gradually stream in sweetened condensed milk, and beat until thick – another 3-4 minutes.
Add lime juice, and mix on low speed just until blended. Pour into hot pie crust, and bake at 350 for 10 minutes. The pie filling should be set at that point, but not beginning to brown. (Give the pan a little jiggle to see if the filling has set.)
While the pie is baking, whip egg whites until foamy. (Make sure your whisk and bowl are completely grease-free!) Add cream of tartar, and gradually add sugar and vanilla. Beat until stiff peaks form and sugar is dissolved – about 4 minutes.
As soon as you take the pie out of the oven, jack up the temperature to 425.
Spread over hot pie filling, so meringue has a chance to begin cooking from the bottom up. Cover the filling completely with meringue.
Put into 425 degree oven for 2-4 minutes, watching carefully. This is not the time to multi-task! As soon as golden colour begins to form on the meringue, it can turn to scorched in just seconds. Remove and cool on wire rack.
Even though it looks like lots of steps, this pie is done in 1 hour. Then it needs to cool off.
Serve chilled on the same day, for best results. Cut with a knife dipped into cold water. And enjoy a little taste of Key West, Florida!
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Key Lime Pie
Description
Fresh, tart, and tasty
Ingredients
- 2 c Honey Nut Chex
- 1/2 c slivered almonds
- 1/2 c flaked coconut
- 3 Tbsp butter, melted
- 2 Tbsp brown sugar (or 1/4 c if using plain Rice Chex)
- 1/8 tsp salt
- 3 eggs, separated
- 14 ounce can sweetened condensed milk
- 2/3 c lime juice
- 1 lemon, juiced
- zest from 4 limes
- 1/2 c sugar
- 1/2 tsp vanilla
- 1/4 tsp cream of tartar
Instructions
- Separate eggs while cold, and allow them to come to room temperature.
- Preheat oven to 350 degrees.
- Pulse the Chex and slivered almonds in the food processor.
- Stir in coconut, brown sugar, salt, and melted butter.
- Press into the bottom of an ungreased pie plate.
- Bake at 350 for 5-6 minutes, until edges just begin to turn golden brown.
- While crust is baking, beat egg yolks and lime zest on high speed until fluffy, approximately 5 minutes.
- Slowly stream in sweetened condensed milk, and beat on high until thick, about 3-4 minutes.
- Turn mixer speed to low, and add lime juice. Mix just until combined.
- Pour filling into pie crust. Bake at 350 degrees for about 10 minutes. Filling should be “set” but not browning.
- While pie is baking, beat egg whites in a CLEAN bowl until foamy. Add cream of tartar.
- While mixer is on high, slowly pour in sugar. Beat until stiff peaks form and sugar is dissolved, about 3-4 minutes. Add in vanilla.
- Remove pie from oven, and increase temperature to 425 degrees.
- Spread meringue over hot filling, covering completely and sealing the edges with meringue.
- Return to oven for 3-4 minutes at 425 degrees. Watch carefully! Remove pie when meringe turns golden brown.
- Cool on a wire rack. Chill completely before serving.
- Cutting pie is easiest with a knife that has been dipped in cold water.
