There are different milestones in life that cause you to stop and reflect. Births, graduations, and marriages, to name a few. As I have mentioned, I will be a first-time grandmother very soon. I anticipate that could be a reflective moment. However, I had one hit me this week that I did not expect.
My oldest “baby,” Wes, turned 28 years old! I would have thought maybe 30, but no, it happened at 28. It was one of those moments that made me pause. It is indeed true; time waits for no one.
It’s funny how the mind works. Even though I know knee replacement is in my future, I see the lines in the mirror, and the gray hair is covered up every 5-6 weeks; nothing has hit me quite the way this number “28” has.
So what advice would I give to my younger self and anyone younger than me? First of all, don’t sweat the small stuff. I think I would follow that up with pick your battles and don’t try to be a people pleaser. Then the best one, be yourself, do not change YOU to fit in!
I think Wes has figured out much of that younger than I did. He does not try to be what he’s not and for sure does not sweat the small stuff. He’s always been pretty easy to please. His favorite birthday cake has always been a pie. The easiest pie possible too! He has asked for a key lime pie for years. I have tried to change it up a time or two to make it fancier. Yet another lesson learned is don’t try to improve on perfection!
Key Lime Pie with Marshmallow Meringue
Ingredients
- Crust:
- 1 1/4 cups graham cracker crumbs
- 2 heaping tablespoons brown sugar
- 1/3 cup unsalted butter melted
- Key Lime Pie Filling:
- 1 (14-ounce) can sweetened condensed milk
- 3 egg yolks reserve whites
- 1/2 cup Nellie & Joe's Key West Lime Juice
- Aunt Sara's Marshmallow Meringue:
- 3 egg whites
- dash salt
- 1 (7-ounce) container marshmallow creme
Instructions
- Preheat oven to 350℉.
- To make the crust, in a large bowl add the graham cracker crumbs and brown sugar. Add the melted butter and mix well.
- Press the mixture up the sides and in the bottom of an ungreased 9-inch pie plate. Bake for 7 minutes. Remove from oven and set aside.
- In a large bowl, combine the sweetened condensed milk, egg yolks, and lime juice with a whisk. Whisk until smooth. Pour into pie crust and bake for 15 minutes. Remove from oven and cool while making the meringue.
- Lower the oven to 325℉.
- To make the meringue, using an electric mixer, whisk the egg whites and salt until soft peaks form. Gradually add the marshmallow cream until the mixture is smooth and stiff peaks form.
- Top the pie with the meringue, using the knife or spatula to form peaks all over the pie. Bake until light brown. Cool completely then refrigerate for several hours, until cool, before serving.
