Key Lime Pie has been on my list of many things to make for a long time now. I dont believe I have actually ever tried a Key Lime Pie, but for some reaons this creamy, sweet yet tart dessert has always caught my eye in recipe books.
As usual, a recipe which is a little different from the norm always appeals to me, so when I spotted a recipe for a Key Lime Pie with Ginger & Coconut Crust I knew it was the one for me.
I hope you enjoy this super easy recipe as much as I did.
Key Lime Pie adapted from The Capitol Baker and Joy of Baking
Key Lime Pie
For the Crust:
1 cup digestive biscuit crumbs
1/2 cup ginger snap biscuit crumbs
1/4 cup desiccated coconut
2 tablespoons caster sugar
90g butter, melted
Preheat the oven to 180 degrees C and spray a 9-inch (23cm) tart pan with non-stick spray.
Mix together the digestive biscuit crumbs, ginger snap crumbs, coconut, and butter until well combined. Press the mixture evenly into the tart pan and make sure to cover the bottom and sides. Bake for 10 minutes and remove to a wire rack to cool completely.
For the Filling:
4 egg yolks
1 can (395g) sweetened condensed milk
1/2 cup fresh lime juice (approx 5 limes)
zest of 2 lime
In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale on high speed until fluffy (this took me about 3-4 minutes). Gradually add the condensed milk and beat until light and fluffy (3-5 minutes). Scrape down the sides of the bowl and then beat in the lime juice and zest on low speed.
Pour the filling over the cooled crust and bake for about 10 - 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator for several hours or overnight.
For the Whipped Cream:
1 cup thickened cream
1 tsp vanilla extract
2 Tbsp powdered sugar
Whip the cream, vanilla, and powdered sugar until nearly stiff. Spread the cream over the pie and serve.
Monday, August 22, 2011
Sunday, August 14, 2011
I love trying to re-create something delicious that I have bought, in particular, a certain peppermint slice.
My love for a good peppermint slice came from the drive from Canberra to Sydney. Every time I made this journey I would stop at the Sutton Forrest McDonalds and have a chicken burger and a piece (or 2..or 3) of their deeee-licious peppermint slice (seriously, this stuff is good!).
I don't make the journey to Sydney all that often anymore (I know, I can get it at any old McCafe, but there was something special about only getting from a McDonalds in the middle of nowhere), so I decided it was about time that I try to make it.
Now, this special peppermint slice was different to others. Most of them I have seen have a boring biscuit base. Macca's base was a rich chocolate coconutty base (reminiscent of mum's chocolate coconut slice), the peppermint middle had the perfect amount of peppermint and the chocolate topping was a smooth, creamy ganache. YUM.
So once again, I played Frankenstein and came up with this little number. I hope you enjoy!
Chocolate Peppermint Slice
1 ½ cups self raising flour
2 tablespoons cocoa
1 cup coconut
½ cup brown sugar
125g unsalted butter, melted
Preheat oven to 180°C. Butter a 16cm x 26cm x 3cm slice tray (or close to those dimensions).
Combine flour, cocoa, coconut and brown sugar in a bowl, stir in melted butter and egg and mix until well combined. Press mixture into slice tray and bake for 10-15 minutes until starting to brown. Remove from oven and cool slightly.
Peppermint Crème Filling
3 cups icing sugar (sifted)
1/3 cup cream (you may need more or less to get a desired spreadable consistancy)
40g melted butter (or you could use Copha)
1 1/2 tsp peppermint essence (or to your taste)
Combine all ingredients in a bowl, and spread a layer over the cooled chocolate base. Refrigerate until firm (about 30 minutes to 1 hour).
150g dark chocolate, coarsely chopped
100ml pouring cream
20g unsalted butter, softened
Combine chocolate, butter and cream in a small bowl over a saucepan of simmering water and stir until the mixture is smooth. Spread over cooled peppermint filling and refrigerate immediately until set.
Once slice is fully set, cut into bit-size squares.
Here is another of my re-creations. I recently picked up an amazingly lovely client at work who recently started her own business, Puddin' Boots. She makes all sorts of puddings, mini cakes, brownies (my personal fave) and melting moment biscuits for morning tea's, afternoon tea's and birthday parties. All of which are delicious.
You can check out her adorable website here .
I recently went out and visited her at the Hall Markets in Canberra and purchased a few of her goodies. I loved the raspberry melting moments so that I decided to make some for myself.
After a quick google, I found this recipe from taste.com.au which seemed perfect. One hour later I had beautiful biscuits filled with a scrumptious pink filling. This recipe is definitely a keeper and would also work well with a passionfruit or orange filling.
Raspberry Melting Moments inspired by Puddin' Boots, recipe from Taste.com.au
125g unsalted butter, softened
1/3 cup pure icing sugar, sifted
1/2 teaspoon vanilla essence
1 cup plain flour
2 tablespoons custard powder
pure icing sugar, to serve
60g unsalted butter, softened
1/4 teaspoon vanilla essence
3/4 cup pure icing sugar, sifted
6 frozen raspberries, thawed
Preheat oven to 160°C/140°C fan-forced and line a baking trays with baking paper.
Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until just combined and a soft dough forms.
Roll out dough to about 1cm thick and cut out rounds using a small round cutter (I used a 2.5cm one) and place on the prepared trays. Bake for 15 to 20 minutes or until light golden. Cool on tray for 10 minutes. Transfer to a wire rack to cool completely.
Meanwhile, make raspberry filling. Using an electric mixer, beat butter in a bowl until light and creamy. Add vanilla. beat to combine. Add icing sugar. beat until fluffy and well combined. Beat in raspberries.
Pipe or spread the flat side of 1 biscuit with the filling. Sandwich with 1 biscuit. Repeat with remaining biscuits and filling. Serve dusted with icing sugar.