“Sometimes your joy is the source of your smile, but sometimes your smile can be the source of your joy.”—Thich Nhat Hanh
After I finished writing my last exam, I couldn’t stop smiling. I smiled as I highfived my classmates, congratulating them on finishing the year. I smiled as my friend Tammy and I accompanied our other six-foot-six friend Daniel on his quest to acquire a pair of Birkenstocks in his size. I smiled as we sat in my favourite crepe place, waiting impatiently for our food to arrive. I smiled for the mere sake of smiling.
I only briefly stopped smiling when I saw the tattoo artist pull out a needle from a sterilized plastic bag and proceeded to pierce my ear lobes and cartilage. But I smiled afterwards, showing off my new piercing to a group of my friends as an explanation as to why I couldn’t go swimming with them at David’s.
And then I frowned when one friend thought it would be appropriate to cannonball (i.e. jump into the pool in such a manner that water is splashed everywhere) while I was taking a picture of the group with an $800 camera. Maybe he thought it was funny, but I honestly thought I was going to either drop my camera or trip while backing away from the water and then drop the camera (or concuss my head).
I smiled again when I saw a slice of this Raspberry Lime Cream Pie waiting for me in the refrigerator. I smiled as the perfectly balanced tart and sweet cream melted on my tongue. I smiled as I bit into a fresh, juicy raspberry, the flavours of summer and sunshine exploding in my mouth.
Raspberry Lime Cream Pie
Source: Various Slash I can’t Remember...
Yield: 1 9-inch pie
- 1 ¼ cups graham crackers
- 1 teaspoon grated lime zest
- ¼ cup melted butter
- ½ cup lime juice
- 1 tablespoon grated lime zest
- ½ cup sweetened condensed milk
- 1 tablespoon limoncello
- 1 ½ cups whipping cream
- 1 pint raspberries, washed and dried
Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs with the lime zestmelted butter in a bowl until moistened. Pour into a 9-inch pie plate, press evenly to form a crust and bake for 5 minutes. Cool while preparing filling.
In a small bowl, stir the lime juice, lime zest, condensed milk, and limoncello together. Let stand. In a large bowl, whip cream until stiff peaks form. Beat in the lime mixture and pour into the cooled crust. You can set aside a cup or so of the filling (put it in the refrigerator) and pipe that onto the pie afterwards. Chill for at least 4 hours before serving. Garnish with fresh raspberries.