Posts tagged ‘pie’

April 20, 2011

key lime pie take II

It hasn’t been too long since I made my last Key Lime Pie, but I just made another one today.

I’m kind of a perfectionist when it comes to cooking/baking…and gahh who am I kidding, all aspects of my life. The last Key Lime Pie wasn’t perfect in my eyes. The filling was too sour. And also, the recipe I came up with ended up making too much filling – too much that it all didn’t fit in the pie pan. NO. no. NO.

So even though there really is NO reason whatsoever to make two Key Lime Pies in less than a week, I did for the sake of finding my favorite Key Lime Pie recipe.

I mean, who KNOWS when I may need to make a Key Lime Pie. I’d rather be prepared and make a recipe in confidence knowing that it will be delicious, than crossing my fingers that it will come out okay. OK, I’ve never in my 25 years of living ever had a time when I was “required” to make a Key Lime Pie, but whatever, I like to be prepared!

And I would’ve made a third pie before the week really ended had today’s recipe “failed” again.

But it didn’t.

Thankfully.



This recipe requires a lot less lime juice than the last recipe did. Don’t worry, it’s still nice and tart – just not overly so!



And again, I used my garlic presser. Let me tell you, it is a WHOLE lot easier to squeeze out 1/3 cup of lime juice than 1 whole cup of lime juice. Just another plus to this recipe! :)



As you can see, the filling didn’t go all the way to the top of the pie pan – which I wanted!



I didn’t want the filling to go all the way to the top because I had big plans for this bad pie. Big plans including heavy whipping cream…and a little sugar…

There is nothing like homemade whipped cream. I don’t know why I don’t make it more often – it’s SO easy! But I will say that Reddiwhip is pretty delicious too and definitely something to have on hand for quick convenience.

Strawberries + Homemade whipped cream = A bite of heaven

There’s a mathematical equation I never learned in school but have found useful in life.

Yummy.



But the real purpose for this homemade whipped cream was for the Key Lime Pie of course. So in honor of it, I added in a dash of Key Lime zest to the homemade whipped cream.



And topped the beautiful cloudy mix onto the pie.



And then decorated it with thinly sliced Key Limes.

Not OVERLY tart, and not OVERLY sweet either. Just perfect.

Make this for yourself too! Of course, regular limes could be used in place of Key Limes and if you like things on the tart side, you can add a couple more tablespoons of lime juice.




Key Lime Pie
Makes:
1 Pie



Ingredients:

1 9 inch Graham Cracker crust (store bought or make your own)

4 egg yolks

1/3 cup Key Lime juice (+2 T if you like things more tart)

1 can condensed milk

1 tsp vanilla extract



for the Key Lime whipped cream:

1 cup heavy whipping cream

2 T sugar (more if you want it sweeter, less if you want it less sweet)

1 T vanilla bean paste

1-2 tsp Key Lime zest



Directions

Preheat the oven to 350F.

Whisk egg yolks in a large bowl. Whisk in Key Lime juice, condensed milk, and vanilla extract until smooth. Set aside and let the mixture thicken for 15-20 minutes.

Pour mixture into the Graham Cracker crust. Stick into the oven for about 15 minutes or until the mixture is set and not super jiggly.

Cool completely in the fridge.

Meanwhile, make the whipped topping by combining the heavy whipping cream, sugar, vanilla bean paste and Key Lime zest in a bowl. With a hand mixer or stand mixer, whip on high until soft peaks form.

When the pie has completely cooled, cover the top with the Key Lime whipped cream and decorate with thinly sliced Key Limes.



Key Limes. They’re a good thing.

April 18, 2011

a key lime craving

About a week ago, I was watching Food Network and Bobby Flay’s Throwdown was on. The dish for the particular episode was Key Lime Pie. I’ve never had Key Lime Pie nor really ever wanted to have Key Lime Pie, but by the end of the episode, I was craving a Key Lime Pie like nothing I had craved before.



For this reason, I was super excited to find Key Limes for only 98 cents/bunch at Fresh & Easy the other day. This find put me over the edge to make my craving a reality.

I bought 2 bunches of Key Limes just because I wasn’t sure how juicy they would be and didn’t want to run short on juice and have to run to the store in the middle of making my pie. What can I say, I like to be prepared!

These limes, however, ended up being quite juicy! Especially when squeezed with a garlic presser.

I’m convinced that a garlic presser should be renamed to a Key Lime presser. I was a little sad because after buying this garlic presser, I found I never used it. I think one of the most satisfying culinary tasks is crushing garlic with a knife. I LOVE doing that! And thus, I find I never pull out my garlic presser when I use garlic.

But this garlic presser produced so much more juice out of each Key Lime than my weak hand ever could.



Since I’ve never even had Key Lime Pie before, I wasn’t even sure exactly how it should taste. But I went online and researched recipe after recipe and I found that the filling basically amounted to these simple ingredients:

Egg Yolks, Condensed Milk, Key Lime Juice



And ermm…I decided to go the easy route with the crust this time around. Hey, it was only 99 cents! Can’t beat that. :) Once I actually buy a pie pan, I will┬ámake my own crust though – hold me to it!



So, pretty simple, eh? But I also found that though the ingredients are pretty standard, the proportions of each ingredient varied slightly recipe from recipe. In the end, I ended up using these proportions (which I will change slightly next time I make a Key Lime Pie, which will be very soon!):

-4 egg yolks

-2 cans of condensed milk

-1 cup of fresh Key Lime juice



It produced a beautiful pie.

This was the pie, prebaking.



Once I took the pie out of the oven, I stuck it into the fridge to cool and then decorated it simply with a little Reddiwhip and Key Lime slices.

This, was delicious, BUT it was a little too sour – even for us sour-lovers! I had to douse my whole slice of pie in a lot more Reddiwhip, which made it REALLY delicious, but I’d like to enjoy it without having to do that next time.

So next time, I’ll reduce the Key Lime juice from 1 cup to about 1/2 a cup, reduce the condensed milk from 2 cans to 1 can, and make a couple more changes. This new Key Lime Pie will happen soon, so stay tuned!

Though I won’t be making this exact Key Lime Pie recipe again, I’ll post it anyway (not in the Recipes tab though, since it’s not something I’d make again). You may like it if you like your Key Lime Pie really sour!



Key Lime Pie

Makes: 1 Pie



Ingredients:

1 9 inch Graham Cracker crust (store bought or make your own)

4 egg yolks

1 cup Key Lime juice

2 cans condensed milk

1 tsp vanilla extract

Whipped cream



Directions

Preheat the oven to 375F.

Whisk egg yolks in a large bowl. Whisk in Key Lime juice, condensed milk, and vanilla extract until smooth and well mixed.

Pour mixture into the Graham Cracker crust. Stick into the oven for about 20 minutes or until the mixture is set and not super jiggly.

Cool completely in the fridge and then top it whipped topping.