Slice of Life: Mixing Up A Pie That's Key For Summer

Photo by Felicia Fisher
A photo of a slice of Key Lime Pie baked by Felicia and her eight-year-old son "Chef Harry."
Photo by Felicia Fisher A photo of a slice of Key Lime Pie baked by Felicia and her eight-year-old son "Chef Harry."

Retailers’ use of interesting descriptions to depict ordinary things has always intrigued me. For instance, the color green is simply not called “green” it’s often called “hunter” or “kiwi” or “moss.” More recently, my admiration extends to the individuals responsible for employing fourteen different ways to depict the word “mix” on my blender.

Blenders used to be simple. The cumbersome black one I inherited from my grandmother had two settings…“high” and “low.” Well, technically it had four if you count “on” and “off.” It mixed things on “high” and it mixed things on “low.” I am sorry I no longer have it because it had a glass pitcher that was quite pretty and while it didn’t have exciting settings at least it was honest.

My current blender has seven buttons with two distinct words assigned to each. I suspect it was designed this way to give the user the impression that each button does something radically different from the button that is next to it. Despite the multitude of buttons and phrases my blender does one thing and one thing only – it mixes things. No matter which button I press, whether it is “pulse,” “puree,” “aerate,” “crumb,” or my personal favorite “frappe,” the blender sounds and performs EXACTLY the same. Out of sheer habit no matter what I’m blending I automatically press the “frappe” button. “Frappe” has a nice ring to it, doesn’t it? Notwithstanding the unnecessary buttons, to its credit it works well enough to pulverize an entire lemon or large wedges of zucchini.

Recently I used it to make one of our favorite summer desserts - Key Lime Pie. Over the years I’ve been making Key Lime Pie as a reminder of a blissful, pre-children vacation I took with my husband to the Florida Keys. In addition to being another one of those words used to describe something green, Key lime is, in fact, a variety of lime grown in Florida. They’re difficult to find here in Pennsylvania but you can find bottled Key lime juice and to be perfectly honest, if you use ordinary limes the pie will taste just fine.


I like using my blender to make it in order to justify the space it takes up on my kitchen counter and to eliminate the amount of dishes that need to be washed but if you don’t have a blender you can simply use a hand or stand mixer and say words like “pulse” or “puree” or “pulverize” or make a whizzing noise while you’re using it.

Come to think of it, “pulverize” isn’t a setting on my blender but if it were I’d be pulverizing all of the time. In fact, if I were designing a blender not only would it have a pulverize button, it wouldn’t be cumbersome and take up a lot of kitchen counter space, it would have an interesting shaped glass pitcher and it would come in vivid colors with names such as “reef” or “blush” or perhaps one of my other favorite shades of green…“margarita.”

Blender Key Lime Pie


1 cup key lime juice (or just use regular limes and squeeze the juice from them, 4-5 medium ones is sufficient);

1 can (14 ounces) sweetened condensed milk;

2 eggs;

½ cup sour cream;

1 9” graham cracker pie crust;

Whipped Cream Topping

Whipped Cream Topping

Sure you can use store bought but you can take a ½ pint of heavy whipping cream, 1 tablespoon of sugar and ½ teaspoon of vanilla extract, whip until firm and have your own fresh whipped cream.


Preheat oven to 350 degrees. Whip the eggs in a blender. Add the key lime juice and condensed milk into the blender and hit puree or frappe or pick a button with your eyes closed until it is mixed. Scoop in the sour cream and mix, yet again, until fully blended. Pour the mixture into the pie crust and bake for 20 minutes. Let the pie cool completely and then place into the refrigerator to chill. When you’re ready to eat it spread the whipped cream on top, slice, serve and enjoy!

Felicia Fisher is the founder of the Black Buggy Baking Company and lives in Oley, Pennsylvania with her husband and three children who are all willing taste-testers.

For more information on what Felicia’s baking up or to contact her visit or “Like” the Black Buggy Baking Company on Facebook.