What’s your favourite kind of pie? In adulthood, I’ve found this is a relatively contentious question. People have strongly held beliefs on the topic of pie. I feel that any cream based pie like coconut cream, key lime, banana, chocolate, have to be considered in their own category. Fruit filling vs. custard/cream filling are very different animals.
Banoffee Pie is easily one of my favourites when done right – like at Brassica here in Ottawa. I also love key lime, cherry, and strawberry rhubarb. The more autumnal pies like apple and pumpkin rank a bit lower on the pastry hierarchy for me.
I nabbed a bag of key limes when I was at the grocery store a couple of weeks ago thinking I would make myself a key lime pie but then I saw a Dutch baby with lemon curd and fresh berries and inspiration struck. “What if I combined brunch and dessert and made a Dutch baby with key lime curd?!”
Et voilà! I used the proportions for the pastry as I did in my Savoury Dutch Baby recipe but added a bit of sugar and baking spices for a classically sweet version. While you may have fooled yourself into thinking I am some perfectly organized, neat, and tidy individual because of the content you consume here on my blog or on my social channels, let me assure you that I too am fallible.
In my first attempt at the key lime curd, I put the custard onto my double boiler and it thickened up in no time and I thought, “Well, that was easy.” Upon sampling the fruits of my labour I realized my curd was bracingly tart: I’d forgotten to add the all-important sugar to my curd. I threw it back on the double boiler, added in the sugar and whisked endlessly until the mixture thickened up again.
So, let this be a reminder to you that social media can be deceiving and we all make mistakes. Also, I know that the past 16 months of pandemic living have taken a toll on our brains – from the overstimulation of endless Zoom calls to the constantly flitting from big screen to medium screen to small screens – I don’t exactly feel like I’m operating at 100%. I feel like my attention span has been abbreviated to that of a goldfish.
I often find myself beginning a task only to immediately get sucked into the vortex of my cellphone at first sight of a notification popping up. It’s really no surprise that I forgot to add the sugar given my current state of mental clutter.
Usually cooking is one of the few places where I feel “in flow” – where time passes without notice as I’m engrossed in a task over which I have mastery and thoroughly enjoy. After spending so much time eating at home in the past year and a half and having to do all the cooking AND cleaning – my motivation to make myself a beautiful meal has really evaporated.
But, when I do muster up the energy to prepare something delicious, like this Key Lime Pie Dutch Baby, I always wonder to myself, “Why don’t I do this more often?” So here’s hoping you find an opportunity to treat yourself to a bit of decadence this week.
A Dutch baby is a fluffy Yorkshire pudding style pancake served in a cast iron pan. Topped with key lime curd, fresh whipped cream and seasonal fruit, this is perfect brunch dish for those who prefer sweet to savoury.