If I had my way, every month would be pie month. I like all kinds of pies, from apple to pumpkin to Boston Cream. My apple pie has to be ice cold though. To me, hot apple pie is...gah.
February is Great American Pie Month, and for some reason I've always thought that the pie was an American creation in general. I doubt that's true, but we make some great pies. In the apple category, there's Mile High Apple Pie, Maple Apple Cream Pie, and Cranberry-Almond Apple Pie.
After the jump is a recipe for Key Lime Pie, from The Cook's Kitchen, which also has a little factoid on who liked pie so much he practically lived on it while travel ling across the country.
Key Lime Pie
1/4 cup turbinado sugar
1 cup graham crackers, crushed
1/2 cup pecans, macadamia, almonds, walnuts or a combination, chopped course
1/4 cup coconut flakes, chopped course
4 Tbs butter, melted
Option: Add 1/2 oz of Gran Marnier or Amaretto.
Mix the ingredients and spread around the bottom and edges of an oven proof pie pan. Bake at 350° until lightly brown, 8 to 10 minutes.
1 cup Nellie & Joe's Key West Lime Juice
2 – 14 ozs. cans condensed milk, sweetened
3 large egg yolks
Pinch of salt
Place the lime juice in a small pan and heat over medium heat to reduce the volume by half. Strain and cool. Empty cans of condensed milk into mixing bowl and chill. When key lime juice is cool add to condensed milk, mixing thoroughly. Lightly beat egg yolks and add to milk mixture, add salt and blend well. Pour into the pre-baked crust. Bake pie at 350° for 10 minutes. Chill 2 hours. Serve with whipped cream. For an extra touch, try a final garnish with mint or spearmint leaves.