Dragonlane Artisan Jewellery

If one is not in a good frame of mind, is it wise to write a blog post and publish it? Perhaps not.

Therefore I will post a few quotes that resonated with me and then, maybe a recipe and let’s just leave it at that.

and

And now for a recipe. I know it doesn’t sound like much but I read about it on the NPR website and the food writer went on and on and on and on about how FANTASTIC this pie was. See? You can read it right here. I’ve not tried it but am considering it for a holiday treat for my lucky family. Plus, I love southern cookin’.

Recipe: Bill Smith’s Atlantic Beach Pie

This is a newer version of a pie that is commonly served at seafood restaurants on the North Carolina coast. Chef Bill Smith has been serving it at Crook’s Corner and at special events for about a year. He calls it the easiest recipe in the world.

Makes one pie

For the crust:

1 1/2 sleeves of saltine crackers

1/3 to 1/2 cup softened unsalted butter

3 tablespoons sugar

For the filling:

1 can (14 ounces) sweetened condensed milk

4 egg yolks

1/2 cup lemon or lime juice or a mix of the two

Fresh whipped cream and coarse sea salt for garnish

Preheat oven to 350 degrees.

Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8 inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.

While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt.