Sweet Treats Week: Recipe #1
It’s Sweet Treat Week here at The Goods! And to kick things off on the recipe front, here is a sweet and tart little number that I whipped up the other night. It’s basically a key lime pie with raspberry whip cream. Yum!
1 1/2 cups of crushed graham crackers
5 T of melted butter
a pinch of brown sugar and cinnamon (to taste)
1 tsp of vanilla
Heat oven to 350 degrees. Use a food processor to crush graham crackers into small pieces. Or, you can do what I did, put grahams in a ziplock bag and roll over it with a rolling pin until crushed to bits! Put grahams in a bowl, stir in melted butter, brown sugar, cinnamon and vanilla. Press mixture into a pie pan. Pop into the oven for 5-10 minutes. Set aside.
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lime juice
2 teaspoons grated lime zest
2 egg yolks
Pour milk, lime juice and zest into a bowl. Mix well. Blend in the egg yolks. (Try to make something with those leftover egg whites!) Pour filling into the pie shell. Pop in the oven for 12-15 minutes at 350 degrees. Allow to cool. Refrigerate for a few hours. It’s best when refrigerated overnight!
Raspberry Whip Cream
1 1/2 cups cold heavy cream
1-2 T of sugar
1-2 cups of raspberries (depending on how much flavor you want)
2 tsp sugar
Rinse fresh raspberries and sprinkle 1-2 tsp of sugar (depending on how many raspberries you choose to use). Stir sugar in with berries and allow to sit for 30 minutes. Mash with a fork. Set aside.
Pour heavy cream into a bowl with 1-2 T of sugar, depending on how sweet you want it. Whip heavy cream with a whisk or use an electric mixer until it forms stiff peaks.
Pour berries through a sieve and into the whip cream. Press berry mixture with the back of a spoon to get as much juice as possible. Try not to over-stir the mixture. I made the mistake of over-stirring, and my whip cream ended up looking a bit sad by the time it made it to the pie:(
Spread whip cream over pie and garnish with raspberries and lime twists. Chill for an hour or more. The colder the pie, the better it is! Enjoy!