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Archive for January, 2015

Key Lime Pie

Key Lime Pie

Key lime pie is one of my husband’s favorite desserts and I have been wanting to make this pie for the longest time. And since we are now, well through the holidays and with the anticipation of Spring (yes, I know it’s still a little far off) this particular pie says spring to me. It is tart and sweet, and it has a real freshness about it and it makes me fall in love with the sunshine all over again.

Making Graham Cracker Crust

Making Graham Cracker Crust

Now this is a Key Lime Pie, short of actually having any Key Limes in it. Key Limes, which is associated with the Florida Keys, was nowhere to be found around here, so my delicious Key Lime pie is made with plain-old Limes and it’s still taste fantastic to me.

Making Pie Filling

Making Pie Filling

Key Lime Pie (makes 1 pie)

Ingredients:

Graham cracker crust:

125 grams Graham crackers (4.4 oz or 8 1/2 sheets)

30 grams sugar (2 tablespoons)

85 grams unsalted butter, melted (3 oz or 6 tablespoons)

Pie filling:

3 large egg yolks, at room temperature

395 grams sweetened condensed milk (14 oz can)

2 teaspoons lime zest (approx. regular 1 lime)

120 milliliter lime juice (4 fluid oz or 1/2 cup) (approx. 2 1/2 regular limes)

Pie topping:

240 milliliter cold heavy whipping cream (8 fluid oz or 1 cup)

30 grams sugar (2 tablespoons)

1 handful sweetened coconut

Directions:

Graham cracker crust: Preheat oven to 350 degrees F (177 degrees C). Spray or butter a 9 inch (23 cm) pie dish. Place butter into small saucepan and melt over low heat. Place Graham crackers in a food processor and process into fine crumbs. (If you do not have a food processor, place crackers into a sealed plastic bag and break-up crackers by beating them with a rolling pin). Add sugar to crumbs and pulse to combine. While food processor is running, pour melted butter into crumbs. Place moist cracker crumbs into pie dish, press crackers up along side of dish and then out over the bottom of dish. Bake in oven for 10 minutes or until set and golden. Remove from oven and set aside.

Pie filling: Beat egg yolks until thickened and pale yellow (3 min). Gradually add sweetened condensed milk and continue beating until light and fluffy (3-5 min). Scrape down sides and add lime zest and lime juice, beat until fully incorporated. Pour filling into pie crust and bake for 10-15 minutes or until filling is set. Allow to cool down to room temperature and then refrigerate for several hours or overnight.

Pie topping: Preheat oven to 350 degrees F (177 degrees C). Place coconut in a single layer on a small baking sheet and toast for 4-10 minutes, keeping a close eye on them. Remove toasted coconut from oven and set aside.

Beat whipping cream and sugar until cream is starting to thicken (almost stiff peaks). Place mounds of whipped cream onto pie filling and top with toasted coconut. Can be stored in refrigerator for a few days. Enjoy!

Key Lime Pie without topping

Key Lime Pie without topping

Source: slightly adapted from Joy of Baking

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Varm Chokolade Med Amaretto

Varm Chokolade Med Amaretto

When the weather turns cold there is nothing like a nice cup of hot chocolate to keep you warm. These days I like mine with a shot of Amaretto, just to warm my bones a little more. Adding Amaretto is of course completely optional, but chocolate and Amaretto is a pair made in heaven.

Homemade hot chocolate is not overly sweet, as the store-bought kind, and I love a dollop of whipped cream on top for extra creaminess. Or if you are serving it for children, marshmallows would be a lot more fun. 🙂 Stay warm out there.

Hot Chocolate With Amaretto (Makes 2 large servings)

Ingredients:

5 deciliter (or 16.9 fluid oz) milk

75 gram (or 2.6 oz) dark chocolate 60 %

2 shots Amaretto

whipping cream, optional, for topping

Directions:

If you want a dollop of whipped cream on top of your hot chocolate, whip then cream and set aside.

Chop chocolate finely. Heat milk to 85 degrees C (185 degrees F) which is hot, but not simmering. Remove from heat and add chopped chocolate. Stir until chocolate is dissolved. Add Amaretto and stir. Pour into serving glass and top with a dollop of whipped cream if desired, serve immediately or store hot chocolate in a thermos for later. Enjoy

Hot Chocolate With Amaretto

Hot Chocolate With Amaretto

Source: My Danish Kitchen

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