A coworker of mine requested key lime pie, as tart as I can make it, without any fancy toppings to take away from the tartness. This is the result.

These would be excellent topped with whipped cream or meringue, left plain they are extremely tart. People with a high tart tolerance will like it a lot, or people who like the feeling of their face scrunching up so much it hurts.
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Recently Jennifer Perillo, an amazing food blogger who lost her husband recently due to a sudden heart attack wrote a beautiful post about her husband and his favorite peanut butter pie. She reached out to the food blogging community for support, for love, and a call to action to everyone out there to make an extra step to remind their loved ones just how much they are loved.
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I have been busy, busy, busy. Between working seven days a week, moving into a new apartment, and now being on a trip to Chicago, I haven’t had much free time.

Fortunately, I had the time to make a few things, just not post them. Now I’m catching up though and my blog is officially back on track.

Back on track with a tart. A tart that you can eat for dinner. It had brown rice mixed with cheese as the crust, gluten free and delicious, as well as a bunch of broccoli and caramelized onions in the filling, topped off with feta cheese.
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I’m going to be completely honest with you: I thought this pie was going to be a total fail.

I love browned butter, I love butterscotch, and I’ve had this recipe bookmarked for a while. I finally got some time to make it and was super excited. Then, it happened…

When I was adding the cornstarch, it got lumpy. It got really lumpy and I could not get them whisked out. The recipe didn’t mentioned these lumps, and I still don’t know what was up with it, but much like my last attempt at ice cream, I persevered through the lumps. I put the pie filling in the pie and left it overnight.

I figured it would be a flop so I didn’t bother making whipped cream but I didn’t want to just trash it. I sliced it, put it on a plate, and took a bite.

To say this pie was good is an understatement. This pie has a strong browned butter flavor, a thick and creamy texture (without lumps!! They must have disappeared during chilling), and a buttery crust. I’m so glad I kept pushing through and didn’t just dump it in the trash when the lumps showed up.
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I’ve never been a huge pie fan, I don’t like cream pies or pumpkin pies or cherry pies, but I do like pudding pies and I decided to try a browned butter butterscotch pie because I love those flavors (will have that recipe posted on Friday!), but I needed a pie crust for it. I don’t have the counterspace or a large smooth surface to roll out a pie crust so I tracked down a no roll pie crust!
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I felt really motivated this morning, I’m not sure why. I was just going to make some chocolate pudding and have that be the end of it and out of nowhere I thought “why not make a whole pie?”

So I did. Completely from scratch. From the graham cracker crust to the whipped cream and the pudding in between, it’s all homemade.

It doesn’t actually take that much time, probably less than 30 minutes prep time and 4 hours down time to let the pie chill. If you aren’t up to making your own pie crust, you could just use one of the grocery store pre-baked ones, or skip the crust and serve the pudding in ramekins or small glasses. It’ll be tasty any way you decide to serve it.
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