FROZEN KEY LIME PIE - Barefoot Contessa

Although this recipe is entitled "key lime" you actually make it with regular limes--thank heavens, since they are more plentiful and larger than those tiny key limes.

This pie is just what it should be: tart, cold, and creamy--one of my favorite taste combinations!

Ingredients

1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)
For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

Directions
Preheat the oven to 350 degrees F.

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

Note: If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.

FROZEN LIMEADE PIE

This was the perfect dessert for July 4th. Refreshing, tart, cold, it was a family hit. Very easy to make and I even made the graham cracker crust--nice and thick. And instead of the candied lime peel that's called for in the recipe, I grated lime zest on top. Mmmm, good.

FROZEN LIMEADE PIE

Ingredients
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons butter, melted
Limeade filling:
1 (12-ounce) container whipped topping, thawed
1 (14-ounce) can sweetened condensed milk, chilled
1 (6-ounce) can frozen limeade concentrate, defrosted
1 tablespoon lime zest
Candied lime peels, for garnish

Directions
Preheat oven to 350 degrees F.
In medium bowl, combine cracker crumbs, sugar, and melted butter. Press firmly on bottom and up sides of a 9-inch pie plate. Bake for 7 minutes and let cool completely.

In a medium bowl, add whipped topping and gently fold in condensed milk. Add limeade and zest and gently fold to combine. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lime peels when ready to serve.

Recipe from Down Home with the Neelys

PIE CRUST & DUTCH APPLE PIE

Drum roll, please....I baked my own pie crust! Yea! And it was soooo good, I could have just eaten the crust. I wish I had baked two pies, one with filling and the other devoid of anything but the flakey, buttery, crust.

I learned a few things about pie crust. Number one: cold, cold, cold! That is the key. When you cut up the butter put it back in the fridge or freezer to keep it chilled. Add the flour, sugar, and salt to a chilled bowl. As you cut in the chilled or frozen butter put it back in the fridge if the butter starts to soften. In an Arizona kitchen that can happen quickly. You want the butter to stay cold so it will puff up as soon as it hits the hot oven creating a flakey crust.

Number two: let the dough rest for two hours in the fridge after forming it in a ball. Then after forming the dough in a pie dish slip it back in the refrigerator for another two hours, if possible. The gluten will relax and the crust will be more flavorful and flakey.

Number three: I have more to learn about making the pie crust pretty. It has no style since I just nervously placed it into the pie dish. I like to think of it as "rustic".

Below is the recipe for the pie crust and the Dutch Apple Pie (a blending of three recipes I liked). The apple pie received rave reviews from friends and family. I paid more attention to the crust so I cannot wax poetic about the filling.

Pie Crust

1 cup ice cold water
2 1/2 cups flour
1 Tablespoon sugar
1 Teaspoon salt
2 sticks of chilled unsalted butter, diced

Mix flour, sugar, and salt in a chilled bowl (unless your kitchen is already cool, which means you must not live in Arizona)

Add the diced butter to the flour mix and cut in with a pastry blender until the butter is the size of peas

Drizzle about a 1/2 cup of the ice cold water to the mixture and quickly gather it together using a spatula. If you need more water (glue) add a tablespoon at a time. Once it is coming together, divide the dough and wrap it in plastic and place in the fridge for two hours. (If you are not making a double-crust pie you can freeze it for future use.)

Remove the dough and roll (roll, don't stretch) it out onto a floured board. When you have the size you want, fold it in half and place in pie dish. Unfold and gently press into place.

DUTCH APPLE PIE

5 cups sliced Granny Smith apples
2/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 Tablespoons butter

Topping

3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
3/4 cup rolled oats
1/2 cup chopped walnuts
1 teaspoon lemon zest
1/2 cup butter, diced

Preheat oven to 350 degrees. Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss apples to coat.

Place coated apples in pie shell. Dot with 2 tablespoons of butter.

Mix topping ingredients until crumbly. Sprinkle on top of apples. Bake for one hour.

PHYLLIS' SOUTHERN PECAN PIE

For years I have tried different pecan pie recipes--I could never get the pie just right. If the filling looked done then the crust was burnt. If the crust looked right then the filling was too runny.

One day, Pam told me about her mom's pecan pie recipe and I instantly asked for it. Pam's mom, Phyllis, is a Southern lady--the real deal. So, I immediately knew this recipe would be THE one for me. This is the only pecan pie recipe I will ever make. It is perfection! And I think the secret is to cook the filling BEFORE you pour it in the pie shell.

By the way, Phyllis just celebrated her 80th birthday! Her party, hosted by her three daughters, included darling hats and hand-made boas--it was great fun.

Phyllis' Pecan Pie

½ c granulated sugar
1 ¼ c dark Karo syrup (spray measuring cup with Pam, tip from Phyllis)
3 eggs
4 T melted butter
1 t vanilla
1 c pecans (heaping)
Dash salt

Cook sugar and syrup until mixture thickens—cook on high, then reduce to medium and cook 5 minutes (sugar will be dissolved, syrup consistency)
Beat eggs well
Add hot syrup slowly (or eggs will curdle), while continuing to beat
Add melted butter, vanilla, salt, and nuts
Pour into pie shell; bake in hot oven at 450° for 10 minutes, turn oven down to 300° for 35 minutes

Makes 1 9” pie