Talia's Bridal Shower & "Oh My" Key Lime Pie

They say practice makes perfect....we are getting better at throwing these bridal showers every time....Today was Talia's bridal shower. The five bridesmaids combined efforts to make it all happen. The cream colored roses, accented with pink, were floating in gorgeous, modern glass vases thanks to Nicki. Anyone who reads this should ask Nicki to be a bridesmaid, she can save you a lot of money at your wedding...her new nickname is the "45 minute florist". The ladies were entertained with a game by Corryn (that she impressively conducted off her Blackberry). Jodi made beautiful invites and organized to get a makeup artist from the Giorgio Armani counter @ Saks to come do a "teaching demonstration" on the bride. Naomi kept everyone coming back for more of her peanut butter chocolate chip cookies and bought the bride her new makeup brush set. As for me, as you may have guessed, I made Magnolia cupcakes and Nigella's key lime pie. It was great to have Talia's mom in from Ottawa, Darren's mom in from Montreal and Jodi, the maid of honor, in from Toronto for the festivities!

Since I have already blogged about the cupcakes, here's the recipe to a Farber approved (Andre, Darren & Bob) key lime pie. In celebration of Nigella Lawson's debut on Food TV (Sundays at 1 pm), my timing couldn't be better. Love this dessert cause you can make it and freeze it and then whip it out to serve...It does require a lot of equipment, but it's easy to make, so don't be shy!

Key Lime Pie (How To Be A Domestic Goddess, Nigella Lawson)
*Use a 9 inch springform pan, a food processor and an electric mixer*

For the Crust
3/4 cup plus 2 Tbsp (or 7 oz) graham crackers
scant 1/4 cup softened, unsalted butter

For the Filling
5 large egg yolks
14 oz can sweetened condensed milk
zest of 3 limes
1/2 cup plus 2 Tbsp lime juice (of 4-5 limes)
3 large egg whites

Preheat oven to 325 degrees. Put graham crackers and butter in a food processor and blitz until it's all reduced to oily crumbs. Press these into the pan, lining the bottom and going a little way up the sides and chill while you continue.

Use your stand mixer or a handheld mixer to beat egg yolks until thick, add the can of condensed milk, grated zest and the lime juice. Whisk the egg whites separately until soft peaks form, then gently fold into the yolk mixture. Pour into the lined pan and bake for 25 minutes, when the filling should be firm. I also whipped 1/2 pint of heavy cream and iced the top and decorated with limes. Leave to cool on a rack before unmolding and chill well. You can keep this in the fridge or freezer until you're ready to serve.

Hope everyone had fun today !
Naomi- would you like to guest blog your cookies ?