Whoops, it’s May already.
Tons of work, the NBA finals, and my own workout/basketball shenanigans have absorbed the last two months, so I’ve been slacking on all things baking and crafts. I did, however, manage to dedicate this past Saturday evening to baking after being inspired by the dessert I had a couple weeks ago at one of my favorite restaurants in West LA. I’m not a huge key lime pie fan, but the key lime pie bar with blueberry compote at Nook was simply splendid. I found tons of key lime recipes online, but one recipe had two things the others didn’t – pistachios and Martha Stewart. I also sourced the blueberry compote companion from a pancake recipe of hers.
After one trip each to Target and the market, I realized I didn’t have any parchment paper nor enough limes. During my third lap to the store, I decided an 8″x8″ square pan was just not going to be enough key lime bars to share – especially considering it’s another one of Kevin’s favorite desserts. Being the brilliant pseudo-pastry chef that I am, I eyeballed extra of each ingredient when making the crust to fill a 9″x12″ pan, and then discovered I had neglected to buy double the ingredients for the filling. It looked like a sad little puddle of tart creaminess in a huge desert of crust. After a frazzling total of four (yes, four) trips to the market, I finally had all the ingredients I needed only to realize I was supposed to bake the crust BEFORE I put the filling in it. MEGA. FAIL. At that point, I had conceded that this officially was my first baking disaster and decided to just finish it out like the champ I had so hoped to be.
Despite the mishaps, I think they still turned out halfway decent. The crust was still crusty and solid, and everything seemed to have baked evenly.
Unfortunately, I forgot to take photos but I do think I’ll be making these again in the near future. I did love the pistachio graham cracker crust turned out, and am open to suggestions of other things I can pair it with!!