Key Lime Pie

Wanted to use the rest of the key lime juice that my mother in law got me last year in Key West. It expires this month so I didn’t want it to go bad…so I made a Key lime pie…

recipe

1 Graham Cracker Crust (recipe below), pre-baked
4 egg yolks
Grated zest of 1 or 2 key limes
1 (14-ounce) can sweetened condensed milk
1/2 to 2/3 cup key lime juice (depending on how tart you like your pie), fresh or bottled
1 cup cold heavy cream
2 tablespoons confectioners’ sugar
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1.Preheat the oven to 350 degrees F.
2.Using a stand mixer fitted with a whisk attachment
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beat the egg yolks
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and lime zest for about 2 minutes.
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3.Add the condensed milk,
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and combine well.
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4.Slowly add the lime juice.
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When the lime juice is thoroughly incorporated, turn off the mixer. Let the mixture set at room temperature for about 5 minutes, until the filling thickens.
5.Pour the filling into the crust.
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6.Bake for about 15 minutes, until the filling appears set but still wobbly. Cool to room temperature on a wire rack. Cover with loosely tented foil (or slip the pie into a pie keeper), and refrigerate for at least 3 hours before slicing. (If you accidentally touch something to the surface of the pie and mess up the finish, don’t sweat it. That’s why God made whipped cream.)
7.For the Whipped Cream: Pour the heavy cream into the bowl of a stand mixer, and add the confectioners’ sugar. Whip on low-speed to combine, and then increase the speed to medium-high. Whip until medium-stiff peaks form, about 1 1/2 minutes.
8.Serve pie topped with whipped cream, and garnish with a little grated lime zest.

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Graham Cracker Crust

Makes one 9-inch crust
1 3/4 cups graham cracker crumbs (ground fine from 12 large graham crackers)
1/4 cup light brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted

1.Preheat the oven to 350 degrees F. Lightly butter your pie plate, and set aside.
2.In a small bowl, stir together the graham cracker crumbs, brown sugar and salt.
3.Add the melted butter and mix thoroughly, first with a fork and then with your fingers. (If the mixture seems too sandy, wet your fingertips under running water, and keep mixing.)
4.Press the mixture evenly into the bottom and up the sides of your pie plate.
5.Bake for 8 minutes.
6.Cool the crust on a wire rack for at least 30 minutes before filling.
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New York Cheesecake

So for New Years, Normy and I spent it with his family. His Grandmother came in from Puerto Rico and his Aunt (Titi) came in from The Keys. So I wanted to make a cheesecake. Normy’s Mom was making us all dinner so I wanted to contribute by making a cheesecake…This is what I went with…

Recipe

15 graham crackers, crushed
2 tablespoons butter, melted

4 (8 ounce) packages cream cheese
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1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
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1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter.
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Press onto bottom of springform pan.
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3. In a large bowl, mix cream cheese with sugar
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until smooth. Blend in milk,
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and then mix in the eggs one at a time,
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mixing just enough to incorporate.
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Mix in sour cream,
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vanilla
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and flour
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until smooth.
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Pour filling into prepared crust.
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4. Bake in preheated oven for 1 hour.
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Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. (I did this, and mine still cracked)
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Chill in refrigerator until serving.

I topped mine with Blackberries, because that is what they had on sale…
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Check out the spread for New Years…
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Normy and His Titi Michy
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me and Normy
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Happy New Year!
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Cheers!
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I had Evelyn cut the Cheesecake for me…
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And then her Mom and sis felt that she needed some assistance!
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Not so pretty after everyone got ahold of it…
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Key Lime Pie

Normy loves Key Lime pie! He has said to me a few times that he wanted a Key Lime Pie. So he had a bad day yesterday, so I decided to surprise him and make him one…am I a good wifey or what!?!?!? Yep I sure is!!!

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Normy and Me

Recipe

Crust:
5 tablespoons butter, melted
1-1/2 cup graham cracker crumbs
1/2 cup slivered almonds

1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice
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(I squeezed what felt like 100 of these little limes to get 1/2 a cup of key lime juice)
2 teaspoons grated lime zest
2 eggs, separated
1/4 teaspoon cream of tartar
1/4 cup sugar

Preheat the oven to 350 degrees F.

For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes.
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In a medium bowl, combine the milk, lime juice, and 1 teaspoon zest; blend in the egg yolks. Pour the filling into the crust.
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For the meringue, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and remaining teaspoon zest until the mixture is stiff.
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Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12 to 15 minutes, or until the meringue is golden brown.
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Key Lime Pie

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Key Lime Pie

Key Lime Pie

Key Lime Pie

PHILADELPHIA New York-Style Sour Cream-Topped Cheesecake

3517849758_8ddb21ebdb_bI made this Cheesecake for my mother in law and sister in law for mother’s day.
 
1-1/2 cups Graham Cracker Crumbs
1/4 cup (1/2 stick) butter, melted
1-1/4 cups sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla, divided
1 container (16 oz.) Sour Cream, divided
4 eggs
2 cups fresh strawberries, sliced
HEAT oven to 325°F. Line 13×9-inch pan with foil, with ends extending over sides of pan. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.

BEAT cream cheese, 1 cup of remaining sugar and 1 tsp. vanilla in large bowl with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.

 

BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan just before serving; top with berries