Key Lime Pie
This creamy dreamy pie is a favorite in our family. We always look forward to Aunt SheShe treating us to this delightful and refreshing goodness. The tartness from the key limes and the sweetness of the crust makes a perfect combination. It just might become a family favorite for you too!
Makes one 9-inch pie serving 6 to 8
1 ½ cups graham cracker crumbs
3 tablespoons sugar
¼ teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, melted
1 14-ounce can sweetened condensed milk
2/3 cup fresh squeezed Key juice or regular lime juice. (If using bottled, look for Nellie & Joe’s brand—(Ralph’s carries it.)
3 large egg yolks
1 ½ teaspoons grated lime zest (about 2 limes)
2 tablespoons sugar
¼ teaspoon salt
1 cup chilled whipping cream (in a small carton from Trader Joe’s)
2 tablespoons powdered sugar
1 teaspoon vanilla extract
2 Key limes for garnish, sliced thinly (optional)
For crust: Preheat oven to 350. Mix graham cracker crumbs, sugar and salt in medium bowl to blend. Add melted butter and stir to coat well. Press crust into 9-inch glass pie dish. Bake 5 to 8 minutes until crust is set and golden brown. Cool.
For filling: In stand mixer fitted with wire whisk or using a hand-held mixer, beat egg yolks and lime zest for 5 minutes until very fluffy. Add sugar, salt, and condensed milk and beat for 3 or 4 minutes more. Lower mixer speed and gradually add lime juice and beat just until combined. Pour mixture into cooled crust. Bake 10-15 minutes (varies by oven), or until filling is set in center. Refrigerate uncovered until cold, then cover and chill at least 6 hours or overnight.
For topping: Using electric mixer, beat all ingredients in large bowl until soft peaks form. Spread over pie and garnish with Key lime slices, if desired. (Can be refrigerated several hours ahead, or even overnight.)
Creds to Cynthia Worth who originally adapted the recipe from Bon Appetit 1/07 and Food Network and shared with Aunt SheShe (aka Sheila Downs).
Silk Pie Parfait Shots
This light and chocolatey treat is great for dinner parties. It has just 8 ingredients and takes just 5 steps. This can be made up to a day ahead which makes party planning easy.
- 1 1/4 cups Honey Maid graham cracker crumbs
- 1/4 cup sugar
- 5 T butter, melted
- MIX all ingredients until well blended.
- PRESS a heaping spoon full of crust mixture into 12 small liquor or dessert glasses.
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 2 large egg yolks
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
- WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.
- POUR or spoon into the glasses on top of the crust; refrigerate 3 hours or until firm.
- Whipped cream
- 1/4 cup chopped nuts
- TOP with whipped cream and sprinkle with nuts just before serving.
Gingerbread Hula Dancers
My daughter Dani decorates these whimsical cookies around the holidays and they always make me smile. The dough is easy to make thanks to Trader Joe’s. We make the dough with their Gingerbread Cake and Baking Mix. Here is the easy recipe…
1 box Trader Joe’s Gingerbread Cake and Baking Mix
1 stick melted butter (1/2 cup)
1 large egg
1/3 cup canola oil
3/4 cup water
3 egg whites
1 box powdered sugar (1 lb.)
1 tsp. cream of tarter
Preheat the oven to 375degrees. Combine the mix, butter, egg in a medium sized bowl. Form into a ball and refrigerate for 1 hour. Roll out the dough on a floured board about 1/8 inch thick Cut into desired shapes.
at 375 degrees for 6-8 minutes. Cool 2-3 minute and transfer to a wire rack. Yields 4-5 dozen small gingerbread cookies (Less if you use large cookie cutters)
Just before you are ready to decorate the cookies, mix up the frosting ingredients using a high speed mixer until it peaks. Place in a decorator bag with the smallest tip you can find. This frosting is great for gingerbread house decorating too! The recipe makes more than enough.
4 generous cups blueberries (24 ounces) ½ cup sugar
¼ cup unbleached all-purpose flour ¼ teaspoon salt
2 teaspoons lemon juice
1 ¼ cups unbleached all-purpose flour ¼ teaspoon salt
dash of cinnamon (optional) ½ cup sugar
10 T (1¼ sticks) butter, melted 1 cup walnuts or pecans
Meyer Lemon Rosemary Shortbread Cookies
Yield: approximately 32 cookies (depending on size)
1 cup unsalted butter, room temperature
1 teaspoon salt
3/4 cup granulated sugar
2 cups all-purpose flour
2 teaspoons lemon zest
2 tablespoons lemon juice
1 tablespoon fresh rosemary, chopped
With an electric mixer, cream the butter, salt, and sugar until light and fluffy. Add the flour, lemon zest, lemon juice, and rosemary. Stir until the mixture comes together.
Drop Cookie Method:
Drop cookie dough by teaspoonfuls onto a parchment lined baking sheet.
Bake in a 350° oven for about 15 minutes or until lightly browned. Allow cookies to fully cool on parchment.
Ice Box Cookie Method:
Roll the dough into a long cylinder with a 1 1/2″ to 2″ diameter. Wrap with plastic wrap and freeze until firm. When ready to bake the cookies, preheat the oven to 300°. Unwrap the roll of dough and slice the cookies 1/4″ thick. Place the cookies on a parchment lined baking sheet and prick each cookie with a fork 2 or 3 times.
Bake for about 20 minutes, watching carefully to ensure that the cookies don’t burn. When done, the cookies will be a light sand color on the bottom and the edges will be just beginning to brown.
Transfer the cookies to a cooling rack immediately.
Store the cooled cookies in an airtight container. These cookies actually get better with age!
Adapted from The King Arthur Flour Baker’s Companion
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These are an easy, patriotic addition to your Memorial Day, Veterans Day or Fourth Of July BBQ table