This recipe is a long time favorite from the Junior League of Salt Lake City’s Heritage Cookbook. Before too long she’ll be out of the house on her own and I won’t have anyone with a toss of fiery red hair to shoosh me out of the kitchen. It was the perfect occasion to snap a few pics of my Smudge at work mixing, juicing and doing her thing. I was more than happy to oblige to make that one. She made a key lime pie (natch) and she and her friends requested her Birthday Cake Pie, normally reserved for, you guessed it, her birthday.

Now that’s some math I can wrap my head around. Now, she’s the grand old age of 11 (12 in June!) and I am one proud mama when she kicks me out of the kitchen so she can set to work at baking pies.įor Pi Day this year, she took two pies to school as part of her math assignment. She made this recipe for Key Lime Pie at least 9 times. Not bad for a 10-year-old who has a penchant for drawing henna tattoos on her hands and taking some pretty cool selfies akin to fine artist’s self-portraits of yesteryear. There are a lot of things that seem indestructible. But with potato peels right before everyone showed up for Thanksgiving dinner. Don’t put lime rinds down the garbage disposal. But an awesomely delicious key lime pie.17 minutes of scrubbing caked-on, day-old food from plates.

$234 fee for Roto Rooter to clear the drain.1 day of dirty dishes drying with caked-on, day-old food.One word of advice: Do not put lime rinds down the disposal. This fresh, tart, authentic key lime pie recipe is the same one you’ll remember from when you were a kid, and it’s a breeze to make - all you need are a few ingredients to blend together!

Key lime tart without condensed milk