Easy-peasy key lime pie

Since I was cheating on my diet anyway, I decided to make a key lime pie as well. This is a real easy recipe that can be made quickly. It’s especially easy when you have guests over ๐Ÿ™‚

Ingredients:

4 egg yolks

1 (14 ounce) can sweetened condensed milk

1/2 cup key lime juice

3/4 cup cold heavy cream

9 inch prepared graham cracker crust

Method:

Preheat an oven to 350 degrees F.

Put the crust in the oven until it preheats, about 5-10 minutes.

While the crust is baking, beat the egg yolks in a bowl with the condensed milk, and cream. Whisk in the lime juice a little at a time to thicken the custard. Pour the custard into the pie crust and return to the oven.

Bake in the oven for 15 minutes to help the custard begin to set. Cool to room temperature before covering loosely with plastic wrap and refrigerating overnight.

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Tiramisu

I made tiramisu this past week in time for my birthday ๐Ÿ™‚ I’d never made it before so I thought I’d try it out. I try not to make desserts on a regular basis simply because it’s so high in calories, but I thought it was OK to cheat on the diet for my birthday ๐Ÿ™‚ After all it just comes once a year, right? Since I had no trusted recipe, I decided to go out on a limb and try one posted on Allrecipes. I omitted the liquer, but kept everything else – the mascarpone cheese and the ladyfingers are a must. It actually turned out pretty well. To top it, it isn’t very complicated either. No more buying tiramisu from the store now ๐Ÿ™‚

One VERY important caveat to keep in mind is that the tiramisu needs to be kept in the fridge for at least 24 hours so that the flavors can marinate and seep in. If you eat it the same day, it doesn’t taste good. In fact, it doesn’t taste good at all. And the effort and money spent to make it seems like a waste. It’s best to make it a day or two before you have to eat it.

Ingredients:

3 egg yolks

2/3 cup white sugar

1/3 cup milk

3/4 cup heavy cream

1/2 teaspoon vanilla extract

8 oz. mascarpone cheese

2 cups strong brewed coffee, room temperature

24 soft ladyfinger cookies

1/2 tbsp. unsweetened cocoa powder

Method:

In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in the milk and cook over medium heat, stirring constantly, until the mixture boils.

Turn the heat to medium-low. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in the refrigerator for 1 hour.

While the custard is chilling, keep a medium bowl and the beaters in the freezer. Remove the utensils from the freezer after an hour.

Beat the cream with vanilla until stiff peaks form. Keep it aside.

Whisk the mascarpone cheese into the custard mixture until smooth.

Put the coffee in a tall coffee cup. The next step is to soak the ladyfingers in coffee. Iโ€™ve heard that there are two kinds of ladyfingers available in the market. I found the soft ones and so used those. If you find the hard cookies, you might want to figure out how to soak the cookies. They should not get too soggy, thatโ€™s the tricky part. What I did was to quickly dunk the cookies in lengthwise and then turn them over upside down so that the coffee completely covered the cookie. If at all I felt it was too soggy, I carefully squeezed the coffee out. Be very careful in this step. I also found that it was easy to lay the cookies in the dish you want to use and then brush coffee over the cookies. Itโ€™s actually much, much easier and I will be using this strategy the next time I make tiramisu (which will not be any time before Christmas ๐Ÿ™‚

Arrange half of soaked ladyfingers in bottom of a 7×4 inch dish. Make sure you use a dish with higher edges. Mine was about 1.5 inches high and it was quite a task to try and put in two layers. Spread half of the mascarpone custard mixture over the ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

I had a little more left after filling up the rectangular dish. I actually arranged ย whatever was left in another little 3-4 inch bowl. While doing this I mixed the mascarpone mixture with the whipped cream and continued to layer it with the coffee-soaked ladyfinger cookies. While there were just two layers in this bowl, it was much easier, faster and in my opinion, tastier!

I should have taken the pictures before I proceeded to cut it ๐Ÿ˜ฆ I know it doesn’t look very pretty, but the taste was heavenly ๐Ÿ™‚