No More Mr. Nice Pie
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index

Recipes

FROZEN KEY LIME PIE  WITH FRESH BLUEBERRY COMPOTE

5/27/2019

0 Comments

 
Picture
Makes one 9” pie
 
Graham Cracker Crust
1¼ cups graham cracker crumbs
¼ cup packed light brown sugar
¼ teaspoon kosher salt
6 tablespoons unsalted butter, melted
 
In a medium bowl, stir together the graham cracker crumbs, brown sugar and salt. Add the melted butter and toss with a fork to incorporate. Butter a 9” pie plate and press the crumb mixture into the bottom of the pie pan and up the sides. (A small measuring cup is helpful for smoothing the crumbs evenly into the pie plate.) Refrigerate the crust and preheat the oven to 325 degrees F. Bake the crust for about 8 minutes, just until it turns golden. Remove from the oven and set on a rack to cool while you prepare the filling. Increase the oven temperature to 350 degrees F.
 
Key Lime Filling

4 large egg yolks
1 can (14 oz.) sweetened condensed milk
2 teaspoons lime zest
1/2 cup Key Lime juice (I use Nellie and Joe’s- available in most supermarkets)
 
Place the egg yolks in a large mixing bowl. Using a handheld electric mixer, beat the egg yolks for 5 minutes until thick. Add the sweetened condensed milk and the zest and beat until smooth, then gradually add the Key Lime juice, beating on low speed to combine.
 
Place the cooled pie shell on a baking sheet. Gradually pour the filling into the crust and bake the pie in the preheated 350 degree oven for 15-17 minutes. The pie will be set around the edges and be the slightest bit jiggly in the center. Remove from the oven and let cool completely. Cover with plastic wrap and freeze for several hours until firm. Serve with scoops of vanilla ice cream (or freshly whipped cream) and blueberry compote.
 
​
Freshly Whipped Cream
1½ cups heavy cream
2 tablespoons confectioners’ sugar
½ teaspoon vanilla extract
 
In the bowl of an electric mixer fitted with a whisk attachment, combine the cream and confectioners’ sugar. Beat on medium speed until soft peaks, then add the vanilla. Cover and refrigerate until ready to serve.
 
Fresh Blueberry Compote
 
2 cups fresh blueberries, rinsed and picked over for stems
2 tablespoons honey
1 teaspoon vanilla extract
 
Place the blueberries, honey and vanilla in a small saucepan. Cook over low heat for about 15 minutes, stirring occasionally, until blueberries soften and just begin to burst. Remove from the heat and let the compote cool; it will thicken slightly. Cover and refrigerate any leftovers. Keeps in an airtight container, 3-4 days.
 


 

0 Comments



Leave a Reply.

    Archives

    January 2023
    November 2022
    September 2022
    August 2022
    July 2022
    May 2022
    April 2022
    February 2022
    January 2022
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    May 2021
    April 2021
    February 2021
    January 2021
    October 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013

    RSS Feed

Artwork by Retsu Takahashi
© Ellen Gray All Rights Reserved 2014
  • About
  • Blog
  • Pies About Town
  • Pie-Ku
  • Recipes
    • Recipe Index