Key Lime Pie - anytime is a good time for a classic · Saturday August 8, 2026 by colin newell
Back in the 1980’s, Victoria B.C. had a restaurant called “The Herald Street Cafe…”
For many people, it opened the door to a level of cuisine exploration for locals that simply did not exist before.
Victoria residents were more likely to dine at Denny’s, White Spot and a handful of small mom & pop diners that plated hamburgers on the flat top with fries.
Things changed in the 80’s with the likes of Pagliacci’s, Goodies on Broad Street, The South Side Diner (however short lived…) and, heck, even John’s Place.
The Herald Street Cafe introduced us to hip dining, dishes like pasta vongole (pasta with clams…) and desserts like Shaker Lemon Pie… and while they never served Key Lime Pie, to the best of my knowledge, it would have fit in.
For whatever reason, I have been dreaming of Key Lime pie for months and I found Chef Brian Lagerstrom’s interpretation of this classic.
I have modified a few of the ingredients more suited to Canadian or European taste buds.
Sure, you could go to his website and check out his recipe – but like anything remotely like stuff you’d see on Pinterest, there are crap loads of ads that you have to sift through — and there are few things that offend me more: a gauntlet of ads you have to run through to see the flipping recipe! Yea, I’m talking to you internet! My food blog features no ads, no shills, no product placement and no BS! Enjoy your visit.
Let’s get into it! The pie is actually 3 things in one: A pie crust (suitable for a myriad of adaptation…) – the custard filling (again, adaptations are only limited by your imagination… and a whipped topping.
GRAHAM CRACKER CRUST
230g (2½ cups) graham crackers
25 g (3 tbsp) nonfat milk powder
30 g (2½ tbsp) sugar
4 g (¾ tsp) salt
65 g (4½ tbsp) butter, unsalted
65 g (4½ tbsp) heavy cream
Supplies – 9.5” Glass pie pan, neutral oil spray for pie pan.
Step 1 – preheat oven to 375 degrees (F)
Step 2 – gently melt the 65g of butter in a small pan – you do not want to boil or simmer the butter – just warm until liquid. Set aside to cool.
Step 3 – pulse/blitz the graham crackers, milk powder, salt and sugar in a food processor until they are the consistency of coarse sand – you are not looking for powder and you don’t want lumpy consistency either. Depending on your food processor, this could take 30s to a minute and a 1/2. Results vary depending on the gear you are using.
Step 4 – add the butter and cream to your food processor. Pulse for 15 to 40 seconds (results vary) – you want something that holds together when pressed (kind of like medium dry (or medium moist) cookie dough. [Consult the attached video for a better idea…]
Step 5 – prepare your crust in a 9.5” glass pie pan – this blog entry does not seek to identify the best method for making a graham wafer crust – consult the attached video for a very good view and approach to making a graham wafer crust. This was my first attempt at making a hybrid graham wafer crust and I was delighted with the results — and I am not a chef!
Step 6 – bake the crust for 12 minutes in a 375 degree oven – you are looking for a golden brown finish for the entire crust. Set aside to cool for 10 – 15 minutes.
Step 7 – Reset oven to 325 degrees (F)
KEY LIME CUSTARD FILLING
7 egg yolks
75 g (⅓ cup) sour cream, full fat
396 g / 14 oz can sweetened condensed milk
120 g (½ cup) key lime juice, Nellie & Joes
2 g (¼ tsp) salt
Supplies – a medium sized bowl – steel or glass –
Step 1 – whisk all the wet ingredients in a bowl until smooth and well combined. Let the mixture rest in the bowl for 15 to 20 minutes (while the crust cools a bit is a good amount of time!)
Step 2 – Pour the custard into the pan on top of the graham wafer crust (as if there was any other way…)
Step 3 – You can “rest” the custard in the pan for a minute or two – or jiggle it gently to dislodge any bubbles, but bubbles are unlikely.
Step 4 – Bake for 17 to 20 minutes. Remove from oven. The edges, in to around the center 2-3 inches should have set like jello – and there can be a bit of a jiggle on the outer edges. Note: The pie will continue to set while it cools and chills but do try and get the outer realm to “appear” set. It is better to put it back into the oven for another few minutes and recheck the pie. It is actually challenging to “over-bake” a key lime pie. Use your best judgement and the accompanying video.
Step 5 – Critical! Chilling is extremely important with this pie! While you could refrigerate it for 2-4 hours and serve, it is significantly better if the pie is covered with stretch wrap and chilled overnight in the fridge. If there was one key element in the key lime pie, this is it. Chilling is imperative!
WHIPPED CREAM TOPPING
250 g (1 cup) heavy cream, cold
50 g (½ cup) powdered sugar
5 g (¾ tsp) vanilla extract
pinch of salt
Extras: lime zest, for topping
Step 1 – prepare your whipping cream – I use a KitchenAid mixer but you could do this by hand, with a hand mixer or a whisk (which would be hardcore!) We tend to shoot for “stiff peaks” and that is a pretty subjective term.
Brian’s recipe calls for 1/2 cup of powdered sugar. That is way too much for my Canadian taste buds – I’d start at around 1/4 cup of powdered sugar (which you add after you get your desired peaks…) and don’t forget your vanilla.
Step 2 – chill the topping overnight! (yes, you can sub in cool whip or tinned-compressed whip topping. You do you – there is no right answer.
Comments, Serving and Supply notes…
You can get the juice direct from Nellie & Joes – via Amazon in Canada or Walmart in the USA. The crust, once mastered, can be the base for any cheesecake or custard based pie – you’re only limited by your imagination. The whipped topping is total open to your interpretation and preferences. Go crazy.
Colin Newell in a resident of Victoria B.C. Canada and has been running this “ad-free” blog since 2007. If you enjoy these entries and recipes, please keep the love flowing with a comment or an e-mail… which I will respond to instantly!
Please leave some feedback - it strokes my ego!
2025-The year in review · Monday December 29, 2025 by colin newell
Hey, hey! 2025 is almost done – and what do we have to show for it?
A.I. has taken over most aspects of our lives (apart from this one which is still occasionally tapped out by a human…)
Travel has become as unromantic as possible – hence I rarely travel much beyond the family room…
And flying? Well, I fly my Canadian flag with pride when the wind is gusting under 125 km/hr.
Truthfully, the last year or so I have been in Hamilton, Ontario and Calgary, Alberta.
Photo above: Coffee. Yes, it is still a thing for me!
2025 was a great year for in home cooking and broadening our culinary chops without broadening our waists.
2025 marks almost 2 years retired after 35 years + working at the local University in I.T. and tech – hardware and software support.
That old adage: “I don’t know where I found the time to work before has never been more true. I really believe that this is the most meaningful time of my life and I am happier than when I was carefree and 11 years old. Seriously.
Stuff – I do committee work with the municipality of Saanich… a couple of things… keeping me engaged… on the edge… sharp… where I gotta be…
After 16 or 17 years raising funds for Movember, I have moved onto a much more local project: The Island Prostate Cancer resource center. A great cause for men facing cancer and their families that find value in this great resource.
Music: I have been playing guitar and piano since the 1970’s – my debut album was in 2008 and that is increasingly feeling like a long time ago! Now I play around 1 hour a day – I collaborate with a few other players to make some noise with. Am I thinking long term? No, not at all.
Radio stuff: I am still doing ham radio as well as technical projects that revolve around “amateur” radio – like project building and supporting our radio community locally, regionally and internationally…
Coffee – As one of the (maybe former) authorities on the subject of cafe culture, home and office coffee and espresso based goodness… I am still picking away at my coffee project that started in 1994 — now known as CoffeeCrew.comCheck in…
Is there anyone out there? I genuinely do not hear much from anyone via this blog. It is entirely possible that I am talking to a brick wall… or a dry wall… or a wailing wall. You can send us a shout over here – anyone locally that sends me a shout, I will buy a coffee and treat – and we can talk about whatever comes up.
Colin Newell is a Victoria resident and has been writing about the subject of coffee and pop culture since the beginning of internet time…
Two tunes by Saanich vocal superstar Jeff Albert…
Avocado Brownies - or why does Pinterest suck so badly · Saturday November 29, 2025 by colin newell
Found this Pinterest recipe on the “Recipes by Honey…” Website…
which appears to be more of a front for 1000 pop-up ads before you get to the actual recipe.
Why Pinterest, why!?
My blog – coffee.bc.ca – has no popups, no shills, no tension, frustration or BS —
much like the “blog” that I nicked from “Honey…”
The brownies are currently in the oven for the first time…
We will see if this was worth the effort and frustration of wading through yet another Pinterest recipe.
For the Brownie Batter
2 medium Ripe Avocados – Ensure they are fully ripe for a creamy texture.
1 cup Granulated Sugar – consider substituting with honey or maple syrup.
1/2 cup Cocoa Powder – consider unsweetened for richer flavour.
1 teaspoon Pure Vanilla Extract.
1/2 cup All-Purpose Flour Can – you substitute with gluten-free options.
1 teaspoon Baking Powder
1/4 teaspoon Salt – It balances sweetness.
Optional Add-Ins
1/2 cup Nuts or Chocolate Chips can be added for crunch and indulgence.
1/4 cup Peanut Butter Swirl in before baking for added flavor.
Step by step guide to preparation
Grab your KitchenAid or mixmaster (you could also use a Vitamix — but set aside more clean up time!)
The Wet Mix
In the mixmaster (or blender) Mash avocados until they are creamy with no lumps (and of course – it goes without saying… you cut open the avocado, removing the skin and the seed… the skin and the seed goes into the compost!)
In this instance, I added 1/2 cup granulated sugar and 1/2 cup Maple Syrup for that Canadian touch!
Add in 1/2 cup fine unsweetened cocoa powder.
Drizzle in 1/2 teaspoon (or more) vanilla extract (I also contemplated adding 1/2 ounce of white rum but one must keep in mind that when adding alcohol, it can impact on how the brownies set!)
The Dry Mix
Add a teaspoon of magic baking powder to 1/2 cup standard white flour (I used bread flour without issue.)
Add the flour and leavening mix slowly to the “wet” mix… Do not over mix please…
Add ons
I added a tablespoon or two of creamy peanut butter at the very end of mixing (for something of a swirl effect…) Let’s see how that works out.
I used an 8” x 8” purpose made brownie pan – lined with parchment paper and sprayed with Pam - cooking spray.
Move your batter from its mixing vessel into the baking tray and level out the brownie mix – try and get as even a layer as possible. With this batch size the batter will be about 1/2” thick or so on the bottom of the tray.
Bake at 350 degrees (F) for 25-35 minutes… or when a toothpick goes in and comes out clean!
Important Rule says – Let the brownies cool for an hour before you attempt to cut them.
Taste test These are crazy creamy and awesome! I could have added another bit of nut butter up to maybe 1/4 cup AND some finely ground or coarsely chopped nuts – despite my frustration with the Pinterest mega-ad BS, this recipe is a win! Thank you “Honey…”
This blog entry is dedicated to our longest long suffering reader-fan of the CoffeeCrew blog... with me for almost 20 years if not more! Hey Oh Jeanie Marie!
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Singing with the trees quick book review · Sunday June 29, 2025 by colin newell
In his debut novella, artist and singer songwriter Rob Fillo invites us on a journey of self discovery, enlightenment and wisdom born of pain.
From the urban malaise of Richmond, British Columbia and the rising spectre of COVID globally, Rob has decided to flee the capitalist establishment and degradation of civilization, casting off the yokes of modernity and boiling down his belongings into the cramped comforts of his 2004 Nissan Sentra.
I took a deep breath and realized that I packed my 2004 Sentra to the gills with nearly everything I owned. I think part of me never wanted to come back to my condo…
In the summer of 2020, Rob Fillo, then 38 years old decided it was time to find out what he was made of – what measure of human man he was — and by what measure he would measure himself. This was, after all, the recesses of Vancouver Island, in all its pitiless and unforgiving and often impenetrable wilderness; from dense black forest, alpine mountains high to plunging rock crevices to a restless Pacific Ocean. And guarding these confines, cougars and marmots and bears (Oh my!)
I imagined I would have to fight a bear — or something — to earn my stripes. I awaited this challenge on my last night, alone in the misty darkness…
Equipped with a keen sense of empathy and the ability to, above and beyond all other things, listen, Rob was quickly initiated into the back-World of Island bush camping and co-existing with his co-escapees. His preternatural skills with the acoustic guitar and West Coast song writing won him quick accolades with groups small and large — quickly leading to headlining small town pub and bistro gigs.
There I was, under the stars, fire blazing, and this goddess of the forest decided to materialize and come sit with me.
At a reasonably lean 80 pages, Rob fills us with wonder within the realm of our surroundings, encouraging us to question our motives in the material World. After two easy breezy reads (yes, you can read this cover to cover in one 1.5 hour ferry ride between Island and mainland…) I felt like I had a brace of important questions for myself (and others) and wanted more. Here is hoping for another chapter in Rob’s life! The life and music of Rob Fillo can be found at his website RobFillo.com – and his books in many respectable bricks and mortar book shops as well as Amazon online.
Colin Newell is a Victoria resident and former authority on the subject of coffee, food and beverage culture… who likes to read and review great books…
