This tart and creamy pie has become a family favorite over the last few years. It seems even when I have a guest who doesn’t think they will like it, I’m able to win them over. It is so creamy and the graham cracker crust gives it a nice crunch. Just serve a small piece it is a rich dessert.
Key Lime Pie
Graham cracker crust:
1 ½ cup graham cracker crumbs
¼ cup granulated sugar
1/3 cup butter, melted
Crush the graham cracker to crumbs. I used a zip lock bag and a rolling pin. You could also use a food processor. Put the crumbs in a bowl, mix the sugar into the crumbs and pour the melted butter over the crumb and sugar mixture. Mix with your hands to coat all the crumbs with the butter. Press crumbs into a 9” pie dish that you have ever so lightly buttered. Bake 10-12 minutes, just till golden.
2 eggs plus 1 egg yolk at room temperature
1 14oz can sweetened condensed milk
½ cup lime juice
Grated zest of one lime
Beat the eggs for 2 minutes, then slowly pour the condensed milk into the beaten eggs and continue mixing another 3 minutes. Add the lime juice and zest. Mix for 1more minute. Bake 350 for 15 minutes. Cool on a wire rack. Top with freshly whipped cream.
Serve with fresh whipped cream and a sprinkle of lime zest
Scones are such a pleasure to make. I love that you can change up the liquid to get the taste and richness you would like. I have used whole milk, heavy cream, and butter milk depending on the scone I am making. The different flavors you can add are endless. Who wouldn’t love a moist and delicious scone? I serve scones at all my tea parties not just because it traditional, but because I love them. At my recent fall tea party I made cream scones with currents and flavored them with vanilla. They were served with homemade lemon curd, strawberry jam, and freshly whipped cream. My favorite topping is the lemon curd with just a dollop of whipped cream on top. It’s so delicious. I always start with ice cold butter and I am careful not to handle the dough to much so I don’t make them tough. Scones need to be moist and tender. I add and egg wash and a sprinkling of sugar to dress them up.
Cream Scones with Currents
2 Cups unbleached all-purpose flour
¼ Cup granulated sugar
2 ½ Teaspoons baking powder
¼ Teaspoon fine sea salt
¾ Cup (12 tablespoons) ice cold unsalted butter, diced
¾ up to 1 Cup very cold heavy cream
1 Teaspoon pure vanilla extract
½ Cup currents
1 Egg for egg wash
1 Tablespoon of granulated sugar, to sprinkle on tops of scones
In a large bowl add the flour, sugar, baking powder, and salt. Use a wire whisk to sift the ingredients together. Add the ice cold butter chunks to the flour mixture and using a pastry knife cut the butter into the flour mixture till it looks like little peas. Add the currents; toss them into the flour mixture with your clean hands. Add the milk and vanilla extract. Stir with a wooden spoon just till combine. Turn dough out on a flour board. Knead just a few times to make a disk. Flour your rolling pin and roll the dough into a 12 inch rectangle shape. Then fold the dough turn it and roll it again you’re looking for a thickness of a ¼ inch thickness. Use a biscuit cutter to cut the scones. Place on a baking sheet lined with parchment paper. Egg wash and sprinkle with sugar. Bake at 400 degrees for 17-20 minutes.
I have always enjoyed a good hot cup of tea. My Mom and my Grandmother were Scottish and I believe it was in their blood! My Grandmother came to live with our rather large family when I was about 5 years old. We were a family of seven children Mom and Dad, and Grandma made ten. Our home was very tiny even though it was three stories all the rooms were very small and there was one bathroom to share. Mom and Grandmother always drank hot cups of tea sitting at our kitchen table and talking. I loved the idea of that even at five years old. Mom served us kid’s hot tea in the morning with our breakfast and again in the evening. My love of tea has lasted through the years and I have enjoyed Sitting at my own kitchen table talking to girlfriends over steamy cups of tea and yummy little tea treats. In the year 2000 I had just recently returned to the United States with my own little family from living in England for eighteen months. I met lots of my Scottish relatives. Some live in England and some in Scotland. It was such a wonderful experience that I will treasure forever. After I had settled in to my new home I decided that I wanted to have tea parties for each of the seasons. I started with Christmas it has always been my favorite holiday. I invited my Mom, Sisters, Sister-In-Laws, Aunts, and good Friends. The parties started out with seven that could attend that year. We had the best time preparing the little tea sandwiches, sausage rolls, quiche, and of course lots of little desserts. As the years passed we added tea parties at each of the seasons. By 2013 our little group that started at seven ladies grew to 30. At this point we decided to call the Christmas Tea a Christmas party. My Mom and my Aunt have both passed away and we miss their presence at our teas as well as every day. I have been longing for one of those small teas again so this past weekend I had a Fall Tea Party. I invited my sisters, and sister-in-laws, and my two dearest friends. My sisters Beverly and Carol jean, and my sister-in-law June decided to come the night before for a big girl’s slumber party. We had the best time preparing the food for our tea party. Carol jean brought her favorite Royal Albert china and made a beautiful flower arrangement for the table. Bev, June, and I prepared the food, scones, and desserts. We watched Hallmark movies had a glass of wine and just enjoyed each other’s company. By 2:00 pm the next day the rest of the guest arrived and we had the best tea time ever.
Tea Party Menu:
Good quality loose black tea
Freshly baked scones with
Homemade lemon curd
Freshly whipped cream
Chicken salad tea sandwiches
Cucumber tea sandwiches
Turkey, sharp cheddar, cranberry sauce, with spring mix tea sandwiches
Fall leaf sugar cookies
Tiny lemon and cherry pies topped with fresh whipped cream