I am sharing another one of my mother’s specialties today (I am still in Ecuador and I am loving every second of learning more and more of my mother’s little kitchen secrets!)
This pie is to die for. It’s simple and bold.
Some of my favorite recipes only carry few ingredients (less is more, or so they say!) 😉
I like it when each individual ingredient in a recipe gets to shine…as every ingredient is worth appreciating! That’s why I tend to eat a lot of raw fruits, vegetables, herbs, nuts and seeds. Its good to appreciate what our earth has to offer at its most natural state.
This weekend, my family and I visited my uncle’s farm in the Ecuadorian Andes. This is the farm where my husband and I got married; the farm where I went to almost every weekend as I was growing up; the farm where the fondest memories in my life were created. A truly magical place, and I am forever grateful to have had this little piece of heaven available as a getaway while growing up.
(I owe these wonderful Andean memories to the generosity of my aunt and uncle, who continuously allowed us to come-and-go to their property as we pleased, always making a most enjoyable environment for us all. They are truly wonderful people; people to look up to. If you’re reading this aunt Yoli and uncle Gustavo, know that we appreciate all you have done and continue to do for our families. You have hearts of gold! I thank you deeply for your kindness!)
During my visit to the highlands this weekend, we branched out to the farm’s surroundings and we ended up at a gorgeous yoga-specific lodge. You guys…SO GORGEOUS. I’m telling you, if you’re into yoga, raw nature, lakes, volcanoes, and all-organic everything…this is the place for you. It’s called Sacha Ji. The most amazing part for me, apart from its incredible view and space, was the fact that they had a small orchard where they grew all sorts of delicious organic vegetables, fruits and herbs (even medical herbs!) I was seriously in heaven. I was one hundred percent blown away by the delicious scents their Lavender produced, and by the captivating aroma their Sigueme-Sigueme medical herb exuded. All Sacha Ji guests get to savor this great produce for breakfast, lunch and dinner. A dream of a place; I must go back. Wanna come with me? 😉
The rawness and connectedness that I felt from the ground and its gifts at the Ecuadorian Andes this weekend reminded me of how much I adore purity and boldness…and this applies to smells and flavors as well!
The pie recipe I am sharing with you today is not RAW, RAW vegan, nor un-altered…BUT it contains bold and captivating flavors that you will simply adore.
- [b]For the crust:[/b]
- 2 cups graham crackers (crushed)
- ½ cup unsalted butter (melted)
- [b]For the filling:[/b]
- 1 can condensed milk
- 4 yolks
- ¼ cup fresh squeezed lime juice
- [b]For the meringue:[/b]
- 4 egg whites
- ½ cup white sugar
- Preheat oven to 350 degrees Fahrenheit.
- Prepare the crust: In a mixing bowl combine graham crackers and melted butter. Spread this mixture at the bottom of your pie dish and set aside.
- Prepare the filling: Place condensed milk and yolks in Vitamix and blend until smooth. Add in lime juice and blend for about 1 minute. Once done, spread this mixture on top of your pie crust.
- Place pie dish in oven and bake for 10 minutes. Once done, remove from oven and let cool.
- Prepare the meringue: Place egg whites in stand mixer’s bowl and beat on high until it reaches a fluffy snow-like appearance. Slowly add in the white sugar, and mix on medium until the mixture reaches a thicker consistency.
- Once pie has cooled completely, spread meringue mixture on top using a small spatula. As you add the meringue, make sure you decorate with peak-like tops. See the pictures below.
- Place pie back in the oven and bake for another 7-10 minutes, until the peak-like decorations have slightly browned at the top.
- Let cool and serve. Enjoy!
