November 20, 2009
Cookin' with Nan
Here's our first installment of "Cooking with Nan"!
A couple of notes:
1. You will hear me give verbal directions throughout the cooking lesson. I always try to give verbal directions first, for any task. This works on Hannah's auditory processing, which is slower than her visual processing. If I physically show her how to do something, it's much easier for her. I want her to attend to what I'm saying, interpret it, and execute it.
2. No children or dogs were harmed during the making of this video.
Key Lime Pie Recipe:
1 baked Cookie Crumb Crust:
1 1/4 cups graham cracker crumbs
3 T. sugar
6 T. melted unsalted butter
Toss ingredients together, pat into pie plate.
Bake at 375F for 8 minutes.
1 can (14 oz) sweetened condensed milk
1/2 cup + 2 T. fresh lime juice (regular
2 large eggs
2 T. grated lime zest
Dash of salt
8 oz sour cream
1/4 cup sugar
1/8 tsp salt
Preheat oven to 350F. Whisk filling ingredients together, pour into baked crust. Bake until it begins to set ~10 minutes.
Remove pie. Increase oven to 325F.
Whisk topping ingredients together and spread topping over the pie.
Bake pie for 5 minutes more. Topping will be loose, but will set as it cools. Cool on rack, then chill for 6 hours before serving.
*I live in a house full of Key Lime Pie lovers, and I'm a Banana Cream Pie lover...oh well.