Teacher appreciation week was last week but I had not started my blog then. So here’s to all the great teachers out there! We have been blessed with remarkable teachers throughout Rachel’s life. I think teaching is the highest of callings. I think most people go into teaching because they truly love and want to educate children. Rachel once had a teacher who said she was quite anxious when she found out Rachel was in her class. She had never taught a child with Down syndrome (this was the general education classroom where Rachel was a trailblazer). She said that she wanted to help her grow both academically and socially. She then said, “Little did I know that Rachel would also help us to grow academically and socially. She taught us that, despite what others think, we could all do amazing things. She is an amazing little girl and I am so very thankful to have had the privilege of learning from her! I don’t think most people go into it for the high pay but summers off is probably inviting. I don’t think they go into because they get to deal with parents either. I can only imagine some of what they endure. For the past few years, I have done a luncheon to honor the teachers, paraprofessionals and therapists who work with Rachel each year. It seems better than trying to figure out what to give them all and they really seem to appreciate and to feel appreciated. This year’s menu included chicken enchiladas, Mexican fiesta biscuit bake, and variety of salsas, peanut butter toffee cheesecake brownies and Key Lime Pie. I did something I’ve never done this year though. I forgot to invite two very important people! Unbeknownst to them, tomorrow they’ll be getting their own little Key Lime Pie Tarts. Rachel wanted to be in the picture with the tarts. The recipe is below and it comes from my good friend Gina Cox Wiertelak. Gina is a Lonoke, Arkansas gal who now claims Memphis as her home. That’s where we met and experienced her always-awesome hospitality and amazing generosity. She gave me this recipe along with a bottle of Kermit’s Key Lime Juice. (http://www.keylimeshop.com). I believe Kermit’s juice is the “key” to the pie tasting so yummy. You order it online – it is quite reasonable. I always order extra and give a bottle of juice (with an attached recipe) as a little hostess gift or other occasions when I need a small gift.
Key Lime Pie
2 cans of sweetened condensed milk
1/2 cup Kermit’s Key Lime Juice (I add a little extra!)
1 9-inch graham cracker crust (store bought or from scratch)
2 cups whipped whipping cream
Limes for garnishing
Pour the sweetened condensed milk and Key limejuice into mixing bowl. Mix with electric mixer until well blended. Pour into pie shell. Cover and freeze for one hour. Remove to refrigerator. Top with whipping cream (you really need a little to take the edge off- it is pretty tart!). Garnish with lime slices. Enjoy!
Note: We use the whipping cream on individual slices as we serve the pie. Store in fridge and the pie doesn’t have to return to freezer.