Saturday, January 16, 2016
I used the Blue Bonnet Cafe cook book again this week, but exchanged their nutty, shortbread crust with a prepared Graham cracker crust. I also made a coconut whipped cream to top instead of regular whipped cream and berries.
It was delicious, but I can't wrap my head around uncooked eggs. I have a baked key lime pie recipe that I've made before that is just as good without the rush of salmonella. (Totally kidding).
KEY LIME PIE - adapted from Blue Bonnet Cafe
Crust: Graham cracker crust
1 (14 oz) can sweetened condensed milk
4 egg yolks
8 oz cream cheese, softened
2 tbsp. grated lime zest
1/2 cup lime juice
2 cups heavy whipping cream
1-2 tbsp sugar
1 tsp coconut extract
For the pie: Combine the condensed milk and egg yolks in a mixing bowl. Mix until blended. Add the cream cheese and lime zest. Process until smooth. Add the lime juice slowly, mixing until well blended. Spoon into prepared crust. Chill, covered, for 8-10 hours, or overnight. Whip cream cream, sugar and extract until stiff. Spread over chilled pie just before serving.