Jim’s 28th Birthday

Jim’s birthday was April 1st. Yes, his birthday is April Fools Day. Poor guy. He may not have been made fun of for his name, but sharing your birthday with a holiday based on fooling people couldn’t have been great.

Jim told me that the day before he turned 28 he remembered that ever since we was a teenager he was sure he was going to die when he was 27. I mean both Jim Morrison and Jimi Hendrix died when they were 27, so it makes sense right?!

Anyway, since we had guests arriving Jim spent much of his birthday cleaning, but he was determined to surf, and I was determined to make a birthday dinner of his choosing. Well the surf sucked that day (and the next, but thankfully it was much better the following morning) and rather than mixing all my ingredients together for the vegan, refined sugar free, coconut lime ice cream before adding them to the ice cream maker I added them one at a time and it just didn’t work. (Thankfully I was able to salvage all the ingredients and do it again the following day.)

Alright, so as I mentioned I made Jim a dinner of his choosing. (This is a birthday tradition of my family’s.) He chose homemade pesto (with Parmesan, although he likes my vegan version too) over penne pasta with chopped tomatoes. I also made a small salad with my simple balsamic vinaigrette.

Jim’s favorite dessert is key lime pie. Well they don’t have key limes down here, but they do have his favorite tropical fruit, passion fruit. (They also don’t have graham crackers but coconut cookies made for an excellent crust.)

So, before I continue with photos and recipes and such, I need to share something. I’ve only been baking vegan, gluten free, refined sugar free food for over 6 months now, BUT this was an exception. It’s what Jim loves and it was important for me to be truly generous, rather than make him what I think he ought to have. (He also loves my raw lime tarts, so back in the US we’ll be doing more of that, and I may try a raw passion fruit tart, I just think the avocado and the passion fruit will make the filling an ugly color. Suppose I should just try though right? Plus I’m dying to work with Irish moss.) Lastly, I ate some. It may not be a big deal to some, but I want to be honest about what I’m consuming (more on that in another post) as I’m eating mostly vegan these days.

Alright, so here’s the pie and ice “cream”:

Passion Fruit Pie
Ingredients:
Crust:
1 bag coconut cookies, crushed (~2 cups crumbs)
3 tablespoons Sugar (I used brown)
1 cube (1/4 lb) Margarine or Butter, at room temp or slightly melted but not hot

Pie Filling:
5 large or extra large Egg Yolks
1 14 ounce can Sweetened Condensed Milk
3/4-1 cup fresh Passion Fruit Juice (3-4 passion fruit) Acquire juice by briefly zipping up the passion fruit seeds and pulp in a food processor, then strain, squeezing out any excess juice.

Directions:
Crust:
Mix the ingredients and press them into a 9″ pie plate.  Bake in a preheated 350F oven for 10 – 15 minutes until lightly browned. Place on a rack to cool.

Pie Filling:
Use an electric mixer and beat the Egg Yolks until they are thick and turn to a light yellow, don’t over mix. Turn the mixer off and add the Sweetened Condensed Milk. Turn speed to low and mix in half of the Passion Fruit Juice. Once the Juice is incorporated, add the other half of the Juice, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12-20 minutes to set the Yolks and kill any salmonella in the eggs.

The pie was such a hit with Jim and our friends who helped us finish it off the following day that I made a second one (that was also eaten quickly) with part passion fruit juice, part lime juice.