It is fitting that we caught-up with Alicia during week of the Grammys; fitting and awkward, as she iced us out of winning one with her in 2011 in favour of Blue Ivy’s dad. Thankfully she opened up with an apology, as we kindly opened up our home and hearts to her in the hopes of rekindling our friendship.

Despite the recent animosity (and ourselves), it felt like no time had passed and we were those young ingenues on the set of The Cosby Show once more. We caught each other on what has been happening since we last spoke; she had two kids, we have once again taken the world by storm and have been thrust into the limelight.

We laughed about Kanye’s idiocy at The Grammys and apparent love for Beyonce (move on Kanye, she already has a husband that ruined our lives) and discussed Bill Cosby’s recent controversy before serving Alicia with a slice of humble Alicia Keys Lime Meringue Pie.

 

 

The tart kick of lime acted as a symbol for our pain over the, well you know what, and the period in her life when she didn’t have us (baby), while the sweet, delicate meringue was an offering of hope that our friendship could continue as sweetly as it used to.

Enjoy!

 

 

Alicia Keys Lime Meringue Pie
Serves: 8

Ingredients
375g can sweetened condensed milk
4 large egg yolks
½ cup plus 2 tablespoons key lime juice

Crust
1 ½ cups digestives, crushed
2 tbsp caster sugar
5 tbsp unsalted butter, melted

Meringue
4 egg whites
1 pinch cream of tartar
2 tbsp caster sugar

Method
Preheat oven to 170°C.

Stir together digestive crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch glass pie plate (quiche dish will do in a pinch). Bake crust in middle of oven 10 minutes and cool in pie plate on a rack.

Increase heat of oven to 180°C.

Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lime filling.

Pour filling into pie crust and top with meringue. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 15 minutes or until meringue is golden. Cool pie completely on rack (filling will set as it cools), then chill covered overnight.

Serve by fallin’ face first into the pie and devouring.