In our Adaptive Kitchen Skills class, clients learn to cook safely after losing vision later in life. They often bring a wealth of experience, and just need some pointers on operating safely around heated surfaces and sharp utensils. Louise made the process of baking a key lime pie look easy! She learned to use an egg separator and then used a pastry brush to lightly coat this pie crust with egg whites. (pictured)
Key Lime Pie Recipe
Ingredients Needed:
- graham cracker pie crust
- 4 egg yolks
- 1 can sweetened condensed milk
- 4 oz. lime juice using “Key” limes or substitute using “Persian” limes
- Cool Whip
Instructions:
- Pre-heat oven at 350 degrees Fahrenheit
- Coat pie crust with egg whites and pre bake for 5 minutes
- Combine condensed milk, egg yolks, and lime juice using a whisk
- Pour mixture into graham cracker pie crust
- Bake 12-15 minutes
- Let cool
- Once pie has cooled, coat the top with Cool Whip and serve
*must be refrigerated