Thanksgiving Pie – Toffee Blonde Pie with Cinnamon Toast Crumb Crust, Pumpkin Ganache & Boozy Cranberry Sauce

November 22, 2016

img_3579

I’m sure you already know this but…Thanksgiving is upon us! It is time to get all your menus for the big day finalized and you just might want to start cooking! But before you make that final shopping run, I wanted to share a great dessert recipe with you. I call it “Thanksgiving Pie”. Now I’m sure there are a lot of folks out there who consider Pumpkin Pie or even Sweet Potato Pie to be their “Thanksgiving Pie”. I get that. But they haven’t tasted this Thanksgiving Pie. In fact, I’d wager that with one little forkful, this pie would be able to wrest that title away from any other contender. You see my Thanksgiving Pie is actually a Toffee Blonde Pie with Cinnamon Toast Crumb Crust, and a Pumpkin Ganache topping. And as if that wasn’t enough, I serve it with a garnish of Boozy Cranberry Sauce drizzled over the top. You see….that title is ridiculously long winded. Hence, Thanksgiving Pie. Or maybe you could call it “Special Thanksgiving Pie”.

img_3563

It has got all of those iconic Thanksgiving flavors going on, the pumpkin, the cinnamon, the cranberry. Yum, yum yum! I got the idea for this amazing pie from Chef Christina Tosi in her Momofuku Milk Bar Cookbook. If you look, you won’t see a recipe for this actual pie there. I cobbled it together from various recipes listed there. The cookbook is designed around “mother recipes” and then lists variations you can take to build on that recipe. There are definitely some tried and true Momufuku Milk Bar favorites listed there, but you can also get creative with the flavor profiles and come up with your own favorites.

img_3562

Now keep in mind, there are a few steps involved here in making this masterpiece. You definitely must plan ahead because I know things tend to get really hectic this time of year. But there is still plenty of time, no worries whatsoever. And you can make the Blonde Pie Filling and Pumpkin Ganache ahead of time and then just make the crust and assemble when you are ready. It can all be done the day before the big day and just be chilling somewhere.

img_3558

Once folks are just starting to slip into their Turkey Comas but still want a little dessert before completely losing consciousness, voila! You will be ready with the Thanksgiving Pie of their dreams!

img_3553

Thanksgiving Pie - Toffee Blonde Pie with Cinnamon Toast Crumb Crust, Pumpkin Ganache & Boozy Cranberry Sauce

  • Servings: 1 Ten inch pie 8-10 slices
  • Difficulty: moderate - a lot of steps and recipes within recipes
  • Print

recipe cobbled together from various Christina Tosi recipes found in the Momofuku Milk Bar Cookbook

Ingredients:

For the Cinnamon Toast Crumb Crust:

  • 2 sticks unsalted butter
  • ½ cup sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 4 cups diced crusts and end pieces from 1 loaf of packaged white bread (10 ounces of crusts)

For the Blonde Pie filling:

  • 160 grams (5 1/2 oz.) white chocolate
  • 55 grams (4 Tablespoons) unsalted butter
  • 2 egg yolks
  • 40 grams (3 Tablespoons) sugar
  • 105 grams (1/2 cup) heavy cream
  • 52 grams (1/3 cup) flour
  • 1 cup toffee chips
  • 4 grams (1 teaspoon) kosher salt

For the pumpkin ganache:

  • 150 grams (5 1/4 oz.) white chocolate
  • 25 grams (2 tablespoons) butter
  • 50 grams (2 tablespoons) glucose ( no glucose? substitute 18 grams (1 Tablespoon) corn syrup
  • 55 grams (1/4 cup) cold heavy cream
  • 75 grams (1/3 cup) Libby’s pumpkin puree
  • 4 grams (1 teaspoon) salt
  • 1 gram (1/2 teaspoon) cinnamon

For the garnish:

  • Fresh cranberry sauce (optional. You can use store-bought cranberry sauce or if you aren’t already spending enough time on this pie and you can’t bear to leave the kitchen yet – see Cranberry Sauce recipe below)

Directions:

Make the Crust:

Preheat the oven to 325° F. In a saucepan, melt the butter. Cook over moderate heat, stirring, until the butter is golden brown, about 8 minutes; strain into a glass measuring cup.

Pour half of the melted butter into a bowl. Add the sugar, salt, cinnamon and chopped bread, and toss. Spread the mixture on a baking sheet and bake for 35 minutes, stirring once or twice, until golden. Let cool.

Rewarm the remaining butter. Place Cinnamon Crunch croutons in a food processor. Pour the remaining butter over the croutons. Pulse until fine crumbs form. Place the crumbs into a 10-inch pie plate. Refrigerate for 5 minutes. Press the crumbs evenly over the bottom and sides of the pie plate. Refrigerate the crust until chilled, 15 minutes.

Make the Toffee Blonde Pie Filling:

Combine the white chocolate and butter in a microwave-safe bowl and gently melt them on medium, in 30 second increments, stirring between blasts. Once melted, whisk the mixture until smooth.

Put the egg yolks and sugar in a medium bowl and whisk together until smooth. Pour in the white chocolate mixture and whisk to combine. Slowly drizzle in the heavy cream and whisk to combine.

Stir the flour, toffee chips, and salt together in a small bowl, then carefully fold them into the filling. Use immediately, or store in an airtight container in the fridge for up to 2 weeks.

Make the Pumpkin Ganache:

Combine the white chocolate and butter in a microwave safe dish and gently melt them in the microwave in 15 second bursts, stirring between blasts. The result should be barely warm to the touch and totally homogeneous.

Transfer the chocolate mixture to a container that can accommodate and immersion blender (yes, it must be an immersion blender, Chef Tosi insists!) – something tall and narrow. Warm the glucose in the microwave for 15 seconds, then immediately add to the chocolate mixture and buzz with the hand blender. After a minute, stream in the heavy cream, with the hand blender running – the mixture will come together into something silky, shiny and smooth.

Blend in the pumpkin puree, salt and cinnamon. Put the ganache in the fridge to firm up before using, at least 4 hours, or ideally, overnight. Stored in an airtight container, pumpkin ganache will keep fresh in the fridge for 1 week.

Assemble the pie:

Once your Cinnamon Toast Crumb Crust has chilled, fill it with the cooled Toffee Blonde Pie filling. Use a spatula to smooth top. Place cooled Pumpkin Ganache in a piping bag fitted with a star tip. Pipe ganache over the top of the pie. If you would rather, you can simply use a spatula to smooth the ganache over the top of the Toffee Blonde Pie filling. Serve with a side of Boozy Cranberry Sauce if you desire. (and why wouldn’t you….)

Enjoy!

Thanksgiving Pie brought to you by: Runcible Eats (www.leaandjay.com)

Boozy Cranberry Sauce

Ingredients:

  • 12 ounces, weight Fresh Cranberries
  • 3/4 cups Granulated Sugar
  • 1 Tablespoon Loosely Packed Orange Zest
  • 1/2 cup Freshly Squeezed Orange Juice
  • 1 stick Cinnamon
  • 1/2 cup quality Bourbon

Directions:

Pick through the cranberries, removing any stems or berries that don’t look plump and ripe. Rinse the remaining cranberries well, then place them in a heavy bottomed saucepan with the sugar, orange zest, orange juice, and cinnamon stick. Stir to combine, then place the pan over medium heat. Cover the pan with a lid and cook for 15 minutes, stirring every 5 minutes or so.

After 15 minutes, the cranberries should all have burst. Remove the pan from the heat. The sauce will look very liquidy, but will thicken as it cools. After the sauce has cooled completely, stir in the bourbon. Remove the cinnamon stick and serve the cranberry sauce at room temperature or chilled.

Cranberry sauce can be made 2–3 days ahead of time.

Links to Useful Kitchen tools and Ingredients for Thanksgiving Pie:

Momofuku Milk Bar Cookbook

OXO Good Grips Stainless Steel Food Scale

Cuisinart Pro-Classic Food Processor

Kitchen Aid Hand Blender

Heath Bits O’Brickle Toffee Bits

Libby’s Pumpkin Puree (This link is for 6 -15 oz. cans. Way more than you need for this recipe. However, you can at least see what it looks like here and then maybe find it in your local market or heck, get all 6 and be ready anytime a pumpkin need arises)

Glucose

 


Banana Cream Pie

February 13, 2016

 

IMG_3833

Today is Valentine’s Eve. Does everyone know just what decadent dish they are going to make for their sweetie tomorrow? You know, that culinary creation that will totally sweep your beloved right off of their feet! I’ve got mine all done and dusted. A classic Banana Cream Pie!

IMG_3801

Yes sir-ree. And this is no ordinary Banana Cream Pie. Nope….this one is special and totally home-made. Now don’t get me wrong, I’ve had plenty of tasty Banana Cream Pies that were done with graham cracker crusts, instant Jello banana pudding filling and Cool Whip topping. But I got to tell you, this pie, made totally “from scratch” just leaves them all in the dust! Let me tell you why. I’ll start with the crust. It is light, flaky and wonderfully buttery.

IMG_3808

And as if, this pie crust weren’t good enough on its own…which it definitely is, for this Valentine’s creation, I gilded the lily a bit and brushed a silky dark chocolate all over the top of it. Then I filled that chocolate covered crust with a lovingly simmered, velvety banana infused custard and topped it with swirls of fluffy whipped cream. Oh mercy!

IMG_3858

So homey yet so utterly indulgent! Actually, to tell you true, this dessert is totally not my thing. I like chocolate and peanut butter and am somewhat obsessed with cupcakes. Fruit desserts? Not so much. But I didn’t make this for me. I made it for my Valentine.

IMG_3791

And the Husband can pass by a table of chocolatey sweets without a second glance. But show him any type of crumble, fruit crisp or pie and he goes weak in the knees. So you see, my path was clear. And I’m very happy to say, he did indeed find this Banana Cream Pie “swoon worthy”!

IMG_3846

So if you know someone who you think you might want to get to know a little better, whip them up this classic comforting and oh so dreamy Banana Cream Pie. After the very first bite, I bet they’ll be your Valentine before you can even ask.

IMG_3821

Banana Cream Pie

  • Servings: 8-10
  • Difficulty: easy
  • Print

Recipe from: Bon Appetit, Flaky Pie Crust slightly adapted from Inspired Taste

Ingredients:

For the flaky pie crust: (Or, if pressed for time, purchase a 9″ pie crust)

  • 2 1/2 cups (360 grams) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 cup (227 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
  • 6 tablespoons vodka (chilled)
  • 2 Tablespoons ice water

For the Chocolate lining:

  • 2 ounces bittersweet chocolate
  • 2 teaspoons vegetable oil

For the Pie:

  • 3 large egg yolks
  • 1/2 cup sugar
  • 3 Tablespoons cornstarch
  • pinch of salt
  • 2 cups whole milk
  • 2 Tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 3 bananas, sliced

For the Whipped Topping:

  • 1 cup chilled heavy cream
  • 2 Tablespoons sugar
  • 1/4 teaspoon vanilla extract
  • chocolate shavings for decoration, if desired

Directions:

For the flaky pie crust: (This makes enough for two 9″ pie crusts. You will only use one of them for this recipe. The other one can be frozen for up to three months, giving you a jump start on the next pie you make!)

Mix 6 tablespoons of vodka and 2 tablespoons of water. Put in fridge or freezer (don’t forget it) to chill.

Add 1 1/2 cups flour, salt to a food processor. Pulse 2 to 3 times until combined.

Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).

Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).

Transfer to a medium bowl then sprinkle 6 tablespoons of ice water/vodka over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water/vodka and continue to press until dough comes together.

Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

Once you are ready to bake, remove one of the dough discs from the refrigerator and let sit at room temperature for 5 minutes. (If you’d like to see a great video on how to roll out pie dough, take a peek at this one from Inspired Taste.)

Lightly flour work surface, top of dough and rolling pin. Then use rolling pin to roll out dough to a 12-inch circle (about 1/8-inch thick). Be sure to check if the dough is sticking to the surface below — add a small amount of flour when necessary.

Check for size by inverting pie dish over dough round. Look for a 1-inch edge around the pie dish.

To transfer dough to dish, starting at one end, roll dough around rolling pin then unroll over dish.

Gently press dough down into dish so that it lines the bottom and sides of the dish. (Be careful not to pull or stretch the dough). Then, use a knife or pair of kitchen scissors to trim dough to within 1/2-inch of the edge of the dish.

Fold edge of dough underneath itself so that it creates a thicker, 1/4-inch border that rests on the lip of the dish. Then, crimp edges by pressing the pointer finger of one hand against the edge of the dough from the inside of the dish while gently pressing with two knuckles of the other hand from the outside.

Heat the oven to 425º F. Place a baking sheet on a middle oven rack.

Pierce the bottom of the crust with a fork (this prevent air pockets or bubbles from forming while baking). Line the crust with two sheets of aluminum foil. (Be sure to push foil against the edges of the crust). Then, fill foil with dried rice, dried beans or pie weights. Refrigerate 30 minutes or freeze for 10 minutes, or until firm to the touch.

Place pie crust onto preheated baking sheet and reduce oven temperature to 400° F (200° C). Bake 20 to 30 minutes or until the crust is golden.

Make an egg wash by whisking one egg yolk and 1 tablespoon of cream in a small bowl. Then, remove rice, beans or pie weights and foil from pie crust. Brush the bottom and sides of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely.

If you are using a store-bought crust, prebake it and set it aside to cool completely.

Once your crust has cooled, melt 2 ounces bittersweet chocolate with 2 teaspoons vegetable oil and brush over a prebaked 9-inch pie crust; chill until set.

For the Banana Cream filling:

Meanwhile, whisk 3 large egg yolks, 1/2 cup sugar, 3 tablespoons cornstarch, and a pinch of salt in a medium saucepan, off heat, until smooth. Gradually whisk in 2 cups whole milk. Whisking constantly, bring to a full boil over medium heat and boil until the custard pulls away from the sides of the saucepan, about 3 minutes. Remove from heat and whisk in 2 tablespoons unsalted butter and 2 teaspoons vanilla extract. Fold in 3 sliced bananas and let cool slightly. Pour filling into prepared pie crust, cover with plastic wrap, and chill until firm, at least 3 hours and up to 1 day.

For the whipped topping:

Beat 1 cup chilled heavy cream with 2 tablespoons sugar and 1/4 teaspoon vanilla extract until firm peaks form; spoon over pie and swirl decoratively. Decorate with chocolate shavings, sprinkles, mini chocolate chips or just serve it au natural, as you wish!

Enjoy!

Banana Cream Pie brought to you by: Runcible Eats (www.leaandjay.com)

Links to Useful Kitchen Tools & Ingredients for Banana Cream Pie:

Cuisinart Pro Classic 7 Cup Food Processor

Norpro Silicone Pastry Mat

Oxo Good Grips Silicone Basting & Pastry Brush

Le Creuset Enameled Cast Iron Sauce Pan

Kitchen Aid Artisan Stand Mixer

 


Sweet & Salty Guinness Chocolate Pie with Beer Marshmallow Meringue

March 16, 2013

IMG_9723

We only have one day to go and it will be here! You know what I’m talking about…St. Patrick’s Day! It’s happening tomorrow ya’ll! Woohoo! I am so ready. I have all of my green clothing laid out and ready to go. Yup. I am going to do the green clothing thing. Now before all ya’ll Irish folks judge me, let me just say, if you don’t wear green over here on the day, people will pinch you! I do NOT want to be pinched and I actually like wearing green. I think it suits me, soooo….there you have it! But we’re here to talk about food right? Not rude, pinchy people, so onto the fabulous recipe. Today it is Sweet & Salty Guinness Chocolate Pie with Beer Marshmallow Meringue. How completely outstanding does that sound….sweet, salty, Guinness, Chocolate, Marshmallow. Good Lord! Bring it on!

IMG_9728

Now this pie has a sweet and salty pretzel graham cracker crust, which is filled with a Guinness infused Chocolate pudding and topped with a toasted Guinness Marshmallow Meringue! What an embarrassment of riches!!!

IMG_9814

And the great thing about this recipe is that it makes two, count them two, pies. This means that you get one entire pie for yourself and you can give one to a friend. (A very deserving friend, mind you. You need to be selective here, as this is not just any old pie!)

IMG_9711

Believe it or not, when I first started talking this pie up to my friends, I did have one who said “Oh, I don’t really like meringue pies very much”. I totally get that. I’m sure it has something to do with dry meringue pies made by totally well-meaning Grandmas. However, this Beer Marshmallow Meringue is like no meringue you’ve experienced. It is more like a melted marshmallow fluff. Totally gooey and delicious! I don’t even know if I can legally call it meringue (I can only hope the “meringue police” are not monitoring me at this moment.) And we’ve only talked about that topping at this point. Let’s not forget the rich, chocolatey Guinness pudding filling or the lovely sweet yet salty pretzel crust. What an absolutely perfect St. Patrick’s Day dessert. And what are you waiting for? It is happening tomorrow! Get busy!

IMG_9758

Sweet & Salty Guinness Chocolate Pie with Beer Marshmallow Meringue

recipe from: Sprinkle Bakes

Yield: 2 pies

Ingredients:

For the Pretzel crust:

  • 2 cups crushed pretzels
  • 1 cup graham cracker crumbs (you can substitute in digestive biscuits crumbs if grahams are unavailable)
  • 10 tbsp. unsalted butter, melted
  • 1/4 cup plus 2 tablespoons light brown sugar (firmly packed)

For the Guinness Chocolate Filling:

  • 8 large egg yolks
  • 1 cup sugar
  • 14.9 oz. can Guinness Draught, divided
  • 2 1/4 cups heavy cream
  • 7 oz. high quality bittersweet chocolate, evenly chopped
  • 1/4 cup cornstarch

For the Beer Marshmallow Meringue:

  • 2 cups sugar
  • 4 egg whites
  • 1/4 cup plus 2 tbsp. water
  • 1/4 tsp salt
  • 12 jumbo marshmallows (or about 18-20 large) cut into quarters with kitchen scissors
  • 3 tbsp. beer reduction ( Place remaining Guinness from chocolate filling in a small saucepan over medium heat and cook until reduced to 3 tablespoons, about 15 minutes)

Directions:

For the Crust:

Reheat oven to 350° F.

In a medium bowl, mix together pretzels, graham cracker crumbs, butter and brown sugar.  Stir together with a rubber spatula until well incorporated.

Divide mixture between two 8 or 9-inch pie plates. Bake for 10 minutes.  Cool completely before filling

For the Filling:

Whisk together egg yolks and sugar in a non-reactive bowl.

Pour 1 cup of Guinness in a heavy-bottomed 3-quart saucepan (reserve the rest for later use – no drinky! Not yet anyway, but remember …St. Patrick’s Day is nigh. Your time will come!). Add heavy cream and whisk to combine.  Set over medium-high heat and cook until very hot but not boiling. Remove from heat and whisk in chocolate.   When chocolate has melted, whisk in the egg mixture in a very thin stream as to not scramble the egg.  Whisk in cornstarch and return to heat source.  Whisk over medium heat until thickened.

Divide mixture between pie pans.  Use a rubber spatula to effectively remove all the pudding from the saucepan; quickly smooth the chocolate into the crust.  Refrigerate while making the marshmallow topping.

For the Beer Marshmallow Meringue:

Whisk sugar, egg whites, water and salt together in a large metal bowl.  Set bowl over a simmering pan of water; whisk constantly until sugar dissolves and mixture is hot to the touch.  Remove bowl from simmering saucepan and stir in marshmallows pieces.  Let stand for 3-5 minutes until marshmallow pieces have softened. Return bowl to simmering water and beat together using a hand-held mixer.  Beat for several minutes until mixture thickens. Remove bowl from simmering water and add beer reduction. Continue to beat mixture until it has cooled slightly.

Preheat oven to broil.

Divide mixture between two pie pans and place under broiler in oven.  Watch constantly – it’s easy for the marshmallow to burn! Remove from oven when nice and toasty.

Refrigerate pies until well set – about 3-4 hours. Do not skip this step. The meringue needs the refrigerator time to set properly.

Enjoy!

Note:  Use a warm knife (dipped in hot water then wiped dry) to achieve cleanly cut slices of pie.  That marshmallow topping is sticky!


Potato, Leek & Chicken Pie

March 2, 2013

IMG_5042

Alright folks! Here we go now. Day #2, St. Patrick’s Day countdown. Today we have a traditional dish, Potato, Leek & Chicken Pie, but this has a bit of a modern twist thrown in with the substitution of phyllo pastry for traditional pie crust. Last St. Patrick’s Day I gave you a wonderful recipe for Chicken and Leek Pasties, which are still a favourite around here. This new recipe is quite similar to that one as far as the filling is concerned. There is tender chicken and delicious leeks. I told you leeks would be putting in an appearance in quite a few dishes this year. Speaking of leeks, yesterday, March 1st, was St. David’s Day. St. David is the Patron Saint of Wales and the leek was his personal symbol. Along with the Daffodil, it is one of the national emblems of the country and is worn in his honour on folks lapels on St. David’s Day. But enough of the leek talk for now, back to the Pie recipe at hand. This new fangled Potato, Leek & Chicken Pie recipe differs from the Pasties filling in that it throws in some potatoes and mushrooms for good measure! As far as I’m concerned you can’t go wrong by adding either one of those ingredients.

IMG_5065

And the phyllo pastry is great in that it provides a wonderfully crispy topping. I know that in the past, I have complained quite a bit about working with phyllo pastry. It is quite fiddley, annoying work, but I freely admit, it is worth all the fuss in the end, because phyllo is so dang delicious. Crunchy, buttery perfection! With that sublime, savoury, creamy filling, you just can’t go wrong!

IMG_5056

So I guess I would say this recipe is easy to make for the most part. I’m sure other folks have much more mad phyllo dough skills than I possess and would find making this pie a breeze! It really is quite tasty and hip to boot. You can’t beat that now!

IMG_5025

Potato, Leek & Chicken Pie

Recipe from: The Complete Irish Pub Cookbook

Yield: 4 servings

Ingredients:

  • 2 waxy potatoes, like russets, cubed
  • 7 tablespoons lightly salted butter
  • 1 skinless, boneless chicken breast, about 6 ounces, cubed
  • 1 leek, sliced
  • 2 cups cremini mushrooms, sliced
  • 2 1/2 tablespoons all-purpose flour
  • 1 1/4 cups milk
  • 1 Tablespoon Dijon mustard
  • 2 Tablespoons chopped fresh sage
  • 8 ounces phyllo pastry, thawed if frozen
  • salt and pepper

Directions:

Preheat the oven to 350°F. Cook the potatoes in a saucepan of boiling water for 5 minutes. Drain and set aside.

Melt half of the butter in a skillet and cook the chicken for 5 minutes, or until browned all over.

Add the leeks and mushrooms and cook for 3 minutes, stirring. Stir in the flour and cook for 1 minute, stirring continuously. Gradually stir in the milk and bring to a boil. Add the mustard, sage and potatoes, season to taste with salt and pepper and simmer for 10 minutes.

Meanwhile, melt the remaining butter in a small saucepan. Line a deep pie dish with half of the sheets of phyllo pastry. Spoon the chicken mixture into the dish and cover with a sheet of pastry. Brush the pastry with a little of the melted butter and lay another sheet on top. Brush this sheet with melted butter.

Cut the remaining phyllo pastry into strips and fold them onto the top of the pie to create a ruffled effect. Brush the strips with the remaining melted butter and cook in the preheated oven for 45 minutes or until golden brown and crisp. Serve hot.

Enjoy!


Oreo Key Lime Pie

June 18, 2012

All those Meyer Lemon dishes that I just did recently got me thinking about summer-y citrus desserts. Key Lime Pie quickly came to mind. Key Limes are found throughout the Florida Keys. They are smaller than the usual Persian Limes you find in the grocery store. Their pale yellow hued juice is also more tart and they are more aromatic than other limes. I picked up a bag of them last week and decided to whip up a pie.

Key Lime Pies usually have a graham cracker crust, which I was all ready to do. But then I spied that bag of Oreo Cookies just staring right back at me. I couldn’t resist them and ended up going with a Oreo Cookie Crust instead of the traditional graham cracker. The crust came together very easily, just popped those cookies in the old food processor, gave them a few whirrs, added some melted butter, pressed the butter/crumb mixture into the pie plate and baked for 10 minutes. That sorted, I turned to making the filling. Let me say right now, I am proud that I actually did take the time to juice fresh key limes for this pie. I feel it gave me more of the authentic key lime pie making experience (though come to think of it,  I didn’t crush the cookies by hand and didn’t feel that gave me less of an authentic cookie pie crust making experience. Hmmm…) That being said, I don’t know if I would do it this way again. I had to juice like 18 of those little guys to get 1/2 cup of juice. I hear they sell bottled Key Lime Juice. Awesome! Sounds like a great time saver to me for next time. However, if you are looking to do an act of penance, perhaps juicing key limes would be just the thing for it. Other than the juice issue, the filling comes together very easily as well. You bake the pie for 15-20 minutes and then refrigerate it for at least one hour before you wish to serve it.

We were quite pleased with this pie. The crunchy, sweet Oreo Cookie Crust went along wonderfully with the creamy sweet and tart lime filling. On a hot, humid summer day, as so many of them are around these parts, there is nothing more refreshing than a thick slice of chilled Key Lime Pie topped with freshly whipped cream.

Oreo Key Lime Pie

yield: 8 slices

Ingredients:

  • 32 Oreo cookies, crumbled
  • 7 Tablespoons Butter
  • 14 ounces Sweetened Condensed Milk
  • 5 egg yolks
  • 1/2 Cup freshly squeezed Key Lime Juice

Directions:

Preheat oven to 375°  F.

Mix Oreo cookie crumbs and butter until well blended. Press mixture into an 8-inch pie dish. Bake crust for 10 minutes, rotating half way through baking. Remove from oven and place on cooling rack. Allow to cool completely.

Combine the egg yolks, sweetened condensed milk and lime juice. Mix well.  Pour  mixture into cooled Oreo cookie shell.

Bake in preheated oven for 20 minutes. Remove to cooling rack. Allow to cool. Refrigerate for at least one hour or overnight before serving.

Serve with freshly whipped cream.

Enjoy!


%d bloggers like this: