Coconut Milk Creme Brulee

 

Ingredients

1 cup Full-Fat Coconut Milk (canned)
2 Tbsp Mild Honey
½ pinch Sea Salt
1 tsp vanilla
2 Egg Yolks
Coconut Sugar (or sugar of your choice)

 

Instructions

Preheat oven to 300°F. 

Line the bottom of a large 11x 14 baking pan with a kitchen towel. Bring a kettle of water to a boil.

While water is boiling, combine coconut milk, honey, salt & vanilla in a saucepan over medium heat. Stir occasionally for about 4-5 minutes. Do not bring to a boil.
 
In the blender, add the egg yolks and blend on Low speed for a few seconds. SLOWLY pour hot cream mixture through the hole in the lid of the blender into the yolks, in a very thin stream, blending constantly until all of the milk mixture is incorporated. Go super slow so you don't wind up with scrambled eggs. This may take a minute or two to incorporate all the coconut milk mixture.

If you don't have a blender, just whisk the eggs in a large bowl and slowly pour in the milk mixture while constantly whisking the eggs.

Pour the custard into ramekins (size doesn't matter, cook time will depend on ramekin size).

Place the ramekins on the towel in the baking dish, and place the baking dish on the center oven rack. Carefully pour the boiling water into the baking dish halfway up the sides of the ramekins, making sure not to get any water into the custard.

Bake 45-50 minutes. If you're using the wide, shallow ramekins, you may need a shorter baking time, closer to 30 minutes. Remove from oven when the custard is slightly firm, and still a little jiggly in the center.

Let cool for about an hour on a wire rack, then cover with plastic wrap and chill 4-6 hours, or overnight.

When ready to serve, blot any moisture off the surface and sprinkle a thin layer of sugar on top of each ramekin. Using a kitchen torch, lightly brown and caramelize the tops. If you don't have a kitchen torch, place under the broiler for a few minutes, though this method doesn't work nearly as well. Put the ramekins in the freezer for about 5 minutes after torching to get them cool again. 

Image and recipe from original post on www.ourpaleolife.com

Carrot Cake (Gluten Free)

In my attempt to eat clean, I have been adapting recipes to be as clean as possible.  This week when 2 lbs of carrots were $.99 at my local fruit and veggie market, I decided to try my hand at carrot cake.  I think it turned out pretty good actually, for my first try.  I may make adjustments along the way but here is what I did.

Carrot Cake
Ingredients: 1 1/2 Cups pineapple (I had frozen but you could use a 15-ounce can crushed pineapple  juice included) 1 pound carrots, peeled and shredded (I used about 4 cups shredded) 1/2 cup almond flour (I use TJ almond meal) 1/2 cup coconut flour 1/2 cup dried unsweetened coconut 1/2 cup coconut sugar 1/2 cup coconut oil, melted 4 eggs 1 1/2 teaspoon baking soda 3/4 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon allspice

Directions: Preheat oven to 350º.
In the food processor with the grater blade I processed the carrots and pineapple. In a large bowl, mix all ingredients together well. Pour batter into a greased 9x13 pan or two 8x8 pans or even make muffins out of it. Bake for 35-45 minutes. Cool completely, and then frost with cream cheese frosting if desired.

I tried a clean-ish version of cream cheese frosting...it was...ok!  That definately needs some tweaking for sure!  I used cream cheese, honey, vanilla.  Next time I think it will need a bit of lemon juice too.

Chocolate Quinoa Cake & Whipped Coconut Cream Icing

Before you roll your eyes and keep scrolling, I promise you, this cake is amazing!  It's moist and yummy and got the deal of approval from the people I served it to!

Ingredients:

2 cups cooked quinoa*

1/3 cup unsweetened almond milk (or preferred milk)

4 whole eggs

1 teaspoon vanilla extract

1/2 cup Earth Balance, melted (or butter)

1/4 cup melted coconut oil

1 cup organic evaporated cane juice or white sugar

1 cup unsweetened cocoa powder (I used Hershey’s Special Dark)

1/2 teaspoon baking soda

1 and 1/2 teaspoon baking powder

1/2 teaspoon salt 

Whipped Chocolate Coconut Cream Frosting

1 (13.5 ounce) can of full fat coconut milk, refrigerated overnight

1 (10 ounce) bag chocolate chips

Instructions

1. Preheat the oven to 350°F and then line two round cake pans (or a 9x13” pan) with parchment paper.
2. In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.
3. Add the cooked and cooled quinoa along with the melted and cooled Earth Balance and coconut oil (could also use all regular butter) then blend until completely smooth, about thirty seconds to one minute.
4. Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda and sea salt).
5. Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
6. Divide the batter between the two pans and bake for 30 minutes. Remove the cakes from the oven and allow to cool.
7. To make the frosting you will need to refrigerate the coconut milk overnight (in the coldest part of your refrigerator) so that the cream separates.
8. When you are ready to make it, melt the chocolate in a sauce pan over low-medium heat. Grab the coconut milk from the refrigerator but don’t shake the can or turn it upside down before opening. Open the can and scoop out the solid parts with a spoon, placing them into the pot with the chocolate. It’s okay if it the solid parts on completely separated, just try to get as much of the thicker portions as possible. Melt the coconut cream and chocolate together then transfer to a large bowl that you can later use to whip it in. (note: if the melted chocolate/coconut milk mixture still appears really dark you can add more coconut milk to lighten it up so that the end result isn't bitter)
9. Allow to cool on the counter then cover and refrigerate for several hours, until thickened. Once it has thickened, remove from the refrigerator and beat on high for thirty seconds to one minute, until a fluffy icing has formed. (I made mine the night before baking the cake).
10. Transfer the cakes to a surface for icing with the bottom side up. I recommend that you only transfer the cakes once as they are fragile and difficult to hold together once removed from the parchment paper.
11. Frost the cake and refrigerate until ready to serve. The icing will melt in really warm conditions but should be fine for a few hours in cooler settings.

Notes

*approximately 3/4 cup dry quinoa will yield 2 cups cooked quinoa. I like to soak it overnight, rinse and then cook it in 1.5 cup water by bringing the water to a boil, adding the quinoa and then reducing to a simmer. Cover and cook for 10-12 minutes. Quinoa should be soft and fluffy, you don’t want any crunchy pieces in the cake!

note: using light coconut milk may result in undesirable results for the icing

(time does not include chilling coconut milk overnight or chilling the icing after it's made)

recipe & photo found at http://makingthymeforhealth.com/2013/12/04/best-ever-chocolate-quinoa-cake-gluten-free/

Clean Banana Bread

• ½ cup whole wheat pastry flour (or for gluten free coconut flour)
  
• ½ cup almond flour
• 1 cup very ripe banana mashed well with a fork (2-3 medium bananas)
• 1/3 cup  coconut oil melted (or 1/2 cup butter can be used)
• ¼ cup chocolate chips or cocoa nibs
• ½ teaspoon cinnamon
• ¾ teaspoon baking soda
• ¼ cup honey or agave or ¼ teaspoon no additive liquid stevia
• 4 eggs
• ½ teaspoon vanilla extract
• pinch of salt

Instructions

1. Preheat the oven to 350 degrees and grease a 8.5 x 4.5 loaf pan
2. In a medium sized mixer bowl combine all the ingredients together and mix on medium until batter looks smooth and combined.
3. Spoon all of the bater in your greased loaf pan and spread it out evenly with a scraper.
4. Sprinkle in chocolate chips (I found my chocolate all hit the bottom if I added it earlier)
5. Place in the oven for 40-45 minutes or until the center is pierced with a toothpick and the toothpick comes out clean. 
6. Pull out of the oven and let it cool slightly (only for a minute or so) then carefully run a knife along the edges to make sure nothing is sticking and cautiously invert it onto your hand or a wire rack and flip it so the bottom is laying flat on the wire rack and let it cool for 20-30 minutes. 

Picture and Recipe (modified) from http://slimpalate.com/banana-bread-paleo-grain-free-gluten-free/

Healthy Banana Oatmeal Peanut Butter Cookies

2 Bananas (Mashed)
2 Tbsp honey
1/2 tsp vanilla extract
1/4 tsp baking powder
cinnamon
1/4 cup almond butter or natural peanut butter

2 Cups rolled oats (I grind half or more into a flour but you don't have to)
1 handful of dark chocolate chips (you can change the cookie by adding raisins, craisins, coconut or your choice of nuts)

Mix first 6 ingredients together until combined.  Add in oat, combine and then add chocolate chips

Bake at 350 15-20 mins, cool and eat.

Chocolate Almond Bites

These beauties are my favorite sweet snack right now, I have a batch in the freezer and pull one out in the evenings or mid afternoon, when I need a little treat.  

Ingredients
1 cup of old fashioned oats
2 TBSP of unsweetened cocoa powder
2 TBSP of unsweetened shredded coconut (this for me is optional)
1/2 cup natural almond butter (I usually use natural peanut butter)
1/4 cup raw honey

Directions
1. Mix the oats, cocoa powder and coconut together in a bowl.
2. Add the almond/peanut butter and honey and mix until completely blended.
3. Pick off about a 1 inch piece and roll into little balls.

4. Chill for about 15 minutes and serve (I put them in a container in the freezer and just pull one out when I want one)

Recipe and image from http://www.luvabargain.com/healthy-recipe-chocolate-almond-butter-oatmeal-bites.html

Chewy Coconut Lime Sugar Cookies

2 3/4 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt 1 cup butter, softened
1 ½ cups white sugar
1 egg ½ teaspoon vanilla extract
zest of one large lime, finely minced
3 tablespoons lime juice
½ cup unsweetened toasted coconut
½ cup sugar for rolling cookies

Instructions
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper. If you haven't already toasted your coconut just put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch out. It goes from white to burnt really quick if you aren't watching closely.
In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
Using a mixer, beat together the butter and sugar until smooth and very fluffy. Beat in egg, vanilla extract, lime juice and lime zest.
Gradually blend in the dry ingredients and toasted coconut.
Roll rounded teaspoonfuls of dough into balls, and roll in sugar.
Place on lined cookie sheets about 1 1/2 inches apart. I made mine too big and they ran together. These do spread quite a bit.
Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet two minutes before removing to cool on wire racks

Recipe and photo from http://www.the-girl-who-ate-everything.com/2010/07/cookie-monster-hits-vegas-chewy-coconut.html#UWGz2iksc1FctoAB.99

Pumpkin Pie with Sweetended Condended Milk

I had pumpkin pie a couple of years ago that I just loved, when I asked for the recipe, I found out the secret ingredient was condensed milk...*insert heavenly moment here*...isn't everything better with that golden ingredient?

1 can (15-oz) pumpkin
1 can (14-oz) sweetened condensed milk
2 large eggs
1 tbsp pumpkin pie spice
1 9-inch deep dish pie crust

Preheat oven to 425 degrees.

Place pie pan on a cookie sheet and line with the crust.

In a large mixing bowl combine the pumpkin, milk, eggs, and spice; mix together until smooth.  Pour the filling into the crust.

Bake at 425 degrees for 15 minutes.  Reduce the temperature to 350 degrees and bake another 40 minutes or until a knife inserted about an inch from the crust comes out clean. 

Remove from oven and set on a wire rack to cool completely.

Crumble Topping

I love fruit crumble but a good crumble is only as good as its topping...Here is one I like to use.

• 3/4 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 cup rolled oats
• 1/3 cup mixed nuts or seeds (I used almonds flour)
• 1 stick unsalted butter, diced and chilled

Peanut Butter Chocolate Bars

Ingredients

• 1 (18.25) package plain yellow cake mix
• 1/2 cup butter, melted
• 1 cup creamy peanut butter
• 2 eggs
• 1 (12 oz) package semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 Tablespoons butter
• 2 teaspoons vanilla
• 1 cup coconut (optional...my sister did not like the texture of it in there)

Instructions

1. Preheat oven to 325 degrees.
2. Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.
3. In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.
4. Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5. Bake for 20-25 minutes. Cool completely before cutting into bars.

Read more at http://www.the-girl-who-ate-everything.com/2009/03/peanut-butter-chocolate-bars.html#Prs2WiTPHpOxMFJu

Ingredients

• 1 (18.25) package plain yellow cake mix
• 1/2 cup butter, melted
• 1 cup creamy peanut butter
• 2 eggs
• 1 (12 oz) package semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 Tablespoons butter
• 2 teaspoons vanilla
• 1 cup coconut (optional...my sister did not like the texture of it in there)

Instructions

1. Preheat oven to 325 degrees.
2. Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.
3. In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.
4. Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5. Bake for 20-25 minutes. Cool completely before cutting into bars.

Brown Sugar Frosting

My friend SL posted this on her blog.  Its a favorite last minute go to icing for me.  I used it twice this summer alone when we had last minute company.  I topped a boxed cake mix (with a couple of added ingredients) with this amazing yumminess....

1/2 Cup Butter
1 Cup Brown Sugar
4 Tbsp Milk
2 Cups Icing Sugar
2 tsp. Vanilla

• Put butter & brown sugar in a bowl.  Cook for 2 minutes 
• Add milk and stir
• Microwave again for 2-3 minutes.  It should be boiling now. 
• Add the icing sugar and vanilla and whisk until everything has been incorporated and you no longer see the sugar.
• Resist the urge to stick your finger in the bowl for a taste...if you do, I will be sorry, IT'S HOT!
• Cool for a bit and then pour over cake.  Let it set for a bit.

Flourless Zucchini Brownies

I have to say. just like Healthy Deep Dish Cookie, I made with chickpeas, I was skeptical about these as well.  But honestly, they were delishish AND they met the approval of men, women and children at a summer gathering.  I DID add mint chocolate icing to them ;-)...that might have helped...

These are flourless...can you believe it???

• 1 cup of almond butter.
• 1 1/2 cup of grated or chopped zucchini. I used a shredder and then chopped it up into really small pieces.
• 1/3 cup honey
• 1 egg
• 1 tsp of vanilla
• 1 tsp of baking soda
• 1 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1 cup of dark chocolate chips.

Directions:

1. Preheat oven to 350 degrees.
2. Combine all the ingredients into a large bowl and mix everything together.
3. Pour into a greased 9x9 baking pan.
4. Bake for 35-45 minutes, or until a toothpick comes out clean.

You can add icing to top or you can serve as is


original recipe found on Delighted Momma

Raspberry Breakfast Bars

 

 

Crust and Top Layer

1 cup all purpose flour (you can also do 1.5 cups all purpose flour)

1/2 cup whole wheat flour 

1 cup firmly packed brown sugar

1 1/4 cups rolled oats

3/4 tsp. salt

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

3/4 unsalted butter, cut into 1-inch pieces

Filling

1/4 cup firmly packed brown sugar

1 lb. frozen or fresh raspberries

1 tsp. lemon zest

1/2 tsp. cinnamon 

1/4 cup lemon juice

2 tbsp. butter melted and cooled

Preheat oven to 350F

Line a 9x9 or 9x13 inch pan. In a bowl, mix together all the dry ingredients for the crust and mix together.

 

Add in the cubed butter, and get your hands in there and smoosh up the butter until you get pea-size pieces of butter mixed in with the flour, etc. Reserve 1-1.5 cups of the mixture for the topping, depending on how much you like. Now, take the rest of the mixture and dump it into the pan, and push it down into a crust. You can use the back of a spoon to make sure it's flat. 

Then in a separate bowl, mix together the filling ingredients. Mix well, and then toss that on top of the crust, and carefully, so as to not damage the crust, spread it evenly. 

Then top it off with the rest of the topping. Use the back of a spoon to flatten the whole bar situation.

Pop it in the oven for around 45 minutes. Every 15 minutes, rotate the pan. You'll know it's done when the sides are bubbling a bit. You can top it off with a sprinkle of brown sugar. Wait till it's cool, and cut them up into pretty bars!

 

Original Recipe & Picture found here

 

Salted Caramel Sauce & Salted Caramel Frosting

Salted Caramel Sauce
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream

Salted Caramel Frosting
2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

Recipe from kimberlytaylorimages.com

Avalanche Bars

12 oz bag of White Chocolate Chips

1/4 cup creamy peanut butter

3 cups Rice Krispies, or “Puffed Rice” if you’re buying generic

1 1/2 cups mini marshmallows

1/4 cup mini chocolate chips + 2 Tbsp for garnish.

Lightly grease a 9×9 pan (or 8×8 if you prefer thicker bars)

 

1.  In microwave-safe bowl dump in white chips and heat on med power for 1 minute.  Stir and continue in 30 second increments until chips are melted.

2.  Combine the peanut butter with the melted chips

3.  Add the krispies.

4.  Let cool approx 15 – 20 minutes stirring every 5 minutes or so to help cool.

5.  Add the marshmallows and the mini chocolate chips and stir to combine.

6.  Dump mixture into the prepared pan and spread evenly, pressing lightly with the back of your spoon, but do not compact too much, otherwise they will get hard.

7.  Press the remaining chocolate chips into the top for garnish.

 

recipe from cookiesandcups.com

Healthy Deep DIsh Cookie Pie

I will be honest, the only reason I tried this recipe was because I was skeptical.  You read the ingredients...you might be skeptical too!


But on a week when I was cutting out gluten, this was a welcome treat!  I tried it and was surprised at how good it was.  I even fed it to my parents and to guests that came for dinner the night after.  Everyone had a good report.  Here is my disclaimer...ITS SWEET!  Take a small piece and enjoy vanilla ice cream or a glass of milk with it.

2 cans chickpeas (drained and rinsed) (500g total)
1 cup rolled oats
1/4 cup unsweetened applesauce
3 T canola oil
2 tsp pure vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 and 1/2 cups brown sugar (I might try 1/4 cup less next time)
1 cup chocolate chips


Blend everything (except the chips) very well in a good food processor (not a blender). Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.

- About 200 calories per serving

Recipe found on chocolatecoveredkatie.com

Apple Dumplings

Ingredients

• 2 whole Granny Smith Apples
• 2 cans (8 Oz. Cans) Crescent Rolls
• 2 sticks Butter
• 1-1/2 cup Sugar
• 1 teaspoon Vanilla
• Cinnamon, To Taste
• 1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Ingredients

• 2 whole Granny Smith Apples (I used honey crisp)
• 2 cans (8 Oz. Cans) Crescent Rolls
• 1 cup Butter
• 1-1/2 cup Sugar
• 1 teaspoon Vanilla
• Cinnamon, To Taste
• 1 cup  Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

~From the Pioneer Woman Website

Lemon Cream Bars

1 can Sweetened, Condensed Milk - 14-ounce Can
½ cups Lemon Juice
1-½ cup Flour
1 cup Oatmeal
1 cup Brown Sugar
⅔ cups Butter, Melted
1 teaspoon Baking Powder
1 pinch Salt

Preheat the oven to 350F.
Combine milk and lemon juice. Mix well and set aside for a moment.
Mix remaining ingredients until crumbly.
Press half of the streusel (dry) mixture into a lightly greased 9×13 baking dish. Pour the lemon mixture over top. Finish by sprinkling remaining streusel over the top of the lemon filling. Bake for 25-30 minutes. Cool completely then store in the refrigerator.
~recipe found on tastykitchen.com

Mini Donut Muffins

I made these for a birthday party.  They were a hit!  They are the perfect size for kids and SO easy to make.

1/2 cup white sugar
1/4 cup margarine/butter, melted
3/4 tsp. ground nutmeg
1/2 cup milk
1 tsp. baking powder
1 cup flour

1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon

Preheat oven to 375. 
Grease 24 mini-muffin cups.  

Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a bowl. Stir in the milk, then mix in the baking powder and flour until just combined.  Fill mini muffin tin half full.  Bake until the tops are lightly golden, 15 to 20 minutes. 

While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture.

Serve and enjoy!

Key Lime Pie

Ok, here is an easy recipe for Key Lime Pie. I sort of tweaked a few recipes to make this one. Takes about 5 mins to prep and seemed to be a real crowd pleaser.


For Filling:
5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup lime juice (I used bottled because I did not have fresh limes if you are using fresh you would probably need 4-5 limes, in that case, use the rind of one lime as well, that will really bring out the flavor)


Mix all ingredients together and set aside.


For crust:
1 1/2 cups graham wafer crumbs
1/2 cup sugar (you can use less if you want to)
6 tbsp butter/margarine (melted)


Mix all ingredients together and press into a 9 inch pie plate. Pour filling into the crust. Bake at 375 for 15 mins of until filling is set. Cool and then chill for an hour or until serving. Top with whip cream or whipped topping when ready to serve.