Hiya, Steemians!
another thing you should know about me is that i LOVE the movie Waitress, and the whole Broadway musical Sara Bareilles managed to write based on that film.
two days ago i woke up with this song stuck in my head, so i decided to record a cover, just for fun. this is a three-part harmony and a dialogue between three characters i did with... myself.
hope you guys like it. this is officially my first cover.
aaaalso, here's the recipe for the Passion is the Key Pie, the one in the picture.
i learned to make this pie in a baking class i took a couple of months ago, little did i know that the very next day i was gonna break my foot and unable to bake more pies for a while, but that's another story.
anyhoo, here's the recipe:
ingredients & instructions for the crust
- 200g wheat flour
- 70g powdered sugar
- 100g unsalted butter
- 2 egg yolks at room temperature
- 5ml milk
- 2g salt (if you use unsalted butter; if not, do not add salt)
first, preheat your oven at 150ºC. in a large bowl, cream your butter and sugar until mixed well; then, and only then, add the yolks. now you begin adding the flour and milk, until you have lumps. it's time to start kneading the dough. be careful, don't knead it excessively. let it rest in the fridge at least for 1 hour.
on a table or surface, spread a bit of flour so you can knead and roll you dough comfortably. also, be careful with the flour when you roll the dough, 'cause it can crack, and if it does, all you have to do to repair it is brush it a little with egg whites. when you're done rolling it, make sure it's bigger than your pie pan so it fits perfectly; now roll it over the pan and press gently with the tips of your fingers so everything is in its right place; next, cut out the excess on the edges. if you don't want to use your fingertips, you can use the excess dough, roll a little ball, put a little flour on it and make the same you'd do with your fingers. a quick tip to bake a crust: cut a circle of waxed paper, fold it in half at least 6 times, so when you open it the center can be pushed down (hopefully you'll understand this jajajaja sorry). now put it on top of your pie crust and fill it with a handful of raw beans, and put it in the oven, when it's baked, pull in out, take the beans and paper off of the crust and take the pie back in the oven until it's golden.
ingredients & instructions for the lime curd
- 250g (1 cup) fresh squeezed lime juice
- 7 eggs
- 300g sugar
in a pot, add the juice and sugar (DO NOT pour all the sugar, taste it first when you add 150g, so you know when the mix is sweet enough for you), whisk manually. now add the eggs, one by one, and keep whisking. take it to the stove and start cooking it up at low heat, while whisking until it boils (try not to make any foam, it'll come up by itself). also important, it will take a while to boil because of the lime's acids. the curd's texture should be thick, so don't take it from the heat until it stops being completely liquid. now that your curd is hot and ready, pack it properly with plastic wrap (careful, the curd is boiling hot) and put it in the fridge so it cools down faster. i think you could wait an hour or two until it's chilled enough.
ingredients & instructions for the passion fruit curd
- 250g (1 cup) passion fruit juice
- 7 eggs
- 300g sugar
the drill here is basically the same, what changes is the way of extracting the juice from the fruit. in my country you can find passion fruits all year long, so we're very used to making juice out of it, but for this curd we need just juice; let me explain: once you slice the fruit, take the seeds out, pour the pulp into a blender, do not add water (unless you want to drink it, in which case, go ahead and add some water), and finally, strain it. et voilà! you now have the juice you need to make a passion fruit curd. follow the same instructions of the lime curd.
ingredients & instructions for basic italian meringue
- 120g egg whites
- 240g sugar
in a pot, pour the whites and sugar. whisk with a spoon. now, over medium heat, keep whisking fast until all the sugar crystals dissolve. dont stop whisking and make sure the spoon always touches the bottom of the pot. when it's ready, pour it into your mixer's bowl and start mixing at max speed until the meringue is fluffy and at room temperature (doesn't matter if the bowl's still hot). and there you have it: homemade italian meringue.
putting the pie together
in the pie course i took, everybody wanted to bake a key lime pie or just a passion fruit pie, a small group couldnt decide and made a half and half kind of pie. i remember staring at the crust and both curds and thinking "yeah, but why separate them?". so i did something simple: i poured the passion fruit curd in the center and the lime curd around it. then i decorated it with the meringue. but that's what i think makes this special and why i gave it its name: Key is the Passion Pie.
hope you enjoy both the song and the pie. if you have questions about the recipe, tell me, i'll be happy to answer and help! and if you bake this pie, let me know, i wanna see pictures of your creations!
love,
Ariboo 🐱♥️
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