Step 1 - Make your favorite pie. For Key Lime Pie our favorite crust is gram cracker, but this year we didn't have any so I used KIND whole grain granola with raspberries and chia. It was a bit chewy and not as delicate as grahams, but Mom still loved it. To make it, I ground the granola in a coffee grinder; added egg white to hold it together. Bake for 10 minutes at 350 deg.F, then fill with key-lime custard and bake again for 15 minutes.
Step 2 - Take a walk in your garden and select edible blooms to decorate with. This year our seasoning celery was in bloom along with yellow blooms from mustard greens so I snipped some of them along with a handful of small pink roses. Red shiso perilla was perfect for accent leaves. Shiso selfs sows freely in our gardens.
Step 3 - Whip up some cream. This year I added a few fresh raspberries to the cream since their were raspberries in the granola crust. Fill a pastry bag with a star tip. And pipe rosettes around the border of chilled pie (make sure the pie is NOT warm).
Step 4 - Melt bakers chocolate in the microwave and stir until all is melted. Make a small pastry bag out of parchment and cut the tip with scissors. Write your message.
Step 5 - Arrange your edible blooms.
Enjoy your creation with family and friends!
Happy 84th Birthday Mom!
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