Papa and the Bad Day Medicine

If, on any given day, someone bakes you a pie, I think it is fair to say that the day can’t be ALL bad. That’s my hope at least, and the inspiration behind today’s recipe.

You see, my wife has really been busting her hump at work. She does a ridiculous amount, works long hours, and even wakes up in the middle of the night sometimes to respond to incoming emails from around the world. She does this more and more, with little hope of receiving any more compensation regardless of her increased effort.

Sadly, this is the case in pretty much every industry, people work twice as hard just to keep their jobs, let alone get a raise or a promotion. And it sucks.

So here I am on a Friday, knowing she’s having a particularly rotten day, which promises to extend well into a rotten night. I believe the best thing to do is BAKE.

It's Friday afternoon, LET'S BAKE!

My wife once told me that if she ever came home and there was a fresh Key Lime Pie on the counter she would weep real tears of joy. Sounds like just the thing, eh?

So my work-week largely concluded, I set out to prove the theory I put forth in paragraph 1. This one is for you Babe, for everything you do, in the office and out.

Papa’s Bad Day Medicine Key Lime Pie

You will need:

For your Crust (no we will NOT use a premade graham cracker crust, thank you very much!)

6 tablespoons butter, melted

1-1/2 cup graham cracker crumbs (That’s a bout 2 of the packages of crackers from the box, ground up in the food processor)

1/2 cup slivered almonds

For the Filling:

1 (14-ounce) can sweetened condensed milk

1/2 cup Key lime juice

2 teaspoons grated lime zest (To my surprise and delight, you can just buy this, right the F at the store. Brilliant!)

2 eggs, separated

1/4 teaspoon cream of tartar

1/4 cup sugar

Here’s what to do:

Preheat the oven to 350 degrees F.

Combine the crust ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes.

In a medium bowl, combine the milk, lime juice, and 1 teaspoon zest; blend in the egg yolks. Pour the filling into the crust.

Bake in the oven for a few minutes while you work on the meringue, just to help it set up a bit.

For the meringue, beat the egg whites with the cream of tartar until soft peaks form.

Gradually beat in the sugar and remaining teaspoon zest until the mixture is stiff.

Spread the meringue over the filling; spread it to touch the edge of the crust all around.

Bake for 12 to 15 minutes, or until the meringue is golden brown.

Take this meringue business with a grain of salt. I’m no expert, but no matter how long I beat this stuff, it never quite started looking like meringue from a store-bought pie. So Good luck with yours, or maybe just plop some Cool Whip on it or something.

Follow-up. The meringue doesn't look like much but tastes AWESOME. So either way you win.