Two of my happiest kitchen memories involve baking pies with friends. One a late night sweet potato pie in Helsinki, the other, a daytime venture to make a gluten-free lemon meringue pie in Berlin.
The sweet potato pie night was made even longer by the fact that we had forgotten to actually turn on the oven to bake the potatoes, but it is otherwise, the most foolproof recipe imagineable; 3 large baked sweet potatoes and most of a tin of sweetened condensed milk combined to the viscosity of a thick pudding, with cinnamon and nutmeg to taste for the filling, poured into a blind baked shell and baked until set and just starting to catch colour. On occasion I've also incorporated pumpkin into the potato mixture to make it a fitting addition to any Thanksgiving spread.
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| Gluten-Free Lemon Meringue Pie: (Stiff) peaked perfection |
A good test of determination lay in the lemon meringue pie venture in that we whipped the egg whites by hand, given that the recipe we tweeked to render gluten-free was called something along the lines of "Grandma's Lemon Meringue Pie" and we were certain no Grandma we know would cop out and use an electric mixer. I'm convinced years of playing Mario Party proved their worth in our display of endurance with repetitive motion. Now to hone in the fine motor skills by practicing with some Minecraft.
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