A Taste of Summer…(and future plans: Restaurant Week)
My mother was wanted a dessert this morning that can be eaten by dinner. She has an obsession with citrus type desserts that is a bit decadent as well, so the frozen key lime pie the bill.
The pie is very refreshingly tart, a bit creamy from the condensed milk and egg yolks, and the crunchiness of the graham cracker crust. It’s a beautiful symphony of sweet, tart, crisp, and creamy characteristics of this pie that made my mom craving for more after her first slice. Heck, I have to guard the freezer from her eating more of that pie!
So here’s the recipe:
Frozen Key Lime Pie
Ina Garten, Barefoot Contessa Family Style.
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
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.
On the title, I’ve written, “future plans” just because in the next two weeks or so, I’m not planning to write a new post unless I’m really dying to bake something out of boredom or just because I have to (by the command of my mom). Around the week of January 22, I’m going to eat out at fine dining restaurants in the city because of the Winter Restaurant Week (the link takes you to online reservations at Opentable) that’s starting on January 22-26, 207 and January 29-February 2, 2007; where 3 course lunch is $24.07 and dinner is $35.
I’m just trying out 4 (2 per week on Tuesdays & Thursdays for lunch, since that’s when I have time), starting with A Voce (I hope they have the duck meatballs on that menu), Morimoto (yup, the Japanese Iron Chef’s place in the Meatpacking District), Eleven Madison Park (I’ve eaten there pre-Daniel Humm and renovation period but not recently), and finally Lure Fishbar. Usually, there’s a lot of nay sayers about the Restaurant Week because there’s a lot of limits to what you can order on the menu but since I don’t have the luxury of spending on an upwards of $40 for lunch, I’ll take my chances. I just hope I don’t die from gluttony or face with food that doesn’t sparkle. I meant in ways that the food is ok, but doesn’t rock my world good.
Correction (as of 1/3/07): I changed the Morimoto reservation to Telepan since I’ve re-read reviews on Morimoto that it had great, flashy environment that is meant for the hipsters but the food is inconsistent. I’m more for the food than the settings. Hence, the change in reservations. Also, I’m going to be eating with a friend on my A Voce reservation. Yay! :D