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

Recipes

FROZEN KEY LIME PIE WITH MARBLED STRAWBERRY WHIPPED CREAM

5/27/2016

0 Comments

 
Picture
​Makes one 9” pie
 
Graham Cracker Crust with Almonds
 
1 cup graham cracker crumbs
½ cup blanched almonds
3 tablespoons sugar
pinch of salt
6 tablespoons unsalted butter, melted
 
In a medium bowl, stir together the graham cracker crumbs, almonds, 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
¾ 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 12 minutes. The pie will be set around the edges and 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.
 
Make the strawberry puree by placing 4 oz. (about 4 large strawberries) in the bowl of a food processor fitted with a blade attachment. Process until completely pureed then strain through a fine mesh strainer. (You will only use 2 tablespoons of the puree in the cream. Reserve the rest to use as a sauce.) Refrigerate the puree while you prepare the cream.
 
Whipped Cream
 
¾ cup heavy cream
¼ cup mascarpone cheese (this helps to stabilize the cream)
3-4 tablespoons powdered sugar
2 tablespoons fresh strawberry puree
¼ teaspoon vanilla extract
 
In a chilled mixing bowl, combine mascarpone and sugar. Add a few tablespoons of the heavy cream and use a rubber spatula to incorporate the ingredients. Add the remaining heavy cream and the vanilla. Use a handheld electric mixer and beat the cream until thick and soft peaks form. (You don’t want to over mix this, which causes the cream to be grainy.) I finish beating the cream by hand, using a whisk. Use a rubber spatula to gently fold in the strawberry puree. Retrieve the pie from the freezer and serve with the whipped cream, additional strawberry puree and fresh berries.
0 Comments



Leave a Reply.

    Archives

    March 2023
    February 2023
    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