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March 14, 2016 by: Janelle Jones

Oregon Quilt-Maker Chef Key Lime Pie Recipe Reveal

Nellie & Joe's Key Lime Pie

Chef’s Surprise: Universally Known Nelllie & Joe’s Key Lime Pie!

“A few rules on good key lime pie: It should be yellow, not green. It should never have meringue on it, and it should always be in a graham cracker shell. A little whipped cream is allowed. And the obligatory lime garnish is silly, but everyone uses it,” explains Oregonian by way of Key West Florida Quilt Maker Subterra Restauranteur Executive Chef Martin Bleck.

This is the very pie Martin Bleck serves patrons, like me, in his wonderful Willamette Valley wine cellar restaurant.

Nellie & Joe's Key Lime Pie
Nellie & Joe's Key Lime Pie Recipe
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"You can play around with how sweet or tart you like it, and how much filling you like to use. I usually do the basic recipe times three to fill two pies, but that's all there is to it. And the recipe isn't specific to Nellie & Joe. [It] is just the universal recipe to key lime pie. If you try to fancy it up or add ingredients or make it gourmet you'll just end up with a lesser pie," Martin Bleck, Executive Chef, Subterra Restaurant.
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Nellie & Joe's Key Lime Pie
Nellie & Joe's Key Lime Pie Recipe
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  • 4
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Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
"You can play around with how sweet or tart you like it, and how much filling you like to use. I usually do the basic recipe times three to fill two pies, but that's all there is to it. And the recipe isn't specific to Nellie & Joe. [It] is just the universal recipe to key lime pie. If you try to fancy it up or add ingredients or make it gourmet you'll just end up with a lesser pie," Martin Bleck, Executive Chef, Subterra Restaurant.
  • CourseDessert
Ingredients
  • 9 inch Pie Shelle Graham Cracker
  • 14 oz Sweetend Condensed Milk
  • 3 lg Eggs beaten
  • 1/2 C Key West Lime Juice Nellie & Joe's!
Units:
Instructions
  1. Combine milk, egg yolks and lime juice, blend until smooth.
  2. Pour filling into pie crust and bake at 350º for 15 minutes. Remove from oven.
  3. Allow to stand 10 minutes before refrigerating.
  4. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

October 6, 2015 by: Janelle Jones

Good as Ma’s [Gluten Free] Hot Cakes!

IMG_5488

Gluten Free Goodness

Growing up our family had Hot Cakes! My mom made huge batches and kept a non-stop supply of batter in the fridge. Hard to replicate her recipe using gluten free flour. This adaptation nails Mom’s, if you sub in butter for the coconut oil, though we like the coconut oil version best.

[Read more…]

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About Sew God and Me

Welcome! I’m Janelle. Sew God is a faith-filled place dedicated to encouraging people to live creative lives in relationship with one another and our Maker. We share how-to’s and nurture creative hearts with stories of inspirational people, quilting and needle arts, craft projects, recipes, book reviews and products. A recovering hoarder, I’m obsessed with fabric and piecing. I love vintage and modern, sock monkeys, high school musicals, morning work-outs, kitchen table conversations, sewing, gluten-free [Read More...]

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Recipe Share: Make. Eat. Enjoy.

Shari Kimmey’s Heartwarming Minestrone

Shari Kimmey’s Heartwarming Minestrone

October 27, 2015 By Janelle Jones Leave a Comment

“This minestrone recipe can be loosely interpreted. The beauty is you can use what you have in the fridge and pantry! It’s a great, hearty soup for this time of year, especially,” Shari Kimmey.

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Giving thanks for family ... and Onesies. Last weekend we had a good time hosting a Baby Shower Tailgater Potluck on behalf of my Denver Bronco Fan-ATIC niece MacKenzie. Her new little fan is due in January and we wanted to create something special to commemorate the celebration. Years ago my dear friend, Laura Fielding Aspegren, fashioned the most adorable children’s “line” to sell at our … [Read More...]

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