Lavon and Miss NiNi speak about non-chocolate desserts.
SPRING-IS-COMING EASY LIME PIE—Marcia Groenenboom Miller—First Place Pies, Key Lime, 2001 Iowa State Fair
Ingredients for Crust:
1-1/2 c. (16 squares) graham cracker crumbs
6 T. butter, melted and cooled
3 T. sugar
Optional add-ins:
2 T. coconut, toasted
2 T. slivered almonds, chopped into tiny pieces
Method for Crust:
Preheat oven to 375 degrees Fahrenheit. Combine graham cracker crumbs, butter, sugar and optional add-ins; mix well. Press into 9-inch pie plate. Bake for 17-20 minutes until lightly browned. Remove from oven; let cool. Reduce oven temperature to 325 degrees Fahrenheit.
Ingredients for Filling:
1, 14-oz. can sweetened condensed milk
4 large egg yolks
½ c. freshly squeezed lime juice (2-5 lemons depending on size)
1 T. grated lime zest
Method for Filling:
In bowl, whisk together condensed milk, egg yolks, lime juice and zest. Pour into prepared cooled crust. Bake for 17-20 minutes, just until center is set. Let cool completely. While pie is baking, chill large mixing bowl and whisk attachment in preparation for making whipped cream.
STABILIZED SWEETENED WHIPPED CREAM
Ingredients:
1 c. (1/2 pint) heavy cream
3 T. granulated or powdered sugar
1 t. vanilla extract
1 t. almond extract
1 T. sour cream
Method:
Place cream in a large cold mixing bowl. Beat at medium-high speed until the cream begins to thicken. Sprinkle sugar over cream. Add extracts and sour cream. Continue beating until a peak that curves downward forms in the cream. Spread over pie. (With added sour cream, whipped cream will stay stabilized for about a week while stored in the refrigerator.) May garnish with toasted coconut flakes.
Miss NiNi
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