Midweek Meltdown: Frozen Key Lime Pie

frozen key lime pie

easy as pie

While technically not ice cream, this pie IS frozen, and basically has the same ingredients as ice cream, so I’m qualifying this as a meltdown. And even for people who don’t like pie (this guy) this one is a real treat. I’ll let you in on a little secret too — I’m spilling a lot of them this week — I don’t use regular graham crackers for the crust. I use honey-flavored Teddy Grahams. So, I throw those poor innocent bears into a food processor and pulverize them into little crumbs. If that offends anyone, I’m sorry. But just like the brave limes in this pie, they really do sacrifice their lives for a good cause. As a result, this frozen pie has all the necessary flavors of the perfect summer dessert: zesty, creamy, sweet and, if you leave it out in the sun for too long, melty.

Frozen Key Lime Pie
For the crust:
2 cups of graham cracker crumbs
6 tablespoons of butter, melted

For the filling:
6 large egg yolks
1/4 cup of sugar
1 14 oz can of sweetened condensed milk
2 tablespoons of lime zest
3/4 cup of lime juice (about 4 to 5 limes)

For the topping:
½ pint of heavy cream
3 tablespoons of sugar
½ teaspoon of vanilla

Heat your oven to 350º.

For the crust, combine the graham cracker crumbs and melted butter in a bowl. Press into a 10 inch pie dish, making sure the sides and bottom are even thickness. Bake for 10 minutes, and then allow to cool completely.

For the filling, beat the egg yolks and sugar on high until thick, about 5 minutes. On medium speed, add the sweetened condensed milk, lime zest and lime juice. Pour the mixture into the baked pie crust, cover with foil and let freeze overnight.

For the topping, beat the heavy cream on high until soft peaks form. Add the sugar and vanilla and beat to combine. Spoon over the top of the pie and allow to freeze several hours. Cut into slices and then eat.


A Slice of Ba-corn Pie

i would be proud to partake in your bacon & corn pie

How would you like a slice of pie for dinner? Or how about one for breakfast? No, I haven’t given in to my dessert cravings and screwed up mealtime. Instead, I’ve made a pie you can eat for breakfast, brunch, lunch or dinner. And if you like you after-dinner treats savory, even for dessert.

Let’s start with the crust: it’s made with whole grain cornmeal, so it’s got a really satisfying crunch. We fill this crunchy crust with a filling of eggs, onions, peppers, cheese and corn. It’s actually a lot like a quiche, but for some reason the hickory smoked bacon and Worcestershire sauce convinced my taste buds that it would be perfect for an easy Sunday supper. That didn’t stop me from having a slice the next morning, of course. (Or … a late-night nibble before bed.)

Bacon and Corn Pie
For the crust:
– 1 cup of flour
– ¾ cup of medium-grind whole grain cornmeal
– ½ teaspoon of salt
– ¼ cup (½ stick) of chilled unsalted butter, cut into cubes
– 3 tablespoons of chilled vegetable shortening, cut into cubes
– 3 tablespoons of ice water
– Non-stick cooking spray

For the filling:
– 8 slices of hickory smoked bacon, chopped
– ½ of a Vidalia onion, chopped
– 1 red bell pepper, chopped
– 1 small green bell pepper, chopped
– ½ of a jalapeno, diced
– 1 teaspoon of minced garlic
– 2 ½ cups of frozen corn kernels, thawed & patted dry
– 3 eggs
– 1 ½ cups of light cream
– 1 tablespoon of Worcestershire sauce
– ½ teaspoon of dried thyme
– ½ teaspoon of salt
– ½ teaspoon of pepper
– 1 ½ cups of grated Gruyere cheese

To make the crust, whisk the flour, cornmeal and salt in a large bowl. Using a fork or your hands, mix in the butter and shortening until the mixture resembles coarse meal. Add 3 tablespoons of ice water and toss until dough comes together in moist clumps. If dry, add more water. Shape dough into a disc, wrap with plastic wrap and chill for 1 hour.

Heat your oven to 350º.

Lightly coat a pie dish with cooking spray. Place a large piece of parchment paper on your work surface. Place the disc of dough in the center and cover with a second piece of parchment paper. Using a rolling pin, roll the dough into a 12-inch circle. Peel off the top piece of parchment and using the bottom piece as a guide, place the dough into the pie dish. Carefully peel off the parchment and fit the crust into the dish, sealing any tears. Use a fork to make ridges around the edge. (Dough can be made 1 day ahead; just cover and keep in the refrigerator.)

For the filling, fry the bacon in a large skillet until crisp. Transfer to a paper towel-lined plate and set aside. Drain off all but 1 ½ tablespoons of bacon drippings. Add the onion, peppers, jalapeno and garlic and sauté until soft, about 8 minutes. Add the corn and cook until tender, about 3 more minutes.

In a large bowl, whisk together the eggs, light cream, Worcestershire sauce, thyme, salt and pepper. Mix in the onion and corn mixture. Sprinkle the bacon and then the cheese over the bottom of the crust. Pour in the egg mixture. Lightly cover with foil and then bake the pie for about 30 minutes. Remove the foil and bake for another 25 minutes or until the filling is golden and just set. Let the pie cool for about 20 minutes. Then eat.