I have to say that key lime pie is one of my favorite pies. I love custard for one thing, and I loved how the middle of my pie turned into this almost custard-y like creamy filling, It was heavenly bliss. Most key lime pies have a gram cracker crust, but my recipe is one for a plain pie crust that is pre-baked. Another thing I loved about this pie is how the meringue peaks got this nice light brown color to it after it baked on the pie for 15 minutes. It makes it look pretty, and in a way sophisticated.
My only advice is for the meringue. The egg whites for the meringue is going to be the hardest part, but just watch it, and make sure you don't beat it too much or too little.
Now, let's get cooking.
Key Lime Pie.
Recipe for Baked Pie Shell ( My recipe will make extra dough, but put one half in the freezer and keep it for another pie.)
3 cups flour
1 1\2 cups butter
1 tsp salt
1 egg
6 Tablespoons water
1 Tablespoon vinegar
Directions
Combine first three ingredients. Beat next three ingredients, and pour
into flour mixture. Mix well. Half dough. Line one half of dough in a 9 inch pie plate, and poke holes in the bottom and the sides of the dough. Cover and line with extra thick foil. Bake in a 450 F oven for 8 minutes. Remove foil, and bake for 5 to 6 minutes more. Cool on a wire rack.
Recipe for Meringue
Prep time 10 minutes
Makes 8 servings (enough to top one 9 inch pie)
3 egg whites
1\2 teaspoon vanilla
1\4 teaspoon cream of tartar
6 Tablespoons sugar
Directions
1. Allow egg whites to stand at room temperature for 30 minutes. In a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed for about 1 minute or until soft peaks form.
2. Gradually add sugar. 1 Tablespoon at a time, beating on high speed for about 4 minutes more or until mixture forms stiff, glossy peaks and sugar dissolves.
Key Lime filling Recipe
Prep time 25 minutes.
Bake 30 minutes
Oven 325\350 F
Cool 1 hour
Chill 3 to 4 hours
Makes 8 servings
1 recipe baked pie shell ( recipe above)
3 eggs
1 14-ounce can sweetened condensed milk
1\2 cup lime juice ( 10 to 12 key limes or 4 to 6 Persian limes or bottled lime juice)
3 Tablespoons water
1 recipe Meringue for pie (above)
Directions
1. Prepare baked pie shell, set aside. Separate egg yolks from the egg white; set aside egg whites for meringue.
2. For filling, in a medium bowl beat egg yolks. Gradually whisk in sweetened condensed milk; add lime juice and water. Mix well.
3. Pour (or spoon) mixture into baked pie shell. Bake at 325 F for 15 minutes. Prepare meringue. Remove pie from oven. Increase the temperature to 350. Spread meringue over hot filling, seal to the edge. Bake in 350 F oven for 15 minute. Cool on a wire rack for 1 hour, and in the fridge for 3 to 4 hours. Refrigerate any leftovers.
And as I love to say... Enjoy!
Now, back to pies. This weeks subject was blueberry pie. I love blueberries. Blueberries are one of my favorite fruits. Their sweet tangy flavor, and their small round shape make the perfect little snack in most cases. In this case a perfect blueberry pie. Blueberries are, like peaches, not a common fruit used for pies. They don't seem to be the American classic like apples are. Blueberry pie will never take the place of apple pie in our hearts, but it should find a place in it. It has certainly found a place in mine.
My blueberry pie turned out pretty well. I was rather pleased with it. The crust was flaky, and melted in your mouth. The blueberries were gelled together in this almost jelly like mold, bet yet they fell apart the moment you put them in your mouth. The blueberry pie is also something that goes great with vanilla ice cream. What doesn't vanilla ice cream go good with, though? Don't answer that question. Haha! :)
I will remind every body that my pie recipe is enough for a double crust pie. So, no doubling it.
Recipe for Crust
3 cups flour
1 1\2 cups butter
1 teaspoon salt
1 egg
6 Tablespoons water
1 Tablespoon vinegar
Directions
Combine first three ingredients. Beat next three ingredients, and pour
into flour mixture. Mix well.
Recipe for Blueberry Pie
Prep Time 30 minutes
Bake 50 minutes
Oven 375 F
Serves 8
1 recipe for a double crust pie ( above)
5 cups blueberries fresh or frozen
2\3 cup sugar
3 Tablespoons flour
1 teaspoon lemon juice
Directions
1. Prepare dough for crust. Line half of the dough in a 9 inch pie plate.
2. In a large bowl combine sugar, flour. Add blueberries and lemon juice; gently toss until coated. (If using frozen blueberries let mixture stand for 45 minutes)
3. Transfer berry mixture to the pastry lined pie plate. Top with other half of dough, crimp edges as desired, and cut slits on top.
4. If desired brush top of pie with egg yolks. To prevent over browning cover the edges of the pie with foil. Bake at 375 for 25 minutes or 50 if using frozen. Remove foil, and bake for 25 to 30 minutes more. Cool on a wire rack.
And as I love to say... Enjoy!
This recipe is for all the pork lovers. I myself am a pork lover, and I loved this dish. It was a savory dish to the very last bite. My favorite part about the dish was how well the pork chops tasted with the cream cheese sauce. The flavors were just popping in my mouth. The green beans were a great side, and tasted good with the cream cheese sauce also.
This is a short post, but don't let that stop you from making this great dish.
Roast Pork Chops
Prep Time 20 minutes
Bake 20 to 25 minutes
Oven 400 F
Serves 4
Ingredients
4 pork chops
1\4 cup dijon mustard
2 teaspoons dried thyme leaves or grounded thyme
1\2 cup chick broth
4 oz ( half of 1 pkg) cream cheese
green beans ( I won't put how much green beans to use. It depends on how many you are serving, and what kind of green beans you are using.)
Directions
1. Heat oven to 400 F
2. Heat large nonstick skillet on medium heat. Add meat; cook 5 minutes or until browned on all sides, turning occasionally. Remove meat from skillet, reserving meat drippings in skillet; place meat meat in a 13x9-inch baking dish. Mix mustard and thyme. Spread onto meat.
3. Bake 20 to 25 minutes or until meat is done (160 F). Put pork chops on serving dish\es.
4. Add broth to the same skillet. Bring to boil on high heat. Reduce heat to medium low. Add cream cheese; cook 2 minutes or until cream cheese is melted completely, stirring occasionally.
5. Spoon cream cheese mixture onto pork chops, and either side with green beans or put the pork chops on top of the green beans.
And as I love to say... Enjoy!
Well, just to show I can cook\bake more than pies, here is my version of Indian Fish Curry. The word India instantly makes us think of spices. That is rightly so. India is the king of spices. Not all India Curries are a hot fiery kind spice. Granted India Curries are spicy, but they aren't going to kill your taste buds,( possibly). How spicy an India Curry is can also depend on where you are in India. India food is or at least can be very yummy. I enjoyed my India Fish Curry even though I am not a fan of spicy food. My taste buds were not made for spicy food. I enjoy more savory food, but this dish did have some savory aspects.One aspect was; the fish. I used salmon for my India Fish Curry, and it was superb. The salmon was very moist, and flaky so to speak. I loved how it turned out.
I don't really have any tips for this dish. It was pretty simple. All I can say now is. Lets get cooking
India Fish Curry
Bake 30 minutes
Oven 350 F
Serves 4
For the Marinade
2 teaspoons dijon mustard
1 teaspoon black pepper
1\2 teaspoon salt
2 Tablespoons olive oil
Directions
Mix the mustard, pepper, salt, and 2 tablespoons of olive oil in a shallow bowl.
Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
For the rest of the Recipe
4 white fish fillets ( Again, I used salmon. I am sure any fish of your choice would work for this recipe)
1 onion coarsely chopped
4 garlic cloves roughly chopped
1 (1 inch) ginger root peeled and chopped
5 cashew halves
1 Tablespoon olive oil
2 teaspoons cayenne pepper or to taste
1\2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon white sugar
1\2 cup of chopped tomato
1\4 cup vegetable broth ( I used turkey broth that my mom made, but you could also use chicken broth)
1\4 cup chopped cilantro
Directions
1. Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
2. Preheat an oven to 350 degrees F
3. Heat olive oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
4. Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven for 30 minutes or until fish is flaky. Garnish with chopped cilantro.
And as I love to say... Enjoy!
