T's birthday pie!As soon as I heard the ingredients for this months Royal Foodie Joust (hosted by Jenn-The Leftover Queen)I was excited. How could I not be with Lime, Raspberry and Almonds as the ingredients???!!! I new that these would be easy ones to work with. T.'s birthday is today and Key Lime Pie is one of his faves so I knew that would be the base but I was kind of confused as to how to work in the rest.
On Mother's Day we were hanging out by the pool and I posed the problem to T. thinking I would get my solution from him but up chirps my oldest daughter (who reads cookbooks because she has devoured every other age appropriate book in the house) that I needed to do an almond crust and a raspberry glaze on top. Wow...is she good or what???!!! So guess what I did all day Friday?
Key Lime Pie with an Almond/Graham Crust and a Raspberry Glaze with Fresh Whipped Cream
Almond Crust:
1 Cup slivered almonds, lightly toasted
2/3 Cups graham cracker crumbs
3 Tbsp sugar
1 Tbsp unsalted butter, melted
In a food processor blend together the almonds, graham cracker crumbs and sugar until well mixed. Add the melted butter and blend until a moist crumb is formed. Press into a tart or pie tin (if using a tart pan use two pieces of foil to cover the outside of your pan) and bake at 350 for about 12 minutes or until the crust is browned.
2 Bags of Key Limes for $.99. The joys of living in Florida!4 eggs
1 (14 oz.) can condensed milk
4 oz. fresh squeezed key lime juice
Blend eggs and the condensed mile. Add the key lime juice and blend thoroughly.
Pour the filling into your prepared crust and bake at 350 degrees for 15 minutes. Remove from the oven and cool at room temperature. Refrigerate for at least one hour.
Raspberry Glaze:
1 pkg of frozen raspberries ( I had 1/2 bag frozen and about a cup fresh)
1/3 Cup sugar
1 Tbsp corn starch
Using a food processor puree the raspberries. Strain using any means you have. I tried to use a small strainer but it was a pain in the butt so I finally ended up using a small piece of cheese cloth and forcing the juice through.
In a small saucepan mix the raspberry juice with the sugar and the cornstarch. Cook over medium heat, stirring constantly, until clear and thickened. Allow to cool.
Pour cooled glaze over cooled key lime pie.
Fresh Whipped Cream:
1 pint whipping cream
2 Tbsp sugar
1/2 tsp vanilla extract
Whip using the whisk attachment on you mixer until it form stiff peaks. Using a spatula fill a piping bag and pipe the edges of you pie.
As Always...
Happy Entertaining!!!
Judy
www.nofearentertaining.com
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