I have to say that for the last 5 Mother’s Day’s I have dreaded it and even really would like not to celebrate. After the loss of my Mom, this holiday really seems to have a cloud of sadness that hangs over it. So, instead of focusing on my membership in the Dead Momma Club I am making an effort to be emotionally “present” for my kids. They deserve to have me enjoy a holiday that they are trying so hard to make extra special for me. So, this year they decided to make me and Barbara (Jack’s Mom) dinner. It was phenomenal! They all began cooking at 1:30 and we ate at 5:00. Here is their menu:
Caytie’s Love Salad
Dad’s Hawaiian Crab Cakes
Mother’s Day Pan Roasted Corn
Jackson’s Pesto Pasta of Hugs
Daddy’s Key Lime Pie
My family worked so so hard to make this the best meal ever. I am so impressed at what a good cook my 11 year old son has become. I have never really formally trained him in the art of cooking but I guess all the times he watched has really paid off. He will make some girl very happy one day. Imagine a guy who is charming, sweet, empathetic, funny, smart and a cook. Wow! Caytie once again did a superb job at making an amzing salad! It was filled with so many fresh veggies and candied walnuts tossed in Ranch dressing! Her and Jack even made the menus that set at each place setting. I loved seeing them work together!! My favorite part was the Key Lime Pie! It is my favorite pie in the whole world. My sweet hubby broke out the pink mixer and baked me this from scratch! I have to say it tasted just like Joe’s in Miami!
As my gift to all of my bloggy friends here is the recipe for key lime pie:
Jack’s Key Lime Pie
Crust:
1 wax paper wrapped package graham crackers or 1 cup plus 2 1/2 tablespoons graham cracker crumbs
5 tablespoons melted unsalted butter
1/3 cup sugar
Filling:
3 eggs yolks
2 limes (grated zest)
1-14 oz. can sweetened condensed milk
2/3 cup fresh lime juice or bottled key lime juice
Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 tsp. vanilla paste (can use regualr vanilla)
Instructions:
Crust directions: Preheat the oven to 350 degrees. Butter a 9 inch pie pan. Place graham crackers into a food processor and pulse. If you don’t have one, use a plastic bag and a rolling pin. Works great. Add the melted butter and sugar to graham cracker crumbs. Mix until combined. Press into the bottom and sided of the pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack. Leave oven on.
Filling directions: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and add the lime juice, mixing just till well combined. Pour the mixture into the crust. Bake for 10 minutes, or until filling has just set. Cool on a wire rack and then refrigerate. Freeze for 15 -20 minutes before serving.
Topping directions: Whip the cream, sugar, and vanilla till stiff peaks form. Cut pie into wedges and top with the whipped cream.