pie before leaving


I know that it is pie season in North America right now. The season starts with summer's freshest fruit and then peaks as the apples ripen and the leaves part from the trees. Autumn's pies are usually baked; whereas, the pie I ate the night before leaving for India was not. It was the end of September and the pie was frozen. It had key limes and whipped cream. It was just the type of pie one wants to eat at a good-bye dinner - its sweetness distracted me from feeling sad about saying farewell. It is impossible to feel sad when eating a slice of this frozen key lime pie. I promise.

It is also just the type of pie one wants to eat in India. There are key limes everywhere. However, I think that it would be a tad difficult for my cutting board, Swiss Army knife and I to pull this one off in my room at the guesthouse. Instead I hope that you'll make it and eat a slice (or three) for me.

This pie is also the reason why I made graham crackers. Store-bought will do just fine. However, if you find yourself with a day off and a few episodes of This American Life to catch up on I assure that making graham crackers is nearly fun as eating them.

Frozen Key Lime Pie

adapted from the Barefoot Contessa

Ingredients

Crust

1 1/2 cups graham crackers crumbs
1/4 cup unrefined sugar
6 tbsp unsalted butter, room temperature

Filling

6 egg yolks, room temperature
1/4 cup unrefined sugar
1 (14 ounce) can sweetened condensed milk
4 tbsp grated key lime zest
3/4 cup freshly squeezed key lime juice (about 20 key limes)


Decoration

1 cup whipping cream
1/4 cup sugar
a pinch of ground vanilla
lime wedges, thinly sliced

Preheat the oven to 350F/180C.

Combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into a pie plate making sure that is the same thickness on the sides and on the bottom. Bake until firm and golden, about 10 minutes. Remove from oven and let cool completely.

While the crust is cooling, beat the egg yolks and sugar with an electric mixture on high speed. Beat for about 5 minutes or until very thick. This step is very important. Once the mixture is thick, add the condensed milk, lime zest and lime juice. Mix on medium speed. Pour the mixture into the pie shell. Wrap well with plastic wrap (at least two layers) and then place in the freezer while you make the decoration.

On high speed, whip the whipping cream until soft peaks form. Add the sugar and vanilla and keep whipping until firm. Spoon the whipped cream onto the pie and then decorate with thin slices of key limes. Wrap well and then freeze overnight.

Remove from the freezer about half an hour before serving.

Guten!


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