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Key Lime Pie

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Food & Wine Recipe. Key lime pie. Kiwi Lime Pie Recipe. Heat the oven to 375°F.

Kiwi Lime Pie Recipe

Place the flax and water in a small bowl and stir with a teaspoon. Set aside. In a food processor, grind the graham crackers and oats into fine crumbs. Transfer to a separate bowl. Using a clean coffee grinder, grind the pumpkin seeds. In a large bowl, place the condensed milk, egg yolks, and lime zest and juice. Bake 12 to 15 minutes, until the edges are firm but the center still jiggles when you shake the pan. Chef's Note Add a spoonful of nonfat Greek yogurt to dress up your dessert even more (and sneak in another superfood!). (1/12 of pie) 219 calories, 6 g protein, 7 g fat, 3 g saturated fat, 34 g carbohydrates, 1 g fiber, 73 mg sodium Nutritional analysis provided by Other Reprinted with permission from The Drop 10 Diet Cookbook by Lucy Danziger, © 2013 Condé Nast The editor in chief of SELF for more than ten years, LUCY DANZIGER is also the author of the New York Times bestseller The Nine Rooms of Happiness.

So, How's It Taste? Chocolate-Covered Key Lime Pie. Chocolate-Covered Key Lime Pie Happy Blogiversary to So, How’s It Taste!

So, How's It Taste? Chocolate-Covered Key Lime Pie

Can you believe it’s been three years? THREE years since my first post. I almost don’t believe it. Looking back at my first and second year blogiversaries, I detect a chocolate theme. So, how’s it taste? Pretty freakin’ fantastic! I think the slices are quite huge, so find a buddy to share with you. Since the slices are so big, a great way to serve this is to cut the slices into almost bite-sized chunks. I want to say thank you to everyone that reads this little ol’ blog of mine. Directions: 1. 2. 3. 4. Raw Chocolate Covered Key Lime Bars. I have always loved key lime pie in the summer.

Raw Chocolate Covered Key Lime Bars

So when I was in high school, and I was visiting the Minnesota State fair one year and I saw a stand selling chocolate covered key lime pie on a stick I was excited. I had it in my hand, and I bit into the cool and creamy chocolate covered pie. It was good, but the filling was not quite as good as my home made key lime pie. You see, I am very picky about key lime pie, it has to be the perfect consistency, creamy but not too sweet and plenty tart. 

Since the experience with key lime pie on a stick happened, I have made many key lime pies, all delicious and to my standard of tartness, but I have never covered them in chocolate. I created a raw nut free version using avocadoes as a creamy filling (don't worry you can not taste them, they just make it luscious) over a "graham cracker" crust covered in raw dark chocolate. Key Lime Whoopie Pies. Small, golf-ball-size key limes have a wonderful perfume and bright, complex flavor.

Key Lime Whoopie Pies

If you can’t find them, use regular limes instead. Ingredients 1 1/3 cups all-purpose flour (spooned and leveled) 1 cup whole-wheat flour (spooned and leveled) 1 cup packed dark-brown sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon, divided 1/2 teaspoon fine salt 1/2 cup full-fat plain yogurt 1/3 cup vegetable oil 3 large eggs 1 teaspoon pure vanilla extract 8 ounces cream cheese, room temperature 1 cup confectioners’ sugar 1 tablespoon grated lime zest plus 3 tablespoons juice (from 6 key limes or 2 limes) 1/4 cup granulated sugar Directions Preheat oven to 350 degrees, with racks in middle and bottom thirds. Combine remaining 1/4 teaspoon cinnamon and granulated sugar. Get Ahead Make your party a breeze by prepping the cream cheese filling or even the whole dessert in advance. About the Author Modern Day Moms. Key Lime Pie. I’ve always been intrigued by the American Key Lime Pie and thought it was high time I tried it.

Key Lime Pie

Of course, here in New Zealand we don’t have access to key limes, so I had to substitute good old New Zealand limes. I’ve kept the original recipe name though, as calling it New Zealand Lime Pie just wouldn’t have quite the same ring to it! I searched through a bunch of online recipes and came across this one from Food and Wine.com, which was based on a recipe from the 1940s. I adapted it further still, using gingernut biscuits for the base, adding extra juice and zest for a bit more bite, as well as a good dollop of crème fraiche to counteract the sweetness of the sweetened condensed milk. I also didn’t sweeten the whipped cream, as I felt the pie was already sweet enough without adding further sugar.

What I quite liked about this particular recipe was that it whipped up the unused egg whites and folded them back into the mixture, giving it a lighter, more mousse-like quality. Ingredients: