welcome to my fiftieth post!

spring break with my family was always an awesome time.  we’d go down to florida, spend the week at the beach with grandma and grandpa and have a fabulous easter dinner, complete with steak, shrimp and key lime pie.  this is my grandma clark’s delicious recipe for key lime pie.  it’s very simple to make, and when you use the right ingredients, can be very waistline friendly!

• 2 eggs, beaten well
• 1/2 c key lime juice (i prefer nellie & joe’s)
• 1 14 0z. can sweetened condensed milk (i use the fat free kind)
• 1 8 oz. tub of cool whip (i use the lite kind)
• 4 (or less) drops of green food coloring

1. in a medium bowl with a lid, whisk the first three ingredients together very well.  do not worry about the raw eggs, the acid from the key lime juice has a cooking effect on them.  you’ll need to refrigerate the pie overnight to allow ample time for the key lime juice to do it’s thing. source
2. fold in the tub of cool whip, making sure to not over beat the mixture.  add a small amount of food coloring, if desired.  cover and place mixture in the fridge overnight.
3. when ready to serve, pour into a prepared graham cracker crust.

now, florida tradition would call for a store-bought pie crust, which is great and wonderful.  but this is a cooking blog!  so of course, the crust needs to be made from scratch.

• 1 1/2 c finely ground graham crackers
• 1/3 c sugar
• 6 tbsp butter, melted
• a couple of dashes of cinnamon

1. preheat oven to 375°.
2. mix graham cracker crumbs, sugar and butter in a 8-9″ pie dish.  press mixture into dish.
3. bake for 7 min.  cool.

enjoy!

i have wanted to make chocolate mousse pie for a long time.   i decided that this year’s super bowl would have be the perfect opportunity.  i was so excited to try it, i forgot to take a picture!  this is the “after” picture.  you’ll just have to try this recipe for yourself and see how you like it.

• 1 9″ pie shell, baked (see recipe below)
• 1 c semisweet chocolate chips
• 1/4 c white sugar
• 4 tbsp water
• 1 tsp unflavored gelatin
• 3 eggs
• 1 tsp vanilla extract
• 1/2 c heavy whipping cream
• 2 tbsp white sugar
• 2 tbsp unsweetened cocoa powder
• 2 tbsp confectioner’s sugar
• 1 c heavy whipping cream
• 1/2 tsp vanilla extract

1. sprinkle the gelatin on top of 2 tbsp of water.  separate the eggs.
2. in a double boiler, heat chocolate, 1/4 c sugar and 2 tbsp water; stir constantly until melted.  add softened gelatin to the mixture, and heat until completely dissolved.  remove heat from pan and gradually beat in egg yolks.  return pan to heat, and stir in 1 tsp vanilla.  cool slightly.
3. while chocolate mixture is cooling, beat egg whites to soft peaks.  gradually add 2 tbsp sugar and beat until stiff, but not dry.  fold whipped egg whites into chocolate mixture.  whip 1/2 c cream until stiff, and fold into chocolate mixture.  spoon into pie crust, chill overnight.  (frozen extra filling frozen tastes just like coldstone creamery chocolate ice cream!)
4. to make topping: add cocoa and confectioners’ sugar to 1 c whipping cream.  chill overnight.  whip until stiff.  stir in 1/2 tsp vanilla extract.  top the pie with this chocolate whipped cream.  chill several hours or overnight until set.

french pie crust (yields two pie crusts, freeze one for later!)

• 3 c all-purpose flour
• 1 1/2 tsp salt
• 3 tbsp white sugar
• 1 c shortening
• 1 egg
• 1 tsp distilled white vinegar
• 5 tbsp water

1. in a large mixing bowl, combine flour, salt and sugar.  mix well, then cut in shortening until mixture resembles coarse meal.
2. in a small bowl, combine egg, vinegar and 4 tbsp of water.  whisk together, then add gradually to flour mixture, stirring with a fork.  mix until dough forms a ball.  add one more tbsp of water if necessary.
3. allow dough to rest in refrigerator  10 minutes before rolling out.

enjoy!

this pie is one of tom’s favorite desserts, if not his absolute favorite dessert.   it’s frequently served at thanksgiving and Christmas.  but i make it several times during the year, dressing it up with mini pie crust cutters.

it is very simple to make, especially if you use ready-made pie dough.   however, i am not a cheater. here’s the recipe, courtesy of the 1953 edition of “better homes and gardens new cook book”:

plain pastry (for an 8-9 inch double crust pie)

• 1 1/2 cups sifted enriched flour
• 1/2 tsp salt
• 1/2 c shortening
• 4-5 tbsp cold (COLD) water

1. sift together the flour and salt.  cut in half the shortening with a pastry blender until the mixture looks like cornmeal.  then cut in the remaining half until the pieces are sizes of peas.
2. sprinkle water (i use water from the brita in the fridge), a tablespoon at a time, over part of the mixture.  gently mix fork; push to one side of bowl.  sprinkle next tablespoon water over dry part; mix lightly; push to moistened part at side.  repeat until all is moistened.  gather up with fingers; form into ball.  let stand several minutes.  (at this point i put the crust in the fridge for about 15 min.  the cooler the shortening, the flakier the crust becomes because the steam from the shortening makes little pockets in your crust, thus forming flakiness.)
3. divide dough by about 2/3 and 1/3.  form ball.  flatten slightly and roll on lightly floured pastry cloth.  (i use saran wrap.)  roll 2/3 dough in a circle form, if edges split, pinch together.  always roll from the center out to the edge.  use light strokes.  place in pan, cut off excess dough around edge of pie dish.
4. roll remaining 1/3 dough out.  cut shapes from dough, brush with small amount of water, place on edge of crust.  place pie in the fridge while preparing filling.

pecan pie

• 1/2 c sugar
• 1/4 c butter
• 1 c light corn syrup
• 1/4 tsp salt
• 3 eggs
• 1 heaping c pecans

1. cream sugar and butter.  add syrup, salt; beat well.
2. beat in eggs, one at a time.  add pecans.
3. pour into a 9-inch pastry-lined pie pan (see above ).
4. bake in a moderate oven (350°) 1 hour and 10 minutes – or till knife comes out clean.

enjoy!