Chococado pie. Or chocolate-avocado pie, if you insist on formalities.
Because sometimes one of your bestest friends gets divorced in the middle of the worst winter in your lifetime. And sometimes you need to bring a dessert that is vegan friendly. And sometimes you’ve had a recipe from a sometimes vegan friend in the wings for years.
And so it works out that you show up at the party with an incredibly silky, totally decadent, and shockingly easy dessert that also happens to be not terribly bad for you.
This one’s a winner.
In mid-January, I stopped by Open Produce on my way home from work, and impulse-bought a bag of limes from their day-old section. I didn’t realize until I got home that I’d bought TWENTY-SIX limes for $1. What in the world was I going to do with TWENTY-SIX limes?
Key lime pie, of course.
I suppose it wasn’t technically ‘key lime’ pie as I had regular limes rather than ‘key limes’, which are smaller and stronger in flavor – but I followed a key lime pie recipe, so we’ll call it close enough.
This was the first pie I made for my pie of the month resolution, and it included a couple of firsts itself: first attempt at meringue and first graham cracker crust. The latter was a piece of cake (if you’ll excuse the expression), but the former was a bit trickier, piling layers of satiny egg whites and sugar onto the lime curd filling and hoping for the best as it went into the oven.
My fears were all for naught, as the meringue toasted perfectly in the oven, and came out looking nearly as spectacular as the pie smelled:
I don’t want to tell you how quickly we went through this pie, particularly as it was my birthday weekend and we’d already had a lot of sweets. I didn’t yet know that I was pregnant – we found out the next morning – but that soon-to-be-discovered fact may have contributed to my sweet tooth. Or, you know, the fact that the pie was as delicious as it looked. Besides, the meringue started to weep after half a day in the fridge, so finishing the pie was the only responsible thing to do. Right?
July’s pie of the month looked good and tasted better.
We came home from Michigan with ten pounds of blueberries. I had good intentions of baking a blueberry pie the following weekend for the World Cup finale, but we ended up watching in a bar downtown, and by the time we got home, we were too tired for pie. Too tired for pie!
I’ve made blueberry pies before, so the challenge this month was a lattice crust – and then I decided to make it harder on myself by doing a fancy cut-out crust AND a somewhat improvised recipe AND started all of this less than half an hour before we were supposed to be at the housewarming party for which I was baking.
I wanted a straightforward blueberry pie scented with lemon, and after failing to find a recipe that met my wishes, accomplished that with a pound and a half of frozen blueberries, the zest of three lemons, and a splash of almond extract.
The pie came out of the oven right as I got out of the shower, and we made it to the party two hours late, but just as the grilling wrapped up – so just in time for dessert! At the end of the night, we were left with one slice of pie, which N finished off with homemade ice cream. He proclaimed this among the best pies I’ve made – including his made-to-order birthday pie from a few months back. Not bad!
I’m hopelessly behind in blogging this year’s resolutions. Might as well start at the present and work backwards!