GD Turns One: Celebrating with Key Lime Pie and a Giveaway!

by Karen on Wednesday, May 25, 2011

Post image for GD Turns One: Celebrating with Key Lime Pie and a Giveaway!

Globetrotter Diaries is one year old today! 365 days, 138 posts, and many kitchen disasters later, Valerie and I are still at it.  We’re so grateful to have met this little community of adventuresome globetrotters. Looking back on the very first post, I can’t believe how many “travels” we’ve taken.  Like many bloggers, I began the blog as a distraction from a tedious but necessary life transition and quickly included my best friend Val in the project. Since we both love food and travel, the posts came naturally and the blog quickly went from being a small distraction to being an incredible experience. Although I consider myself a well-rounded individual with considerable knowledge about other cultures, through blogging I learned that I had not even begun to tap into the wealth of history and culture this world has to offer.

And although these words you read occupy a small corner of the expansive cyberworld, Val and I are incredibly grateful that you’ve been following along and contributing to our growing community. Without enthusiastic foodies, like yourselves, we would merely fade into the oblivion of blog posts that exist on the world wide web.  And for that we sincerely thank you, from the bottom of our foodie hearts.

Onto year two, where we travel to more countries, soak up even more history, and cook outrageous amounts of amazing food!

Here are some highlights from the past year, our most well received posts:

Clockwise from upper-left corner: Chinese Tea Eggs, Daifuku Mochi, Kim Chi Jjigae, Fry Bread Tacos, Scallion Pancakes

To celebrate our anniversary, we thought what better way to show our appreciation than make one of my favorite desserts, key lime pie.

And because technology isn't quite at the place where we can share the pie via internet (oh, but one day…), we're giving away one of my favorite cookbooks: The Soul of A New Cuisine by Marcus Samuelsson. We had a hard time picking a favorite but we figured for most people African food is pretty foreign culinary territory, and this blog is all about pushing boundaries and exploring the unknown!

Here are 3 ways to enter your name into the metaphorical giveaway “hat”:

1) “Like” this post on Facebook (the icon is at the bottom of this post)

2) Tweet this post (also at the bottom of this post)

3) Subscribe to our blog through RSS (NOT at the bottom of this post but at the top right corner.  It's the cute little stamp)

FINAL STEP: We want to make sure we account for your entries in the contest so leave a comment on this post telling us if you “liked,” tweeted and/or subscribed.

Contest ends June 5, 2011.  We will use a random number generator and stalk the winning number down to get you your cookbook.  Good luck and thank you again dear readers!

Keep reading, keep participating, and of course– keep eating!

………………………………………………………………………………………………………………………………………………………..

Onto the key lime pie now…

I LOVE key lime pie. I know I've said that about a lot of things on this blog, but I really mean it about key lime pie. Really.

Key limes are not the typical limes you see at the market, which are likely Persian limes. Key limes are much smaller than Persian limes but have a more intense and tart flavor. They grow on thorny shrubs, which make them much harder to pick and less available year round. However you can use Persian limes here, but I highly recommend using key limes if you can.

Another reason I love key lime pie is that it is extremely simple to make. The first key lime pie was invented in the 19th century in Florida Keys, but the first recorded recipe for key lime pie did not appear until the 1930s. The list of ingredients is very simple: lime juice, egg yolks and condensed milk.

When I first saw a recipe for key lime pie, I assumed the condensed milk was some kind of shortcut, but that's how the first key lime pie was made and recipes since then have not strayed too far from it. It's likely that because in the humidity and heat of pre-refridgeration Florida days, condensed milk became a great substitute for fresh milk which was hard to come by and keep. Original recipes also did not necessitate cooking the pie. It used the acidity from the limes and condensed milk to set the custard. What great things came out of working with limitations! However nowadays, most people will briefly cook the pie if even for a few minutes in the oven.

Although there isn't much debate on how to make the custard, there is debate on appropriate crusts and toppings. Some make it with a pie crust and others with a graham cracker crust. Some top off the pie with meringue (a great way to use up those left over whites) or with whipped cream. I personally prefer a graham cracker crust and whipped cream, which is how I've made it here.

Crust:
– 1 cup and 2 tbsps of graham cracker crumbs
– 1/3 cup of granulated sugar
– 5 tbsps of melted butter

Custard:
– 3/4 cup of key lime juice (around a 1 lb bag), or Persian limes*
– 1 14-oz can of condensed milk
– 3 large egg yolks
– 1 1/2 tbsps of key lime zest

Whipped Cream:
– 1 cup of heavy cream, cold
– spoonful of granulated sugar

*I suggest you buy a lime squeezer (one of my kitchen essentials), it'll save you a lot of time here.  They are very cheap and I use mine all the time.

Preheat your oven to 350 degrees with the rack positioned in the middle.  Throw a handful of graham crackers in a food processor and pulse until you have enough crumbs.  You can also do this in a big zip-lock bag.  Just place the crackers in the bag, seal it and bang the crackers with a rolling pin or back of a wooden spoon.

Mix the graham cracker crumbs with 1/3 cup of sugar.  Pour the melted butter into the mixture slowly, stirring to incorporate the butter throughout.  Pour this out into a 9 inch pie pan and using the edge of a measuring cup (or any cup) press the crumbs along the edges and bottom of the pan.  If your crust isn't quite holding, wait a while for your butter to cool and it'll be easier to work with.

Bake the crust for 8-10 minutes until it starts to lightly brown.  Take out the crust and let it cool.

Meanwhile, start on the custard.  Beat your egg yolks together for a few minutes until they become pale.  Add the condensed milk and beat a couple minutes more until thickened.

Add the key lime juice and lime zest.  Don't forget to strain the juice through a fine-mesh sieve to catch any small seeds.  Continue to mix until smooth.  Pour the mixture into the crust and bake for 8-10 minutes or until the center is set (should jiggle a little, but will firm up in the refrigerator).

Cover with plastic wrap and let it sit in the refrigerator for at least 2-3 hours.  To make the whipped cream, add a spoonful of sugar to the whipped cream in a bowl and whisk until it forms peaks.

Top your key lime pie with the whipped cream and serve.

(Recipe adapted from Saveur)

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{ 58 comments }

Lentil Breakdown May 25, 2011 at 7:21 am

Congrats on an incredible first year’s journey! You have an amazing blog! And that pie was no slouch either. Wow! It was so pillowy-soft with the perfect sweet to tart ratio—definitely best in show at the FBLA meeting!

I Liked this post on FB, tweeted it and am already a subscriber to your feed, natch. Keep all the great posts coming!

Valerie May 25, 2011 at 9:52 am

Thanks Adair, counted you thrice!

Lan May 25, 2011 at 7:56 am

i already subscribe to your fabulous blog and i just tweeted about the giveaway.

i am a fan of Marcus Samuelsson and having lived in africa, i miss that beautiful continent.

Valerie May 25, 2011 at 9:53 am

Thanks so much, you’re counted twice! Ooo where in Africa did you live? I lived in Cape Town for almost two years and miss it so much.

Lan May 27, 2011 at 11:16 am

i lived in Addis Ababa, Ethiopia for 1.5 years (8th & part of 9th grade). i adore ethiopian food.

Belinda @zomppa May 25, 2011 at 8:11 am

This is one of my mom’s favorite pies.

CONGRATULATIONS!!! You ladies are such a joy to read and I drool every time I read you. Come back and write for us again, will ya? =) Hugs and wishing you many, many, many more.

Now, about the tease of giving away a pie….

Valerie May 25, 2011 at 9:54 am

Thanks so much Belinda. 🙂

Celia May 25, 2011 at 8:21 am

That pie looks amazing. And thanks for the giveaway! I tweeted this post.

Celia May 25, 2011 at 8:22 am

I “like” you on Facebook.

Celia May 25, 2011 at 8:23 am

I also subscribe via RSS.

Valerie May 25, 2011 at 9:54 am

Wow great, Celia, thanks! Counted you thrice!

Ali May 25, 2011 at 8:28 am

I just recently found your blog and love it! Now i have a year of posts to catch up on… Happy anniversary! I am liking on fb and retweeting to share your blog with all of my friends!

Valerie May 25, 2011 at 9:55 am

Thanks so much Ali, and you’re entered twice!

Maria Weir May 25, 2011 at 8:29 am

I liked this post on Facebook :).

Valerie May 25, 2011 at 9:55 am

Counted, thanks so much Maria!

Gelareh May 25, 2011 at 8:31 am

I tweeted, liked on facebook, and have always subscribed to your awesome website! Thanks for keeping my mouth happy Karen and Val!!!!!!!!!!!!!!!! and happy birthday globetrotterdiaries.com! 🙂

Valerie May 25, 2011 at 9:55 am

Thanks so much Gelareh, you’re entered thrice!

Christy May 25, 2011 at 9:11 am

Yeay! One yr old! I am just now venturing into African cuisine…so I liked this. I already subscribe to this and have always enjoyed reading it. And from a girl from South Florida…..enjoy that Key lime pie. I indulged in making one last week on the last day of Stone Crab season. Happy birthday Karen and Val

Valerie May 25, 2011 at 9:57 am

Thanks Christy, you’re counted twice. African cuisine really is a treat isn’t it? Stone crab and Key lime? You’ve got my mouth watering and it’s only 10am!

Tanvi@SinfullySpicy May 25, 2011 at 9:45 am

Yaaay…Congratulations Karen & Valerie..Way to go..Love your blog, beautiful writing and stories around food.Keep up the good work.Looking forward to seeing a LOT from both of you in the coming days .Here’s to 1 year!! Cheers! 🙂
Did I say that the pie looks amazing…wish could have a slice.

Valerie May 25, 2011 at 9:57 am

Thanks so much, Tanvi!

Sasha (Global Table Adventure) May 25, 2011 at 11:08 am

So happy for you turning the big 1.0 🙂 You’ve done so well this last year and I’m excited for the years to come. Happy, happy! Oh, and I was more than happy to tweet this.

Karen May 25, 2011 at 12:57 pm

Thanks so much Sasha!

julie May 25, 2011 at 2:52 pm

happy birthday!! love the site! 🙂

liked the post on fb, tweeted the post. i subscribe by email – does this one count?

Valerie May 25, 2011 at 3:28 pm

Counts three times, Julie. Thanks so much for following along!

Mely@Mexicoinmykitchen May 25, 2011 at 2:54 pm

Congratulations for a very fructiferous year!
I am an email subscriber, does that also count? I wish it does. 🙂

Hugs and again congrats for a great year!

Mely

Valerie May 25, 2011 at 3:29 pm

Hey Mely, yep that counts, thanks so much!

Nelly Rodriguez May 25, 2011 at 7:00 pm

I Liked you on FB!

Nelly Rodriguez May 25, 2011 at 7:01 pm

I tweeted it! (nella22)

Nelly Rodriguez May 25, 2011 at 7:01 pm

I subscribed to your blog via “that cute little stamp” on top!

Karen May 25, 2011 at 7:28 pm

Thank you Nelly!

Miranda Ward May 25, 2011 at 10:37 pm

I liked on FB
Miranda Ward

freebiegoddess03@aol.com

Valerie May 26, 2011 at 7:26 am

Thanks, Miranda!

Annie May 26, 2011 at 12:13 am

I “like” you on Facebook. 🙂

Annie May 26, 2011 at 12:13 am

I’ve subscribed to your RSS! YEA!

Valerie May 26, 2011 at 7:27 am

Thanks so much, Annie. Counted twice!

Margo May 26, 2011 at 5:41 am

I just subscribed to your RSS. I honestly don’t know why I haven’t before as I love your site. Happy Bday Globetrotter Diaries!

Valerie May 26, 2011 at 7:27 am

Glad you hopped aboard, Margo. Thanks so much for following and thank you too for the kind words. 🙂

Beth (OMG! Yummy) May 26, 2011 at 9:22 am

Happy Birthday! I facebooked, tweeted, and even agreed to get an RSS email because I love your blog and that cookbook would be awesome. I don’t know anything about African food and I’d love to.

We LOVE key lime pie in our house. In fact, I have so many limes to use up right now. We have a lime tree of unknown type in our backyard that produces limes that end up looking yellow but really are limes. We’ve made chocolate lined macadamia-crusted key lime pie with them (fabulous) and also recently made pistachio-crusted key lime bars with them. Thinking about posting about the bars. So easy and so wonderful with the pistachios. Will let you know if I do.

In the meantime, need to go learn about shakshuka…

Valerie May 26, 2011 at 10:32 am

Thrice counted, thank you so much Beth and love having you along! 🙂 Your lime creations sound divine…

Karen May 26, 2011 at 10:35 am

Thanks Beth– don’t forget Tuesday morning 🙂 already made mine and it was awesome!

cynthia May 26, 2011 at 7:43 pm

Congratulations on your first year! you make cooking look easy for us clumsy people! Greetings from Mexico! =)

Karen May 27, 2011 at 9:33 am

Thank you Cynthia! O if only you knew the many disasters that have taken place in my kitchen 🙂

Valerie May 27, 2011 at 10:54 am

Don’t be so hard on yourself Karen, it was just the seven fires and six fingers chopped off, you’ve got a few to spare!

Maureen May 27, 2011 at 4:14 pm

I am gobsmacked by your photography. I made a lime pie this week. No key limes or juice in Australia and we don’t have graham crackers. So my crust was crushed butternut cookies. Not quite the same if you’re a yank hoping for a taste of home. But… the overall pie was quite similar in taste.

Thanks for reminding me how it used to be back when I lived in Florida.

LOVE your blog.

Karen May 30, 2011 at 11:00 am

Thanks Maureen!!

Kim May 31, 2011 at 7:40 pm

Happy first year!! 🙂

We learned a lot in our first year, too. It’s amazing how much you grow, right?!

Your recipes are all spectacular. I really mean it. One of these, I’ll prove it you guys by making one of these instead of just oogling over it.

Cheers!

[K]

P.S. Subscribed via RSS. 🙂

Karen June 1, 2011 at 8:02 pm

Yes! so much happens in one year– thanks a bunch Kim!

Kelsey (Happyolks) June 3, 2011 at 10:17 am

Congratulations, girls! So happy for you. I love your blog, so glad you’re here to share. The lime photos are absolutely fantastic, btw. Lovely giveaway, the winner will be delighted by this book I’m sure.

Karen June 4, 2011 at 9:32 am

Thank you so much! I love your blog as well so that means a lot coming from you.

Karen June 6, 2011 at 9:46 pm

Congratulations to Beth from OMG Yummy Blog, winner of our random drawing and cookbook giveaway!

Jon June 8, 2011 at 6:05 pm

Happy birthday GD, Your’e all growned up now! Just a year ago you were just a twinkle in Karen and Vals eye. Congratulations on the first of many great years of good eats

-Jon

When/where is the pie fight?

Karen June 9, 2011 at 10:22 pm

Jon Stroll! Thanks a bunch for your comment. Hope you’re well!

Lana June 12, 2011 at 9:12 pm

Congratulations on your blog’s first anniversary! I celebrated my first at about the same time, and I am so enthralled by the path my blog has chosen (because I believe that it has its own agenda, that did not align with mine:)
I am so happy we have met and I am looking forward to reading more wonderful and informative posts in the next year. And the next:()

Karen June 13, 2011 at 7:15 am

Lana, I’m so glad we have met as well and congratulations on the first year! It’s funny how after a year is really when your blog starts to form its own identity– I’m happy for your success and the rhythm you’re on now. To many more years of great food and friends!

eliana June 17, 2011 at 12:29 pm

Made this for father’s day and it was soooooo easy! I’ve never made a crust before, but it was kinda fun beating a bag of graham crackers with a rolling pin:)

Thanks Globetrotter for encouraging me to be a chef!

Karen June 18, 2011 at 8:18 am

Awesome!! So glad turned out well!

Noah June 20, 2011 at 5:45 pm

Finally got around to getting a citrus juicer. The limes took half an hour just using hands and a reamer. 3 minutes with the juicer. Karen, I have to say, this is a much shorter, easier project when you have the right tools. Thanks for the tip.

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