Home Sweet Home (with Giada's Almond Citrus Olive Oil Cake)

If I've done my math correctly, I sold my home in New Orleans about 2,892 days ago. Since then, and for the better part of a decade, we hopped from place to place. At last count, Omar (our trusty Rottweiler) had lived in 8 places and Otis has had 4 addresses since his birth...and he's only 3 1/2. Nomads, vagabonds, drifters. No, we were renters. Not that there's anything wrong with that. But I longed for a place to call my own, a place where I could plant perennials and actually see them bloom the following year. A place where I could put up shelves, frames and anchor a mirror. I wanted a home.

When my 6-year stint in New Orleans came to an end, I moved back to my parent's home in the Riverdale section of New York City. After two months of sleeping in my childhood bed, my then-boyfriend (now-husband) and I moved to Carroll Street in Park Slope, Brooklyn. The apartment was fine, despite being a bit run down. It was well-lit and spacious by New York standards (just under 600 square feet). But then construction started on the lot next door and it was time to move. No one likes waking up to what feels like a seismic occurrence and our walls began to crack. Omar was also a nervous wreck...or was that me?

Next we rented an apartment in a turn-of-the-century Brownstone. That's where Otis spent his first year of life. We lived in Prospect Heights on a beautiful tree-lined street that was quintessential Brooklyn. But we were outgrowing the space, Omar could no longer take the stairs, and then I found out I was pregnant with Theodore. On the move again.

Our fourth space was a remodeled apartment that was about 625 square feet. Cramped yes, but it felt clean and relatively safe. Then the beeping started. Unfortunately we signed a lease for an apartment directly across from a bread factory that operated around the clock, yes 24-hours. There were beeps and honks from machinery of all sorts, fork-lifts, 18-wheelers, garbage trucks at 2 a.m.-- nothing but noise and pollution. It was a total disaster. And that's what tipped the scales for us: we'd had enough and we moved west...to Colorado.

With Otis, Theo (who was 6 weeks old at the time), and Omar, we rented a lovely, albeit quirky, home in the Highlands section of Denver. Unfortunately for us, after a year of renting, it went on the market and sold within a few days. The home was slated for demolition, so we got a 6 month rental on the edge of Denver's city line. It was a generic townhouse that could have been in anywhere-U.S.A and there was no walkability to speak of, but it served its purpose.

Then it was time to take the plunge; it was time to do some serious house hunting. 

Have you ever read 'The Hunt' in the Real Estate section of The New York Times? It was kind of like that. 

No. 1: A beautiful, old Victorian in Congress Park, a neighborhood we were pretty much set on living in. But after an investigation turned up liens and judgements against the property, we walked. 

No. 2: A bid was submitted on a 1920s stunner in Park Hill, but systemic foundation issues surfaced after our structural engineer did the inspection. We wanted it fixed one way, but the sellers weren't interested. Our inspection objections were rejected, so that house was done. Back to Congress Park. 

No. 3: Our home! We fell in love with an old, historic home built in 1895, the year Grover Cleveland was President. We closed in March...

Writing this post means that we're settled, that we're anchored, that we've bought a home. I have a long-standing tradition of bringing olive oil cakes to house warming parties, and here I am making an olive oil cake for our family...in our very own house. It's been a long, long (long) road.

Happy baking! 

xo
Batya

Giada's Almond Citrus Olive Oil Cake (Adapted slightly from this recipe)
Ingredients
Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder (to compensate for altitude I added 1 3/4 teaspoons)
1/2 teaspoon salt
1 cup sugar
3 large eggs
2 teaspoons orange zest
2 teaspoons lemon zest
1/4 cup whole milk, plus 1 tablespoon for altitude
3/4 cup extra-virgin olive oil
2/3 cup sliced almonds, toasted, finely chopped (original recipe suggests coarsley crumbled)
Powdered sugar, for sifting

Citrus Compote:
2 tablespoons grated orange peel
3/4-1 teaspoon orange blossom water, optional though I'd use it.
3 oranges, segmented
2 pink grapefruits, segmented

Directions
To make the cake: Preheat the oven to 350 degrees F. Lightly oil an 8-inch-diameter cake pan. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar, eggs, and zests in a large bowl until pale and fluffy. Beat in the milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Stir in the almonds. Transfer the batter to the prepared pan. Place cake pan on baking pan to collect any possible spills. Bake until a tester inserted into the center of the cake comes out with moist crumbs attached, about 35 minutes. Transfer to a rack and cool for 15 minutes. Remove cake and place on serving platter, top side up. Sift powdered sugar over the cake.

To make the citrus compote: Stir the orange peel, blossom water, and 2 tablespoons of accumulated juices from the segmented fruit in a small bowl to blend. Arrange the orange and grapefruit segments decoratively in a wide shallow bowl. Pour the blossom water mixture over. Cover and let stand 15 minutes for the flavors to blend.

You can cut the cake into wedges and spoon the citrus compote alongside or place the compote on top and slice.

red rocks in january and a winter citrus salad (beets, grapefruit and watercress)

We absolutely love living in Colorado, but every now and again we get a bout of homesickness. Technology helps us connect with our families back east, but nothing, and I mean nothing, is a substitute for a face-to-face conversation; an in-person visit. When someone buys a ticket, gets on a plane, doesn't mind sleeping on an inflatable mattress for a week and is more than happy to wake up in the morning with your early-rising kids...well, that just says love. 
Aunt Barbara, my mother-in-law's sister, has visited us twice since we moved here. On her most recent trip she came with us to the petting zoo, hiked a trailhead at Red Rocks, and was more than accommodating when we did a little house-hunting. She also washed every dish I own until it sparkled like a diamond. Aunt Barbara did some babysitting too, so my husband and I were able to get a few nights off to celebrate my birthday weekend. We had some great meals at Jonsey's Eat Bar and The Kitchen...and a few drinks too. When we dropped Aunt Barbara off at the airport we asked, "When are you coming back?" And we really meant it. 
Clean sheets and a comfortable bed are one way to make a guest feel welcome. But so is good food. For Aunt Barbara's first night I made Baked Ziti with homemade sauce and this salad (below). It's fresh, clean and seasonal too. This is one to make before winter citrus is no longer at its peak. Here it is...enjoy!
xo

Grapefruit-and-Beet Salad (Adapted slightly from The New York Times)
Originally published with Eat, Memory: The Ideology of Taste by Roy Blount Jr., November 27, 2005
Ingredients
1/2 pound beets (2 or 3), trimmed
3 tablespoons extra virgin olive oil, plus more for beets
Kosher salt
2 large red or pink grapefruit, peeled, white pith removed
1/2 shallot, finely diced
2 1/2 teaspoons fresh lemon juice
1/2 teaspoon Dijon-style mustard
1 bunch watercress, stemmed and trimmed (about 2 cups)
Freshly ground black pepper
Preparation

• Preheat the oven to 350F. Lay the beets on one end of a sheet of aluminum foil, sprinkle with olive oil and season with salt. Fold over the remaining foil and crimp the edges to seal. Place on a baking sheet and bake for 45 minutes to 1 hour, or until fork tender (this step usually takes me about 1 hr. 15 minutes.) Cool and peel, then slice into 1/4-inch-thick half-moons.
• Segment the grapefruit and set aside the membrane. Gently pat the segments dry with a paper towel. Squeeze 1* teaspoon juice from the membrane and reserve.*You can do a little more if you want a more intense grapefruit flavor.
• Combine shallot, reserved grapefruit juice, lemon juice and salt to taste in a bowl. Let sit for 10 minutes. Whisk in mustard, then 3 tablespoons olive oil. Adjust seasoning.
• In a large bowl, add the beets, grapefruit segments and watercress. Season with salt and freshly ground black pepper. (Don't neglect this step. Salt and pepper are key!) Gently fold the dressing into the salad.

...and here are some photos from our hike:

I like seeing how the colors change with the seasons. At one of my favorite hiking spots near Red Rocks there's green brush in the spring, the rocks look redder in the summer (and there are wildflowers too), leaves start falling in the autumn and the grasses are dry and the color of honey-straw in the winter. 
It had been quite some time since we went to Red Rocks, so when Aunt Barbara said she was game to go on a hike, we piled in the car and headed out in the direction of Morrison, Colorado. After Morrison we drove a few more miles before we got to the trailhead where I've taken the boys several times. Otis had his 'hiking bucket' and was ready for rock collecting. Theo was content picking up small twigs. My husband had the day off from work so he was happy to be getting some fresh air. And Aunt Barbara, realizing just how strong the Colorado sun can be, understood why hiking in the middle of January can be a wonderful way to spend an afternoon...

Winter Citrus: Deb's Grapefruit Olive Oil Pound Cake and Ina's Lemon Yogurt Pound Cake (plus trial-and-error baking at altitude)

I'll be honest, I'm glad 2012 is over. Though there were some pretty spectacular moments, there was a good deal of stress and heartache too. Our nuclear family was separated for almost 7 months while my husband flew back-and-forth between Denver and Brooklyn. And my father had a massive heart attack at the end of the summer, just 3 days after visiting us in Colorado. There were emergency flights back home, lots of tears and the fear of what would come next but we survived. There were births, engagements, weddings and promotions so it wasn't all bad, but there were some very tough at times and I'm hoping that it's smooth sailing ahead with the trying times behind us. 

Unfortunately 2012 wanted to have the last laugh. In the final and penultimate day(s) of the year, I got hit with the plague. And it left me feeling pretty crummy. Flu-like symptoms, sinus pressure, a pounding headache, and fever kept me in bed and under the covers. Our friend's New Year celebration was cancelled because they too were under the weather. So we spent a quiet New Year's Eve, watching the ball drop/fireworks on television and thinking about all the (hopefully) good things to come in the year ahead. Then I went back to bed.

I was feeling much better by January, 2nd and I was really back on my feet by the 3rd, thanks in no small part to: 4 bowls of Pho, 3 bowls of matzo ball soup, 2 boxes of Kleenex, 1 box of Sudafed, a handful of Ibuprofen and some nighttime sleep aids. After all that, I was right as rain. Though my New Year's resolutions aren't terribly ambitious or lengthy (send out postcards on a regular basis, write down family recipes, learn to snow shoe, read short stories, blog/internet stuff Monday through Friday-- take the weekends off, be kind, channel the Dalai Lama, etc.), I added one thing to my list now that I am post-plague. Namely, infuse my diet with lots of vitamin C. That brings me to winter citrus and some really great pound cakes...

Most people probably think of summertime and lemonade when they think of citrus. But there are a few varieties that pop with flavor over the winter months, and while they aren't locally grown, they taste great because they are seasonal. Meyer lemons, blood oranges, ruby red grapefruits, satsumas and kumquats come to mind. 

I've been making Ina's Classic Lemon Yogurt Cake with Lemon Glaze for several years, and I usually find myself craving it in the early winter months. There is something about cake ingredients that include lemon, oil and glaze that work for me when it's cold outside. 

I'd thought about substituting grapefruit for lemon, but never actually got around to experimenting. Then I saw Deb Perelman's Grapefruit Olive Oil Pound Cake-- she'd done it! Her version is inspired by Ina's Lemon Cake (see recipe way below) and Martha Stewart's rendition. Melissa Clark also interpreted the now-famous cake, as have some great bloggers that I follow regularly. My point is this cake is making the rounds. 

I made the grapefruit cake for our friends Beth and Philip, who were in town visiting family over the holidays. They dropped by our house for wine and dessert, and since they were coming over a bit later in the evening, I thought a light citrus cake would do the trick.

The cake tasted great, but it looked rather sad. It basically collapsed right down the middle. I've come to learn that pound cakes in particular, can take a beating at altitude. So I posted my issue on the Culinary Content Network FB page. The solutions came pouring in. 

I now know that there is less atmospheric pressure the higher up you go in elevation. Chef Tom wrote, "What typically happens is your baked goods get over leavened, meaning they rise faster than the wheat can hold the bubbles, and it falls. The trick: reduce the amount of baking powder (I live at 5000 ft and reduce it by half), and/or add 3 tbs flour per cake..." Another commenter told me to "add a little water" and Ruth Tobias directed me to this site. 

When I made the cake the second time (but with only half the glaze because I ran out of confectioners' sugar), it came out perfectly! I subtracted 1/4 teaspoon of baking powder, put in an extra tablespoon of flour and I added an extra tablespoon of both yogurt and olive oil. The verdict? It tasted delicious AND it didn't sink. The pound cake had a perfect dome and I was finally getting around those pesky altitude problems. 

I decided to post Deb's recipe as it's written in her cookbook, with my adaptations for altitude (and some changes I made on my second go-around) in parenthesis. 

Hope you enjoy both of these winter citrus cakes. Serve with a side of tea and stay warm.

xo,

-Batya

Grapefruit Olive Oil Pound Cake 

Adapted ever-so-slightly from Smitten Kitchen by Deb Perelman, and inspired by A Good Appetite by Melissa Clark. 

Note: Most of my adaptations were made in order to compensate for problems that can surface when you bake pound cake at high altitude (in my case, Colorado). Increasing liquids and decreasing leavening agents are noted in {parens}.

Yield: 1 loaf

Serves: 6-8 (Deb says 12. Not the case in our house.)

the Cake

Butter for pan

1 1/2 cups all-purpose flour {Altitude: I added 1 extra tablespoon} 

2 tablespoons freshly grated grapefruit zest, from 2 large grapefruits

1/2 cup granulated sugar

1/2 cup raw or turbinado sugar (I use raw sugar in these Belgian Sugar Waffles. You can use granulated if you can't find the raw variety)

1/2 cup olive oil {Altitude: I added 1 extra tablespoon}

2 large eggs at room temperature

1 teaspoon baking powder {Altitude: I reduced the baking powder by 1/4 teaspoon}

1/4 teaspoon baking soda

1/2 teaspoon table salt

2 tablespoons freshly-squeezed grapefruit juice (I used ruby red) 

1/3 cup buttermilk or plain yogurt {I went with Noosa's Plain Yoghurt with Honey. It was wonderful in this recipe. I've also made the cake with buttermilk. Both work well. Add 1 extra tablespoon of buttermilk or yogurt, to compensate for altitude. You could probably also add 1 teaspoon of honey.}

the Syrup

2 tablespoons granulated sugar

1/3 cup freshly-squeezed grapefruit juice

the Glaze

1 cup confectioners' sugar

2 tablespoons freshly-squeezed grapefruit juice

Pinch of salt

Preparations

make the cake: Heat the over to 350 degrees. Butter and flour a 9-by-5-inch loaf pan.

In a large bowl, rub the grapefruit zest into the sugars with your fingertips. This will bruise it and help release as much grapefruit essence as possible. Whisk in the oil until smooth. Add the eggs one at a time, and whisk until combined. Scrape down the bowl.


Combine the flour, baking powder, baking soda, and salt in a second bowl. In a liquid measuring cup, combine 2 tablespoons of  grapefruit juice and buttermilk/or yogurt. Add the flour and buttermilk/or yogurt mixtures, alternating between them, to the oil-and-sugar mixture, beginning and ending with flour.


Spread the batter in the pan, smooth the top, and rap the pan on the counter a few times to ensure there are no air bubbles trapped. Bake for 45 minutes to 1 hour, until a cake tester comes out clean.

make the grapefruit syrup: Combine 2 tablespoons of sugar with 1/3 cup grapefruit juice in a small saucepan and cook over low heat until the sugar dissolves.


When the cake is finished, let it cool for 10 minutes in the pan and then invert it onto a rack set over a tray. Poke holes in the cake with a skewer or toothpick, then spoon or brush the grapefruit syrup over the cake. Let the cake cool completely while it absorbs the syrup.

make the glaze: Combine the confectioners' sugar, grapefruit juice, and pinch of salt in a bowl, whisking until smooth. Pour the glaze over the top of cooled cake, and allow glaze to drizzle decoratively down the sides.

* * *

Lemon Yogurt Cake with Lemon Glaze (Ina Garten, Barefoot Contessa At Home)

Note: Follow the general guidelines for baking at altitude stated above.

Cook Time: 50 min


Yield: 1 loaf


Ingredients

For the cake: 

1 1/2 cups all-purpose flour


2 teaspoons baking powder


1/2 teaspoon kosher salt


1 cup plain whole-milk yogurt


1 1/3 cups sugar, divided


3 extra-large eggs


2 heaping teaspoons grated lemon zest (2 lemons)


1/2 teaspoon pure vanilla extract


1/2 cup vegetable oil


1/3 cup freshly squeezed lemon juice


For the glaze:


1 cup confectioners' sugar


2 tablespoons freshly squeezed lemon juice

Directions

•   Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

•   Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

•   Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

•   When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Lunch Is Served: Senegalese Saladu Awooka ak Mango (Avocado-Mango Salad)

Generally speaking, I'm not someone who typically eats a salad for lunch. But yesterday I found myself craving a salad-- not lettuce or spinach based-- something with a little bit more heft. I saw this recipe for Saladu Awooka ak Mango in Saveur Magazine and since it's packed with avocados, I was pretty sure it would leave me feeling sated. 

The verdict on lunch? It was absolutely delicious and bursting with flavor. The Senegalese like eating this refreshing salad because it's a nice break from their traditional stews which tend to be much heavier. I thought it was the perfect lunch. It was just over 80 degrees in Denver yesterday, so light(er) was the way to go.

Making this salad reminded me that I really want to delve into West African cooking, though I think that this particular dish seems rather Caribbean too. And while I'm going the West African route, maybe I should try to cook my way through the whole continent! There's a ton of diversity in African cooking (from ingredients, spices, styles, influences, etc.), and that means that there are lots of options. I know that most people don't typically think of vegetarian fare when they think of Africa, but there are some really great national dishes that don't use meat. Well, okay, unless you are Masai (Maasai). They eat cow and...that's pretty much it. 

I travelled to Kenya and Tanzania a few years back, and actually had amazing vegetarian food-- thanks in large part to the sub-continental Indian community's influence on East African cuisine (many Indians were recruited to work on the British railway that connected points in Uganda to the Indian Ocean at Mombasa.)

Of course North African cooking (Moroccan, Algerian, Tunisian and Egyptian) has some great options for vegetarians such as tagines, couscous and legume dishes. And there's Ethiopian food, one of my favorites...but I don't think I'm confident enough to start with that just yet.

So there you have it. My first West African post. I hope to explore more Senegalese dishes in the future. 

Happy eating!

Saladu Awooka ak Mango (Avocado-Mango Salad), Courtesy of Saveur Magazine, A Feast for All

Serves 4–6

INGREDIENTS

½ cup finely chopped parsley

¼ cup peanut or canola oil (I used peanut)

¼ cup fresh lime juice

2 tbsp. fresh orange juice

1 jalapeño, stemmed, seeded, and minced

Kosher salt and freshly ground black pepper, to taste

2 ripe mangoes, peeled, pitted, and cut into 1/4" cubes (I went with 1/2 inch)

2 ripe avocados, pitted, peeled, and cut into 1″ chunks

1 small navel orange, peeled and cut into segments (I only had half an orange left, so I used it)

2 tsp. unsweetened shredded coconut (optional)

INSTRUCTIONS

1. Whisk together 6 tbsp. parsley, oil, both citrus juices, jalapeño, and salt and pepper in a large bowl. Add mangoes and avocados, and toss gently to combine; cover with plastic wrap, and refrigerate to meld flavors, about 1 hour. (I didn't chill it for an hour, and still thought that the avocado and mango soaked up the flavor.)

2. To serve, transfer avocado salad to a serving bowl; halve orange segments crosswise, and lay over salad. Sprinkle with remaining parsley, and coconut if using. Serve chilled.

I Do "Belize" I'd Like A Slice of Key Lime Pie (Steve's Authentic Key Lime Pie)

The other day I found myself trying to organize some of my digital photos. There are thousands...and thousands...and thousands. I've got happy clicking fingers thanks to my digital SLR. Anyway, I stumbled upon our pictures from Belize, which is where we went on our "babymoon" exactly three years ago this week. Crazy! 

I was three months pregnant with our first son and we wanted to take a vacation that could give us some adventure and some relaxation. I didn't have any place particular in mind, though I was thinking someplace tropical would be nice. We had many adventurous travels under our belt by that time-- there were journeys through (parts of) the Middle East, a two-week safari in Africa, three-weeks in Southeast Asia, a boating adventure in the Galapagos Islands, trips to Guatemala, Costa Rica, Mexico, Scandinavia, Chile, Peru, caber-tossing at the Highland Clans Games in Scotland, a honeymoon in Hawaii...and so on. So, where to go? The decision was made for us when an amazing deal popped up on slickdeals.net. Round trip airfare from New York to Belize for $132...um, did I mention that was round trip? The tickets were booked. Immediately. 

We went to Belize with our two close friends Ori and Jenn and we had a fabulous time. There was a visit to the Mayan ruins at Xunantunich, where the vistas were breathtaking and the temples dated from 700 AD. There was some "caving" too-- that was a first for me. We ventured into the interior part of the country and slept in jungle huts at the Black Rock Lodge. We canoed down the Macal river and yes, yours truly capsized...twice, despite the fact that I proclaimed myself to be "an expert canoer" and declined instruction prior to our departure. (They didn't mention the strong currents.) Matt and I took two days to visit the Caribbean part of the coast, and then we all reconvened in Ambergris Caye. We never made it to the Great Blue Hole (must go back), but we did some amazing snorkeling in the Belize Barrier Reef - the second largest reef in the world. And we ate. 

The food was fresh, seasonal and had a local flare. There were Caribbean (ceviches) and Meso-American (empanadas) influences, a whole lot of hot sauce, refreshing smoothies and the world's best key lime pie I ever ate in my life. Believe me when I tell you I've eaten many-a-key-lime pie. It was also one of my daily cravings during my first pregnancy. 

Now I know what you're thinking. Key Lime Pie was inventing in the Florida Keys, and not in Belize. Well, that may be true, but the cayes of Belize have excellent Key Lime Pie. It is a very tropical dessert and all the varieties I ate while on the islands were delicious. 

A day after going through our travel photos, I found myself at our local Sunflower Market. Key limes were in stock and on sale. It got me thinking. It was time to make my own Key Lime Pie. I found the recipe for Steve's Authentic Key Lime Pie (this is what I ate non-stop when I was pregnant with No. 2) and adapted it slightly. I added a splash more key lime juice, topped the pie with the zest from 1 whole lime, and I baked the pie for 8 minutes at 325 degrees. I think the more "authentic" pies just chill in the fridge once the filling is added without baking it in the oven. But the thought of giving my son salmonella (from the raw egg) had me thinking twice. It's possible that the acidity of the lime juice kills anything that could make you sick, but I decided to use my oven and avoid taking that chance.  

So decide for yourself whether you want to bake or not. Either way this is a great recipe that does right by the classic. Enjoy.  

And now for a little Key Lime Pie. This recipe is adapted from Steve's Authentic Key Lime Pie in Red Hook, Brooklyn. 

Key Lime Pie (Adapted from Steve's Authentic Key Lime Pie) 

Ingredients
Crust:
8 ounces graham crackers, crushed (a little more than 1/2 of a typical box)
4 tablespoons of butter, melted
Filling:
1 cup canned sweetened condensed milk, chilled
4 egg yolks, cold
1/2 cup key lime juice, cold (I added an additional tablespoon because I like it very tart)
Whipped cream, for garnish 

Grated zest of 1 Key lime
Directions
Preheat oven to 325 degrees F.
To make the crust, combine the ingredients in a bowl and mix well for 2 minutes. Mold the mixture into a greased, 10-inch pie shell and bake for 8 minutes or until golden brown. Remove the crust from the oven and allow to cool.
To make the filling, combine the milk and the egg yolks and mix well. Slowly add the key lime juice and mix just until incorporated. Do not overmix. Pour the mix into the pre-baked pie shell. Put it in the oven (still at 325 degrees F) for 8 minutes. Remove from the oven, let it cool. Top pie with Key lime zest. Refrigerate until set.
To serve, slice the pie and serve with whipped cream or serve plain.