Today I am over at The Creative Mama, and we are happy to announce that our photography course, Photography: Chapter One is open for registration again. The course will run from July 30th until August 16th. Each morning, you will be emailed a lesson and you can work on it at your leisure. We included tons of videos and you will receive a PDF of the course at the end. We had such a great time teaching it in the spring, and I cannot wait to watch the transformation with another class. If you are afraid to make the switch from auto to manual, we will help you overcome your fear, embrace your camera, and start taking pictures that you are truly proud of.
P.S. There just might be a coupon for 15% off registration over at TCM.
I am also thrilled to announce that I will be teaching a session at Mixed. The brainchild of my friends Susan of Doughmesstic and Paula of bell’alimento, it is the conference of my dreams. Small and cozy, but full of personality. I am beyond excited to be teaching at it! So many amazing speakers, great food, and we have the entire property. Did I mention that it is where they filmed Dirty Dancing? There are a still a few early bird tickets left, so get on it! Nobody puts baby in a corner.
Now, onto the pie. One of the things that I love about cooking is taking something tried and true and playing with it to create something entirely different. I remember a few years ago being at a party and having margarita pie. It had a creamier filling, more like whipped cream. It was great, and I am in love with the pretzel crust, but I knew that I could make a version with my key lime pie filling. I made a slight tweak to that recipe, added a pretzel crust, and had a completely new dessert. This pie was gone in about 20.2 seconds. It is that good. My favorite summer drink in pie form.
1 1/4 cups crushed pretzels
1/2 cup sugar
1/2 cup melted butter
1 cup sugar
3/4 cups fresh lime juice
1/2 cup butter, cut into small pieces
1 teaspoon gelatin plus 1/4 cup water
zest of one lime
6 Tablespoons tequila
4 teaspoons triple sec or orange liqueur
When the filling begins to thicken, add the chunks of butter one at a time, while whisking. Let the butter melt and incorporate before you add another. Keep doing this until you have added all of the butter. Add the reserved gelatin ans whisk until combined and very smooth.
- 1 1/4 cups crushed pretzels
- 1/2 cup sugar
- 1/2 cup melted butter
- 4 eggs
- 1 cup sugar
- 3/4 cups fresh lime juice
- 1/2 cup butter, cut into small pieces
- 1 teaspoon gelatin plus 1/4 cup water
- zest of one lime
- 6 Tablespoons tequila
- 4 teaspoons triple sec or orange liqueur
- whipped cream
- Crush the pretzels in the food processor. I take mine out and measure the crumbs and pour then back in. Add the sugar and melted butter. Pulse until combined.
- Press the crumbs into a 9-inch springform pan. Bake in a preheated 350 degree oven for 10 minutes. Cool completely.
- In a double boiler (or my makeshift version) whisk together eggs, sugar, and lime juice.
- Put over a pot of simmering water, and whisk constantly.
- Meanwhile, sprinkle the gelatin over the water in a small bowl. The gelatin will begin to bloom. Set aside.
- When the filling begins to thicken, add the chunks of butter one at a time, while whisking. Let the butter melt and incorporate before you add another. Keep doing this until you have added all of the butter. Add the reserved gelatin ans whisk until combined and very smooth.
- Strain the mixture through a seive, just to make sure that it is smooth and that there are no pieces of cooked egg.
- Add the lime zest, tequila, and triple sec.
- Pour the filling into the cooled crust. Cover and chill for at least 4 hours, or overnight. Top with whipped cream.