Key Lime pie is naturally pale yellow, the only color due to egg yolks. In this recipe, however, the pie is very subtly flavored and colored with fresh basil leaves. It is topped with a tart glaze to counteract the sweet cream. I shared these with my coworkers at the Bronx Beer Hall, after one had let me try her Key Lime Pie Ale. Both were delicious.
Ingredients Filling 1 cup of lime juice 2 eggs 8-10 leaves of fresh basil 1 tablespoon zest 3 cups (24 oz) sweetened condensed milk 3/4 cup sour cream Crust 2 cups oats, blitzed 3/4 cup flour 3/4 cup olive oil 1 teaspoon salt 3 tablespoons sugar 1/2 teaspoon cinnamon Glaze 1 tablespoon corn starch 1/4 cup lime juice 1 teaspoon zest 1/3 cup water 1 tablespoon sugar To make the filling, blend the juice, zest, egg, and basil. Mix with remaining filling ingredients. To make the crust, combine all ingredients and press into tins or muffin cups. Fill the crust and bake at 350 for 5-7 minutes. Cool, then make the glaze. To make the glaze, whisk all the ingredients together until blended. Boil, stirring until clear and glossy. Top each pie. Chill and serve.
1 Comment
|
M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
All
|