Key limes are essential for a key lime pie. That makes sense, doesn't it?
The difference between key limes and regular limes? A key lime has a thinner rind than most other lime types and is more acidic, but it has a sweeter taste than any other lime types. Its flavour is also different. It has a stronger, more intense, and tart taste.
Now that we understand each other, I just want to let you know that I made a key lime pie recently and it's the easiest pie in the world to make. (Well, that's a guess. I haven't made any other pies before, but this was so easy that I can imagine others would be more difficult.) Also, it tasted quite good.
Voila.
While there are a lot of key lime pie recipes to choose from, I opted for the Martha Stewart one (duh) and here's her recipe.
Ingredients
1 1/2 cups graham-cracker crumbs
6 tablespoons unsalted butter, melted and cooled
5 tablespoons sugar
1/2 cup freshly squeezed key-lime juice (from real key limes)
1 tablespoon grated Key lime zest, plus more for garnish
1 1/2 cups heavy cream, chilled
1 can (14 ounces) can sweetened condensed milk
4 large egg yolks
Layla mixing the pie crust
Instructions
Heat oven to 375 degrees. Combine graham-cracker crumbs, butter, and 3 tablespoons sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake until lightly browned, about 12 minutes. Remove from oven, and transfer to a wire rack until completely cooled.
Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, Key lime juice, and zest. Pour into the prepared, cooled crust.
Return pie to oven, and bake until the center is set but still quivers when the pan is nudged, 15 to 17 minutes. Let cool completely on a wire rack.
Shortly before serving, combine cream and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2 to 3 minutes. Spoon over cooled pie; garnish with zest. Serve immediately.
The crust before it goes in the oven
Maya mixing the filling
In the oven
Gary taking it out of the oven (I have no depth perception so I don't touch the inside of ovens)
Cooling on the countertop
It looks like I had little to do with the making of this pie, but I swear these photos are deceiving!
The final product
If you're in Florida (or you have access to key limes), you sort of have to make this recipe. I can't understand why you wouldn't.
This is probably the easiest dessert you'll ever make in your life. Also, it's probably the best thing you could ever bring to a party.
Ingredients
1/2 cup softened unsalted butter
½ cups white sugar
1 egg
1 teaspoon vanilla
1 cup flour
1 cup graham cracker crumbs
1 teaspoon baking powder
7 ounces marshmallow fluff
4 whole (1.55 oz bars) Hershey's chocolate bars
1 cup mini marshmallows
¼ cups chocolate chips
Instructions
Preheat oven to 350°F and spray a 9″ pie pan with baking spray.
In a large bowl beat the butter and sugar together until combined, then add egg and vanilla and stir them in. Stir in flour, graham cracker crumbs and baking powder.
Divide the dough in half. Press half the dough in the bottom and up the sides of the prepared pie pan. Evenly spread the marshmallow fluff over the bottom crust. Separate chocolate squares and place on top of the marshmallow fluff. Place 1 cup of marshmallows on top.
Using the remaining crust, pat sections of dough on top of and around all the marshmallows (they will still show through and that is perfect). Sprinkle with 1/4 cup chocolate chips, then bake 20 minutes until lightly browned.
Remove pan from oven and set it on a wire rack. Cool completely before cutting - honestly, you have to wait otherwise it'll be a huge mess. Also, you can make this ahead of time and then put it in the refrigerator overnight and just reheat it before you serve.
I've been wanting to try this out for such a long time - so it finally happened! And honestly? It tasted incredible. I adapted Chef John's recipe slightly, so if you'd like to give it a try yourself, please read on.
Ingredients
1 head cauliflower, cored and separated into florets
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Puree the cauliflower in a food processor until finely ground.
Cook ground cauliflower, water, minced garlic, salt, and pepper together in a skillet over medium-high heat until most of the water evaporates, 5 to 6 minutes. Then make sure to cool completely.
Transfer the cauliflower to the center of a clean dish towel. Wrap and squeeze tightly to remove all excess moisture. (If you want to do this in small batches, that might be smart since you'll get as much water out as you can that way.) You should have about 1 1/2 cups of cauliflower pulp.
Stir the cauliflower, goat cheese, Parmigiano-Reggiano cheese, egg, and cayenne pepper together in a bowl to form a soft dough. Gather dough into a ball and place in the center of the prepared baking sheet. Press dough into circle about 1/4-inch thick.
Bake in the preheated oven until golden brown and set, about 40 minutes. Cool and make sure to turn the crust over before topping the pizza and then placing in the oven once again for 15 minutes to bake the toppings into the pizza.
And one more amazing tip from Chef John about this recipe: if you're making this for other people, tell them that they're coming over to eat cauliflower. That way they're pleasantly surprised when it turns out to look (and totally taste) like pizza, with a cauliflower undertone.
Honestly, this was probably the best episode of Friends. It's the one where someone steals Ross' thanksgiving leftovers sandwich and then he loses his mind. God, I loved that idea at the time.
In any case, someone finally made that sandwich. You can go over here to watch it since I can't embed it here for your viewing pleasure.
I don't have an ice cream maker. Why? Mainly because I don't have an oven - and if I must splurge on some sort of luxury kitchen item (yes, it's sad that I view an oven as a "luxury kitchen item" but I'm coming to terms with that), my first purchase would be this oven. That being said, I have dreams of one day owning an ice cream maker. But until that day comes, this recipe will tide me over.
I know that I've gone on and on about how great Chef John's recipes are, so if you have politely nodded your head along to those past posts without actually making any of his dishes - THIS IS THE ONE YOU SHOULD ACTUALLY MAKE. Partly because it's crazy easy and partly because it's summer and you should indulge in something that's homemade and ridiculously delicious.
Do you have any idea how much garbage there is in 99% of all store-bought salad dressings? Go look if you don't believe me. Everyone, everywhere should be making their own. They take a few minutes to make and last up to a week (and in some cases, longer, depending on what's in it).
I use this chart (above) so much, I really should just print it out and put it on the fridge. Infact, I'm going to go do that right now.
SUCH a smart idea, this idea. Thanks for sharing it, KathEats!
I know that you know that I've been trying to eat better lately, but that doesn't mean you can't make a healthy-ish burger once in awhile. And this is absolutely the tastiest turkey burger I've ever had. I swear to God it tastes like a real burger.
Do I have to express to you HOW HARD I would make these if/when I ever have a dinner party? Do I really have to inform you of such an obvious thought? The only thing that could make this gorgeous little dessert better would be vanilla ice cream served alongside it.
Someone give me a beautiful kitchen with a fully functioning oven so I can make these dreams happen.
I can't tell you how much I love eating this pudding for breakfast - and it's not even bad for you (as long as you go easy on the maple syrup)!
Ingredients
1 cup vanilla-flavoured unsweetened almond milk
1 cup plain non-fat Greek yogurt (or whatever yogurt tastes good to you)
2 tablespoons pure maple syrup, plus 2 teaspoons for serving
1 teaspoon pure vanilla extract
Kosher salt
1/4 cup chia seeds
1 pint strawberries, hulled and chopped
Raw pecan pieces
Directions
In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and a pinch of salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
The next day, in a medium bowl, toss the berries with the remaining 2 teaspoons maple syrup. Mix in the pecan pieces.
Spoon the pudding into bowls or glasses; mound the berry mixture on top and serve.
This recipe has been adapted slightly from Food Network.
