Key Lime Pie

Key lime
Key Lime Pie

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.

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Key lime pie
Key Lime pie

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.

Filling:

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.

Topping:

Serve with fresh whipped cream and a sprinkle of lime zest

Thanks for stopping by!!

 

Millionaire Shortbread

Millionaire Shortbread
Millionaire Shortbread

This dessert has three of my favorite ingredients: Shortbread, caramel, and chocolate. I only eat a very small bite and chew it thoroughly to savor all the flavors and texture. When you bite into this heavenly bar you immediately taste the chocolate, then the creamy rich flavor of the caramel and the buttery crunch of the shortbread crust. It is to die for. I first had this dessert at a lovely tea room. It was served on a delicate china plate with black tea in a matching china tea cup. It was the perfect ending to the little tea sandwiches, mini quiche, and sausage rolls that were served as part of the afternoon tea. I now make this dessert to serve at tea parties that I host in my home. I serve it in small bites as it is a very decadent dessert.

DSCF4943My ingredients.

DSCF4944Whisk the flour and salt.

DSCF4949Rub the butter into the flour.

DSCF4953Press into a 9×13 inch baking dish.

DSCF4954Bake 325 degrees 30-40 minutes. Cool completely on a wire rack.

DSCF4957Place all the ingredients for the caramel into a saucepan.

DSCF4958Over medium heat stir to dissolve sugar and melt the butter. Bring to a boil stirring constantly. Reduce to a low heat and cook gently while stirring about 5 minutes. Caramel with slightly thicken.

DSCF4969Pour over baked and cooled shortbread

DSCF4970Melt the chocolate over simmering water.

DSCF4973Pour the melted chocolate over the cooled caramel. Spread evenly with the back of a spoon. Let set till the chocolate hardens.

DSCF5005Enjoy!

Millionaire Shortbread

Shortbread:

2 Sticks unsalted butter, cut into pieces

½ Cup of granulated sugar

2 ¼ Cups self-rising flour

In a medium bowl combine the flour and sugar stir the mixture with a whisk. Rub the butter into the flour mixture. Press into a 9×13 inch baking. Bake 30-40 minutes. Shortbread will be golden brown. Cool on a wire rack.

Caramel:

2 Sticks unsalted butter

1 Cups sugar

4 Tablespoons Lyles golden syrup

13.5 oz. Can sweetened condensed milk

Place all ingredients into a saucepan. Heat gently until the sugar is dissolved. Stirring constantly bring the mixture to a boil. Keep stirring and reduce to low heat, cook very slowly and gently for 5 minutes. Mixture will slightly thicken. Pour the caramel over the cooled shortbread crust.

Chocolate:

8 oz. Semi-sweet chocolate

Melt the chocolate over a double boiler. Pour over cooled caramel. Let set to harden. Cut into squares.

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