To the friends I met in school the last four years, you stopped me from retreating into myself at my low points, and kept me laughing when school felt horrible. Thanks for the Stacked Pickle beers after exams, the cookouts on the patio surrounded by overgrown grass, all the skittles and chill times on the poof, the runs on the canal, and weekly trivia nights. I can't wait to call you guys my colleagues and text you about weird, nerdy medical things when we're old.
To my siblings, Monica, Eugene, and Candice, I love that we seem to grow closer with age. I hope I've been an example for you guys in some ways, although I know I'm far from perfect. I'm here for any advice or any worry.
To my college girlfriends, some of the most inspiring women I know, we've grown a lot, haven't we? Thanks for every laugh and goofy meme, every story and text for strength among a society where we feel more and more frustrated. I'm lucky to have you ladies.
To my momma and pops, you give me all the support and unconditional love a first-born child could ask for. Thanks for your patience while I still learn the art of being an adult, and for all the home cooked meals only a quick drive away. Mom, the mornings would be way less fun without your daily Bitmoji and pops, thanks for being my role model.
To Indianapolis, despite living so nearby all my life, I didn't fall in love with you until these last four years. But you got me in the end. Thanks for all the foodie adventures, whether it's doughnuts or pizza or fried chicken. Thanks for the long runs on the Monon and the short ones on the canal, for the picnics and the cute little shops on Mass Ave. No matter where I end up, you'll hold a special place in my heart.
To Andrew, you make me smile every day, and I'm so grateful we're doing this journey together. It would be far less fun and far less delicious without you.
To myself, never stop growing. Always remember that you want to take care of people for the rest of your life - whether it be work or elsewhere. Don't forget to smile and slow down when you need it. Stay kind. Stay open. Be brave. Love deeply.
Match day is so very near (4 days?!) and I had originally planned on a dedicated post for each of the loved ones above, with a matching recipe for the week leading up to the big day. Not surprisingly, life decided it wouldn't be this way, and instead of resisting it, I let it take its course. So instead of seven new recipes, I have just one, but it's a winner - a lime ginger pie adapted from Sarah's baking book, which I can't seem to get enough of (both her brownies and blondies are perfection). The ginger brings an extra dimension to the tart lime and sweet coconut whipped cream, and the whole thing is fairly fuss-free for those like me who typically don't like making pie. And today, it's my way to embrace not only the personal celebrations coming up, but also the ones everyone likes to celebrate this week - a pie for Pi Day, with a hint of green for St. Paddy's.
Lime ginger pie, adapted from the orange pie from the Vanilla Bean Baking Book
For the crust
- 1 1/2 cups graham cracker crumbs, about 11 whole crackers crushed in a food processor
- 3 tablespoons sugar
- 7 tablespoons unsalted butter, melted and cooled
For the filling
- 4 egg yolks
- 2 tablespoons heavy cream
- 1/2 cup fresh lime juice (about 6-7 limes)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 14-oz can sweetened condensed milk
- 2 tablespoons grated ginger
- 2-3 drops green food coloring
For the coconut-flavored whipped cream
- 1/2 cup powdered sugar
- 1 1/2 cups heavy cream
- 2 teaspoons coconut extract
- Preheat oven to 325 F.
- In a medium bowl, combine the graham cracker crumbs and sugar. Pour the melted butter and stir until the crumbs seem moist. Press the crumbs into a 9-inch pie pan so that they are pressed evenly on the bottom and the sides.
- Bake the crust for 12-15 minutes, then remove from the oven and place it on a cooling rack, allowing it to cool slightly.
- In a large bowl, whisk the egg yolks, heavy cream, lime juice, vanilla, salt, sweetened condensed milk, and ginger until fully combined. Add the food coloring and whisk again until fully combined.
- Pour the filling into the warm crust and place the pie in the oven. Bake for 25-30 minutes, until the center is set but a little wiggly still when the pie plate is jiggled. Remove from the oven and place on a cooling rack, allowing the pie to cool completely. Place the pie in the fridge to cool for an additional 4 hours or more.
- For the whipped cream, whisk the powdered sugar, heavy whipping cream, and coconut extract in the bowl of a stand mixer with the whisk attachment until stiff peaks form. Spread the whipped cream on top of the refrigerated pie and serve.
Happy Monday, friends!