Key Lime Pie – Celebrating Pi Day


Today is Pi Day! Mathematicians everywhere are celebrating the magical number used in many abdjslsdienkdlkd…. I start to zone out as soon as math is brought into anything. But pie… I can get on board with. So that is how I will be celebrating my 3/14. With my co-workers, who will also be bringing pies to work. Any excuse to eat in excess, right?


My mom shared this key lime pie recipe with me and it’s so simple. I made it this past weekend for the family and was pleasantly surprised at how quick it came together. I don’t think I’ve ever seen my brother Joe get seconds of pie and I’ve certainly never seen my dad ask for the very last piece. He’s never been much for sweets (unless it was a ding-do

If you decided to make this, make sure you have enough key limes. It takes about 20 of those little guys to get that ¾ cup of juice. Also, I found that using a garlic press was the quickest and easiest way to get them juiced. Happy Pi Day!

For the crust:
6 tablespoons unsalted butter, melted
10 graham crackers ( or 1 ½ cups cookie crumbs)
2 tablespoons sugar
⅛ teaspoon salt

For the filling:
3 cups sweetened condensed milk
½ cup sour cream
¾ cup key lime juice
2 teaspoons grated lime zest

For the topping:

½ cup heavy whipping cream
half a vanilla bean, seeds scraped out
½ teaspoon vanilla extract
sugar, as desired
lime wedges and zest as desired


Preheat oven to 350 degrees F. Crush graham cracker crumbs or pulse in a food processor until finely ground. Mix together with melted butter, sugar, and salt until all the crumbs are evenly coated. Press into a 9-9 ½ inch pie plate keeping an even thickness along the bottoms and up the sides. Place in the oven and bake about 10 minutes, keeping a close eye. Don’t let the top edges brown too much as it will bake additional time with the pie filling.

In a medium bowl, combine lime juice, zest, condensed milk, and sour cream. Mix well. Pour into the prepared crust. Bake for 5-8 minutes. Tiny pinhole bubbles will begin to form on the surface of the pie. Don’t let it brown. Remove from oven and cool on racks. Chill thoroughly in the refrigerator before serving.

Beat heavy whipping cream, vanilla seeds, extract, and sugar until soft peaks form. Garnish pie just before serving.


Source: Crust adapted from Smitten’s Smore Pie, Filling from All Recipes 


Green Juice Smoothie


With the year drawing to a close, I can already feel myself trying reset and start fresh again. For me, it’s more about un-doing what happened in December because I know at least in our families, there are so many treats around its just tough not to over do it a little (or a lot.) So here I am, a few days after Christmas, trying to figure out what to have for breakfast. I’m still in that window where I could probably convince myself that pie is a viable option, but at this point, pie is just not pie without the whip. 

So then I decide that a smoothie is just what I need. Then I remember that The Green Juice Smoothie has spinach in it so thats a double win. Perfect. I’ve escaped dessert for breakfast for one day… until tomorrow at least.

I found the recipe over at Annie’s Eats, one of my very favorite blogs. I modified mine just a bit, but we’ve been eating a lot more pears than we used to. I just always forget to add them in. I’ve frozen the bananas before or left them room temp and it comes out great both ways.


1 banana (frozen or at room temp)
1/2 cup frozen pineapple
1 cup orange juice
1 1/2 cups spinach, rinsed and dried
Honey, to taste


Add all ingredients into a blender. Blend until smooth. Enjoy!

Serves 2

 Source: just slightly tweaked from Annie’s Eats Green Monster Smoothie

Cinnamon Top Banana Muffins


For once, buying too much of something has made me awesome. As a fiend for bananas, I eat them on everything: yogurt, cereal, toast, cookies, other fruit, and especially with peanut butter. Yes I’ll take some banana with my spoonful of peanut butter. With that said, I like my bananas on the green side because I tend to pair them with sweeter things. Plus I find them to be less of a mushy mess.

So as you can probably guess, I’ve passed on my share of spotty bananas. And I’ve tried so many banana bread recipes to remedy this silly situation I keep getting myself into. And this is it! I’ve found my favorite thus far. These muffins have an awesome flavorful inside and a crazy crunchy top. (And everybody knows the muffin tops are the best part anyway) Even though I didn’t add them this time, I think walnuts would make these extra delicious.

We have some friends coming to stay with us this weekend so I’m looking forward to adding these muffins as part of a big, Saturday breakfast.

Yield: 12


3/4 cups whole wheat flour

3/4 cups all-purpose flour


1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon coarse salt

3 large ripe bananas, mashed

1/4 cup brown sugar, lightly packed

1/2 cup sugar

1 egg

1/3 cup unsalted butter, melted


1/3 cup brown sugar

1 tablespoon all-purpose flour

1/8 teaspoon cinnamon

1 tablespoon unsalted butter

dash of coarse salt


Preheat oven to 400°. Line muffin tin. (Note: the Faux Martha says that increasing the temperature of the oven while baking muffins helps them puff up higher.)

Combine the flours, baking soda, baking powder, and salt in a large mixing bowl. In a a different bowl, mix together the bananas, sugars, egg, and butter.

Add the mixtures together, and stir until just combined. Make topping in a separate bowl. Cut the butter into the other ingredients using the back of a fork.

Fill muffin liners about 2/3 full. Top with crumble. Bake for 18 minutes.

Source: The Faux Martha