I have gotten to know my dentist and endodontist very well over the past 15 months. After 8 fillings, 2 cleanings, multiple x-rays, endodontal surgery, a root canal, and a treatment for a crown (got the temporary one on my tooth right now and will get the actual crown on the 25th), I know that my dentist enjoys manchego cheese, that the dental assistant doesn’t eat pork, but will still cook with bacon fat (also, we recognize each other when we run into one another at Whole Foods) and, somewhat inexplicably, I also know that my endodontist has had a hysterectomy. Things just “pop” out sometimes, I guess? (And I’m the one under the anesthesia.) It’s like being at the hairdresser, except you have drills and brushes and picks in your mouth so you become the one doing the listening.
What am I trying to say, though? Why do you need to know about my dental work? Oh, yes, I remember: Despite all these problems, all this dental work, I have yet to be told by these professionals: STOP EATING ALL THAT SUGAR. I’d like to say I’m trying to cut down, but I’d be lying. Some people smoke. Other people drink. I, like Lamar Odom, love sugar. I like it in candy. I like it in desserts. I like it in my drinks. We all have our vices. I just have to be careful. And so, for the most part, when I make all these desserts I share with family, friends, and mostly coworkers.
So I will occasionally make attempts to reduce my sugar intake, because it’s unhealthy and I don’t want to encourage this kind of behavior, it won’t stop me from baking all sorts of concoctions. Concoctions such as this lovely key lime pie:
Simple is best, and this recipe from Epicurious/Gourmet magazine is great.
Key Lime Pie (w/homemade whipped cream)
- 1 (14-ounce) can sweetened condensed milk
- 4 large egg yolks
- 1/2 cup plus 2 tablespoons fresh key lime juice (about 12 limes)
- 1 premade graham cracker pie crust (or, you can make your own)
- Preheat oven to 350°F.
- Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well.
- Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours. Top with whipped cream.
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
- In a large bowl, whip cream, vanilla, and sugar until peaks form. Make sure not to over-beat, or else the whipped cream will become lumpy.