Sunday, March 25, 2012

A Birthday Dinner

In honor of Royce's 24th birthday, we had a little family celebration last night.  With our family, if you offer a home-cooked meal, you're guaranteed to have a hungry bunch around the table.
I enjoyed taking pictures with my Mom's "real" camera, so you may notice the pictures are of better quality than my traditional pics taken with my iPhone.  One day, when I save a little more money, I'll have a big girl camera too!
 Royce's Birthday Feast

  • Grilled Pheasant and Ribs
  • Shallot Gravy
  • Broccoli Cabbage Slaw
  • Pumpkin Mac and Cheese
  • Steamed Garden-Fresh Collards
  • Key Lime Pie

There's nothing more this man loves than his grill!
A vegan diet has put a halt on grilling meats, so I think he especially enjoyed cooking this weekend. 

Grandma and Grandpa

Proud parents and GREAT cooks

My version of a perfect meal - lots of veggies and a creamy carb
Royce's love for Key Lime Pie dates back to all of our family trips to the Florida Keys as kids.  Whether it was the Hillyer's frozen pie, a slice of Key Lime Pie from each restaurant we dined at, or the "world's best key lime pie" that we bought and enjoyed in the comforts of our rental house, we did our fair share of Key Lime Pie eating!  Over the past several years, Royce and Erin frequently talk about ordering Key Lime Pie at any restaurant where it appears on the menu.  With lots of competition to face, I decided to take on the task of whipping up a Key Lime Pie for the birthday boy's dessert.

Key Lime Pie
Crust:  Combine 1.5 cups Annie's Organic Graham Bunnies and 3 tablespoons of melted Earth Balance in a food processor and process until a crumb consistency is formed.  Press into a pie plate.  Bake in a 350 degree oven for 8-10 minutes.  Allow to cool completely prior to pouring in pie filling.

Key Lime Filling:

  • 3 whole eggs
  • 2 egg whites
  • 20 oz sweetened condensed milk
  • Zest from key limes
  • 3/4 cup fresh squeezed Key Lime juice
  • Whipped Topping
  1. Beat the eggs at high speed for 5-7 minutes, or until thickened.
  2. Add 3 tbsp of lime zest.  Slowly add the sweetened condensed milk while the mixer continues at medium speed.  Beat an additional 2-4 minutes, or until the mixture as thickened to a consistency of a thin pudding.
  3. Add the Key Lime juice and mix on low until well incorporated.
  4. Pour Key Lime mixture into the pie shell.
  5. Bake the entire pie at 325 degrees for 15 minutes, or until the filling has set.
  6. Once the pie cools, refrigerate until ready to serve.
  7. Garnish with whipped topping and remaining lime zest.

Prior to digging into dessert, we enjoyed a beautiful sunset.  The views and nature of this backyard never get old!

"Happy Birthday To You, Happy Birthday To You.  Happy Birthday Dear Royce, Happy Birthday To You!"

Everyone seemed to enjoy the pie, and Royce gave it his seal of approval.  Success!  After finishing our dessert, Royce opened his presents, and then we called it a night.

Happy 24th Birthday Royce!

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