Desserts · Pies

Key Lime Pie with Cinnamon Toast Crunch Crust

 Seeing this recipe brought back a great memory.  I used to buy Key Limes by the bag full for my step-daughter.  It was their small size that first caught her eye, and from her very first taste, she loved these tart little limes so much that she would demand them in her lunch every day.  I quartered them and she ate them like tiny oranges. 

As adults, our best use for limes seems to be using them to top off a bottle of Corona.  While that is a good use, limes do have more to offer the culinary world than that.  Like this pie, for example.  If you don’t have key limes, regular ones will do just fine. 

The original recipe is for mini pies and can be found here.  I modified it to make 1 large pie instead. 

My one complaint about this recipe is that we are left with about 1/2 cup of Sweetened Condensed Milk at the end of the recipe.   I really hate when that happens.  What to do with the extra?  Add a spoonful to your morning coffee for a sweet treat, mix into hot chocolate or spoon it over fresh fruit for a quick dessert.

Key Lime Pie with Cinnamon Toast Crunch Crust

Crust

3 cups Cinnamon Toast Crunch cereal

5 Tablespoons melted butter

1 Tablespoon packed brown sugar

Filling

3 cups sweetened condensed milk (from 3 14 oz cans)

1/2 cup sour cream (not low fat)

1/2 cup freshly squeezed lime juice

Topping

1 cup whipping cream

2 teaspoons white sugar

1/2 teaspoon vanilla extract

2 teaspoons grated lime zest (see cooks notes)

Preheat oven to 350F.  Put cereal in food processor and pulse until ground into fine crumbs.  Add melted butter and  sugar, pulsing a few times until fully incorporated and mixture looks crumbly. Pack well into 10″ pie plate and bake in oven until lightly browned.  About 10 minutes.  

While crust is baking whisk together the lime juice, zest, sweetened milk and sour cream, making sure mixture is well blended and there are no lumps.

Pour into filling into the hot pie crust and put back in oven and bake for about 30 minutes.  Just until filling starts to set (See Cooks Notes below).

Remove from oven, place on rack to cool to room temperature, then refrigerate until cold.  (At least 2 hours, overnight is better)

Just before serving, make the whipped cream.   Whisk cream until soft peaks form.  Add sugar, vanilla and lime zest and continue whisking until peaks are stiff.  Careful not to overdo it or you will end up with butter!

Slice pie into servings, put on plates, top with whipped cream and serve.

COOKS NOTES: 
Grated Lime Zest – best removed from the limes before you juice them.  Grate whole limes over the small holes on a box grater to remove just the green part of the peels. 

Baking time – I always have trouble deciding if the filling has started to ‘set’ or not.  For this one, I baked until the edges of the filling started to bubble just a little bit.  It was slightly over cooked, but I knew it was set when it came out of the oven. 



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Pies

Fresh Mango ‘Pie’

It cant get easier than this.   It is messy, but you get fruit and graham crust all on the same plate.  Maybe I should call it a Mango Mess instead.

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1 graham pie crust (pre-baked)

3 – 4 ripe mangoes, cut into 1/2 inch cubes

1 cup water or apple juice

3 Tablespoons cornstarch

1/2 cup sugar

zest and juice from one small lime

In large saucepan over medium high heat, combine juice (or water), cornstarch, lime juice and sugar.  Stir to dissolve and continue stirring constantly to prevent sticking until mixture comes to a boil and thickens.  Remove from heat, stir in mangoes then transfer mixture to pre-baked graham pie crust.  Sprinkle lime zest over top.  Chill in fridge at least 2 hours.  Spoon onto plates and enjoy.

COOKS NOTE:  This does not set up like a regular pie.   You wont get neat  slices from it so you probably shouldn’t make it if you re trying to impress the in-laws, but it is pretty tasty all the same.

 

 

Desserts · How To... · Pies

(Almost) Graham Cracker Pie Crust

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Mango Pie with Graham Crust

We can buy Graham Crackers here but we must go to an import store where we pay more for that little box of crackers than it would cost to buy a whole pie from a speciality bakery.    We can get pre-made “graham” crusts for a very reasonable cost, but they tend to be flavourless.  So, I started experimenting with different types of cookies that  are readily available here and, discovered what most of you probably already know… most any unfilled cookie can sub in for Graham Crackers.

Crush the cookies in a plastic bag using a rolling pin or pop them in your food processor.  The important part is to be sure to add enough butter and sugar so it stays together when you press it into the pie pan.

It isn’t rocket science and some of you are probably wondering why on earth something so common needs to be written down.   The answer?  Because even though this is a no brainer for many of you, I  don’t make pies often enough to have this simple formula memorized.  And, now that it is written it down, I don’t have to memorize it.

(Almost) Graham Cracker Pie Crust

 

1 1/2 cups cookie crumbs

6 tablespoons  butter, melted

1/3 cup sugar

Mix all ingredients together in large bowl until well combined.   Press mixture into a 9″ pie pan, making sure it is tight and compact.   Using the bottom of a flat measuring cup to help with this.

If you are making a no-bake pie, chill the crust for at least 2 hours before adding the filling.

If making a baked pie, pre-bake the crust at 350F for 7 – 10 minutes, then continue with whatever directions you have for the filling.