Category: Pieathalon

Fluffy Lime Pie – Whip It, Whip It Good

Ladieeees and gentlemen…it’s that time o’ year again. The time where we put our pies in the sky…or at least the cloud….and celebrate Pieathalon IV.  I am celebrating this year with a recipe from Mandee over at https://vintagerecipecards.com/ called Fluffy Lime Pie.  This year, there are 12 bakers in the field, or as our beloved organiser Yinzerella called us, The Dirty Dozen!  All pie assignments are at the bottom of this post so please visit all the other bloggers and bakers!.  John  from The Food and Wine Hedonist got my assignment so please pay him a visit, if only to commiserate.  There were two versions, I can’t wait to see which one he chose!

4th pie

Five Things You Need To Know About Fluffy Lime Pie

  1. First up. For a vintage recipe Fluffy Lime Pie is weirdly modernly deconstructed in that it is not so much a pie as…..well, it’s a whole heap of filling with a sprinkle of crumbs on top.  Which is fine by me.  I’m all about the filling.  In fact this could be my perfect pie! 
  2. Fluffy Lime pie is perfectly, ridiculously, gloriously vintage in name alone, if nothing else.  No one today is making a Fluffy anything.  Personally, I blame that bastian of 1980’s cocktails the Fluffy Duck which pretty much ruined the reputation of Fluffy food for good.  Today my friends we are bucking that trend and putting Fluffy food back where it belongs!  Viva le revolution.
  3. For those of you, like myself who are carrying a few extra winter kilos?   This one is definitely for you.  For the Fluffy Lime Pie weighs (pun totally intended) in at less  than 100 calories per serve!
  4. We don’t have Graham crackers in Australia so I used a mix of crushed up Marie biscuits, ground ginger and a little bit of cinnamon for my “crust”.
  5. Here is a Fluffy Lime Pie from 1975!

Fluffy Lime Pie - orig

And here is mine:

fluffy lime pie 6

Hellloo twins!

I am utterly dumbfounded that this recipe worked.  I honestly did not think I would have a pie to show.  Why?  Well the base of Fluffy Lime Pie is whipped skim evaporated milk.  Which, in my head should not whip.  Because isn’t’ it the fat in cream that makes it whip?  And doesn’t low-fat evap by it’s very definition not have fat to whip?

By the way, the word whip appears in this post more times than it does in Fifty Shades.  Trigger warning disclaimer over.  Let’s get whipping!

So anyway, I put a flower pot on my head, Devo Style and whipped up my evap and lo and behold, it whipped up good!
Fluffy Lime PieNext up, some low-fat lime jello needed to be whipped up with some hot water and ice cubes. 

For your own safety do not add ice cubes into the bowl of your stand mixer.  The first ice-cube will hit the blade, fly out of the bowl and smack you right in the eye. Which should be enough for most people.  However, if you 

a) are undaunted by a pending black eye

b) like to live on the edge

c) have never heard of the phrase “once bitten, twice shy”

By all means add a second ice-cube into the mix.  It too will fly out of the bowl, this time missing your face but startling one of the dogs.

It’s about this time you should realise that whipping those ice cubes should probably be done by hand!  Taking out your trusty whisk, you can pause to wonder briefly how long it’s going to take for these ice cubes to melt?  Is this a ploy to make you exercise and hence enhance the low calorific benefits of the Fluffy Lime Pie?

Fluffy Lime Pie 2It actually didn’t take very long at all.  Then, yep, you guessed it.  More whipping….

 

Then you add the milk back in and….

 

A few minutes later you have this:Fluffy Lime Pie 5A few more additions, sugar, lemon juice and zest and you are done!

You can now swap the whipping for a bit of grinding…

And after you are done with that you can crush up some biscuits and sprinkle them over the top!

This is so pretty!!!  The pale green colour is gorgeous!  And the fluffy texture with the crumb is delicious!Fluffy Lime Pie 7 (2)

The downside is that metallic taste that comes from the artificial sweetener in the low cal jello.  Personally, if I were to make this again…I would use regular jelly and not add the sugar at the end. Here’s the recipe  in case you want to have a try!

Thank you Mandee for the recipe, this was a blast, so much fun!  Thank you as always Yinzerella for the invite and thanks to all the other bloggers who make this such a great annual event!  Same time next year?

The Dirty Dozen Pieathletes:

PS – The tablecloth above may also contain a little hint as to where I’ll be this time next week!  I’ll be away for around a month and will not be blogging but please follow me on Insta to see trip pics!

See you in August!

Signature 1 Vintage Valentine Quick as Wink2
 

Pieathalon 3 – Lemon Potato Pie

It will come as no surprise to you, wise people of the internet that this, in all it’s earthy glory, is a potato:

PotatoAnd this, is a can of beans. 

They don’t call me Captain Obvious for nothing!

Lemon Potato Pie Beans

What is probably not so obvious is that you can turn these into this:

Lemon Potato Pie4

That’s right,  lemon meringue pie made from spuds and beans.

How?

Well, it’s Pieathalon – the foodie equivalent of Mouseketeer Surprise Day; anything can happen and it usually does!

Starting with a brand new logo (thanks Greg, it looks super!)

PieathalonPieathalon is that time of year when bloggers from all over the world swap recipes and rejoice in the kooky baked goods of yesterday.  The full list of participants and what they made is at the bottom of the post.  Why not go visit them all?  Maybe start with Battenberg Belle who is making my pie of choice, Fatty Arbuckle’s Delight, then pop over to Ruth at Mid Century Menu  who sent me lemon potato pie! 

Lemon Potato Pie 2

Lemon Potato Pie – The Pie

The recipe for Lemon Potato Pie comes from 250 Superb Pies and Pastries, a book from 1941. The use of the humble spud instead of the more luxurious ingredient of butter to create lemon curd had a feel of wartime austerity about it.  Butter was rationed right?  Otherwise….why?   No, seriously, WHY?

Let’s not delve too deeply into the minds of 1941 and get stuck right in to the pie.  Starting with some grated potato.Lemon Potato Pie 3This was then parboiled for a spell and quickly became a kind of gloopy liquid. 

Lemon Potato Pie5

After the rest of the ingredients were added and it cooked some more, the potato broke down even further.  However, at the end of the cooking there were still some small flakes of potato which were odd and a bit off putting when you tasted the….sludge.  So, even though this was not in the recipe I blended the lemon mixture to make it smooth.  Bear, in mind I have the fussiest eater in the world as my chief taste tester!

Lemon Potato Pie6

Lemon Potato Pie  – The Meringue

So, then to the meringue. And here disaster struck.  I had put the separated whites into a bowl and left them on the far side of the kitchen bench while I made the filling. When it came time to make the meringue I looked around to where I had left the egg whites and they had vanished. 

“Did you take my egg whites?” I asked The Fussiest Eater in The World.

“I gave them to the dogs.  I thought that’s what you left them for”. 

We had no more eggs.  And we had been to a rather boozy lunch that day so there was no option of getting into the car to go buy more eggs. 

“Crap…guess, I’ll have to finish it tomorrow”.

Lemon Potato Pie7

A bit later, I was making our dinner which was the Argentine Beef Stew from The A-Z of Cooking (1971). I will definitely blog about that one soon, it was DELICIOUS and I remembered something about making meringues from bean water.  A quick visit to Google confirmed that you could make meringue from the water that surrounds tinned chickpeas or white beans.  Why not give it a whirl?  It’s in the same spirit of “make do and mend” as the potato based filling. 

Lemon Potato Pie8I drained the can of beans, the beans went into the stew and the bean water went into the mixer. 

I was incredibly surprised to see that it meringued up a treat! 

Lemon Potato Pie9Ooops!  I’d over filled my pie!

Lemon Potato PieIn homage to Ruth, I thought I would let the Fussiest Eater in The World have the final say on the Lemon Potato Pie.

Lemon Potato Pie: The Verdict

Mixed.

Lemon Potato Pie10So, what do you think?

“The filling is gorgeous.  It’s really delicious”.

And the meringue?

“Tastes like the worst marshmallow in the world”.

Well done cooks of 1941!  And thanks Ruth for a  super recipe!   Your lemon potato pie is delicious!  

Sadly, vegans and egg intolerants, the aqua fava meringue was not. It was much more marshmallow-y than meringue-y. It was very gooey and a bit stringy – think mozzarella cheese on a pizza. 

 

Lemon Potato Pie11

Here is the recipe for the pie:

Lemon Potato Pie recipeGiven the bean meringue was a failure, here is the proper recipe for the meringue from Ruth.

“The recipe for Meringue 1 is 2 egg whites, 4 tbsp sugar, 1/2 tsp vanilla.  Beat eggs until frothy, add sugar gradually, and continue beating until stiff.  Add flavoring.  Pile on pie and bake in 325 degree oven for 15-18 minutes”

Pieathalon 3 – The Bloggers

Here is the full list of the wonderful crazy people who participated in Pieathalon this year.  I’m heading off to see  their creations!  Why not join me?

Thanks as ever to the wonderful Yinzerella for making it all happen! 

Have a wonderful week.  Now go eat some pie!

  • Signature 1 Vintage Valentine Quick as Wink2

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