It has been awhile since I have given you a recipe for a dessert. I have done that on purpose because 2018 seems to have affected my metabolism. Either that or my pants are shrinking. Maybe my wife is telling me something about my girth by secretly taking up my trousers.


It’s more likely that I have been eating too much and exercising too little, causing my weight to go up. If I knew how to tweet, I would cry fake news.


The real news is that I do like to eat and enjoy most foods with the exception of celery. Any self-respecting herbivore would agree with me that celery was not meant to be consumed by man nor beast.


But pies are another matter. I love all types and kinds of pies. My favorites are French Apple, Boston Cream, Coconut Cream, Cherry, Blueberry and I don’t even include cobblers. All types of cobblers; Blackberry, Blueberry, Peach, Strawberry.


Just writing about pies gives me a sugar high. I can feel my trousers getting tighter.


Having a slice of Nana’s Key Lime Pie prepared by her daughter Peggy, whose pie is the best Key Lime that I have ever eaten, I would have loved to have a piece of Nana’s pie so that I could really say I had eaten the best.


Key Lime Pie


(Nana’s recipe)


This recipe by Marge Ferren (Nana) and given to me by her daughter, Peggy Morrison.


Ingredients


• Baked pie shell of choice — regular, graham, phyllo, etc. (homemade if you are able and so inclined or use ready-made crust)


• 1/2 cup sugar


• 1/4 tsp salt


• 1 envelope plain Knox gelatin


• 4 egg yolks (save whites — use pasteurized eggs to be sure there is no salmonella or use Just Whites for the egg whites)


• 1/2 cup lime juice (use Nellie & Joe’s Key Lime juice). Fresh key limes are not always available; even if you can find the key limes, juicing ping pong ball size fresh limes is a pain.


• 1 1/2 tsp grated lime zest (use regular limes)


• 1/4 cup water


• 1 pint whipping cream


• 3 Tablespoons confectioner’s (powdered) sugar


• 1/2 teaspoon vanilla


Directions


1. Bake pie shell according to instructions.


2. Mix granulated sugar, salt and gelatin in a double boiler pan and set aside.


3. Add to the above mixture; egg yolks, lime juice, lime zest and water, and cook over medium low heat, continuously stirring, until the mixture thickens.


4. When thickened, set lime mixture in pan of cold water to cool (if there are any lumps in the mixture, put through a fine mesh sieve to remove).


5. Beat egg whites with 1/2 cup sugar until stiff. Fold into cooled lime mixture.


6. Beat 1 pint whipping cream, whipped stiff. Fold into lime mixture.


7. Pour into baked pie shell. Chill until set.


8. Top with 1/2 pint whipping cream with 3 tablespoons confectioner’s sugar and 1/2 vanilla. (The powdered sugar helps to stabilize the whipped cream so it doesn’t collapse.)


The pie is ready to serve or it can be frozen (without whipped cream topping). Place in freezer unwrapped until frozen, then wrap in plastic wrap and zip lock bag or foil.


Until next issue — enjoy!


* If you have a recipe that you would like Richard Garkalns to try, send it to rjgarkalns@twc.com.