Pie is a favorite around here. Over the holidays Micayla made few Key Lime Pies. They were pretty darn good if I do say so myself. She typed up the recipe here for you (from a cookbook called Pie by Ken Haedrich):GRAHAM CRACKER CRUMB CRUST:
1 3/4 cups of graham cracker crust ( I put the graham crackers in a small zip lock bag and whack it with a spoon)
2 tablespoons firmly packed light brown sugar
1/2 teaspoon ground cinnamon
Big pinch of salt
6 tablespoons (3/4 stick) unsalted butter, melted
1. Preheat the oven to 350. Lightly butter your choice of pie pan and set aside.
2. Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl.
Mix briefly with your fingers. Add the butter and incorporate well, mixing first with a fork, then with your hands, rubbing thoroughly to form evenly dampened crumbs.
3. Spread the crumbs evenly and loosely in the pan, pressing them into the bottom and up the side. Refrigerate for 5 to 10 minutes.
4. Place on the center oven rack and back for 7 minutes let it cool on a wire rack before filling.
KEYLIME PIE FILLING:
3 large egg yolks, at room temperature
Grated zest of 2 limes
one 14 oz. can of sweetened condensed milk (t.j.'s has organic kind)
2/3 Cup of lime juice (preferably Key Lime - t.j.'s often has bags of these:)
Topping:
1 cup cold heavy or whipping cream
In a medium-size bowl, beat the egg yolks and lime zest together with an electric mixer on high speed until somewhat fluffy and well aerated, about 5 minutes. (set the timer; that's a lot of beating, and you might be tempted to cut it short.)
Gradually add the condensed milk and continue to beat until the last of the condensed milk has been added and the mixture is rather thick and fluffy (about 4 mins.). Slowly add the lime juice mixing on low speed until evenly blended. Pour the filling into the chilled pie shell.
Place in oven on center rack and bake just until the filling appears set - about 10 minutes.
Transfer pie to wire rack and let cool completely. Then refrigerate until very cold - at least 2 hours.
When you are ready to serve the pie - beat the cream with the mixer until it holds soft peaks. Add a little confectioners' sugar if you want.
1 3/4 cups of graham cracker crust ( I put the graham crackers in a small zip lock bag and whack it with a spoon)
2 tablespoons firmly packed light brown sugar
1/2 teaspoon ground cinnamon
Big pinch of salt
6 tablespoons (3/4 stick) unsalted butter, melted
1. Preheat the oven to 350. Lightly butter your choice of pie pan and set aside.
2. Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a large bowl.
Mix briefly with your fingers. Add the butter and incorporate well, mixing first with a fork, then with your hands, rubbing thoroughly to form evenly dampened crumbs.
3. Spread the crumbs evenly and loosely in the pan, pressing them into the bottom and up the side. Refrigerate for 5 to 10 minutes.
4. Place on the center oven rack and back for 7 minutes let it cool on a wire rack before filling.
KEYLIME PIE FILLING:
3 large egg yolks, at room temperature
Grated zest of 2 limes
one 14 oz. can of sweetened condensed milk (t.j.'s has organic kind)
2/3 Cup of lime juice (preferably Key Lime - t.j.'s often has bags of these:)
Topping:
1 cup cold heavy or whipping cream
In a medium-size bowl, beat the egg yolks and lime zest together with an electric mixer on high speed until somewhat fluffy and well aerated, about 5 minutes. (set the timer; that's a lot of beating, and you might be tempted to cut it short.)
Gradually add the condensed milk and continue to beat until the last of the condensed milk has been added and the mixture is rather thick and fluffy (about 4 mins.). Slowly add the lime juice mixing on low speed until evenly blended. Pour the filling into the chilled pie shell.
Place in oven on center rack and bake just until the filling appears set - about 10 minutes.
Transfer pie to wire rack and let cool completely. Then refrigerate until very cold - at least 2 hours.
When you are ready to serve the pie - beat the cream with the mixer until it holds soft peaks. Add a little confectioners' sugar if you want.
If you'd like a yummy piece of key lime pie, but you're not inspired to make it, try Finbar's
More recently Allie made a Peanut Butter Pie from Recipes from the Heart by Tonya Beaudet (from "The Spot" http://www.worldfamousspot.com in Hermosa Beach).
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Crumb Crust2 Cups flour (whole wheat if possible)
3/4 tsp. baking powder
1/2 tsp. salt
1/3 Cup soy (or grapeseed oil)
1 tsp. cinnamon
1/4 Cup honey
1/2 Cup finely chopped walnuts
Combine dry ingredients, then gradually add oil and honey and mix well. Press mixture into well oiled pie pan.
Peanut Butter Pie Filling
1/4 Cup Water
3/4 Cup Honey
2 tsp. vanilla
1 pkg. (16 oz.) tofu, rinsed and drained
3/4 Cup Peanut Butter (preferrably chunky)
Place all ingredients in a blender in the order listed. Blend well stopping occasionally to scrape down the sides - blend until smooth. Poor into unbaked crumb crust and bake for 25mins. @ 350'. Allow to cool and refrigerate before serving. Yum!
1 comment:
Those pies sound delicious. Thanks for sharing the recipes. I think we will try them out very soon!
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