LET THEM EAT CAKE

No fork needed ... Frozen Key Lime Pie on-a-stick, dipped in chocolate.

OUR HOSTESS: Ellen at Kittymama is our hostess this month and she is taking us all down that nostalgic path with Childhood Memory Pies!

OUR YOU WANT PIES WITH THAT CHALLENGE:  Childhood Memory Pie: Bake a pie or tart that is inspired by a favorite childhood memory. Maybe you spent a summer vacation in Maine so it’s a blueberry pie; or your grandmother always baked lemon meringue, or you remember your first taste of apple pie ever. Tell us a little story that will help us walk down memory lane with you and relive some happy childhood memories

I REMEMBER KEY LIME PIE !!

I don’t remember exactly when it started appearing on a stick, dipped in chocolate, but it didn’t take my family long to make the switch from fork to stick.  Over the years, I have used many different recipes, but I am sharing with you my “current favorite”.  It is a frozen key lime recipe by Nora Ephron.  This recipe has been adapted with an extra step that brings the eggs to the proper temperature rather then using them uncooked.

Sugar Cone Crust:    Rather than the usual graham cracker crust I like to use a sugar cone crust.   A standard size box typically has 12 cones.  Finely grind all 12 sugar cones in a food processor.  Place the crumbs in a bowl and add 6-7  tablespoons of melted butter, stirring until combined.  Press the crumbs onto the bottom of your 9 inch disposable pan and up the sides about 1 and 1/2 inches.   Place in the freezer while you are making the filling.

Frozen Key Lime Pie
Serves 8   (In my world it only serves 6)

6  large egg yolks
1  cup freshly squeezed lime juice   (I use fresh key limes when they are available. 
                                                         One pound of key limes yields about 3/4 cup of juice.
                                                         To “maximize the juice potential” microwave the limes
                                                          for about 45 seconds and roll them on the counter
                                                          prior to juicing.)
2  cans (14 ounces each) sweetened condensed milk
1  Tablespoon finely grated Key Lime zest

Making the pie filling:     In a large heatproof bowl, whisk the yolks and lime juice together.  (I like to beat the egg yolks until they begin to increase in volume and then add the lime juice and whisk until combined.)   Place the bowl over a saucepan of simmering water, and cook  (keep whisking the whole time) until the mixture is foamy and smooth looking and reaches 160 degrees on an instant read thermometer.  Remove the bowl from the heat and whisk in the 2 cans of sweetened condensed milk and the key lime zest until well combined.

Remove the sugar cone pie crust from the freezer and pour in the filling.  Using a rubber spatula, smooth the top.  Place in the freezer. 

DEBBIE’S METHOD FOR ADDING STICKS:  Now is when you have to make the really important decision … does your pie serve 6 or 8!    After approximately 50 minutes in the freezer remove the pie and with a knife, gently score the top of the pie to indicate where your cutting lines will be.  These lines will help you determine the placement of your “sticks”.  You will be using a sharp knife to cut slits, the width of your sticks, in the outside of your disposable foil pan.  You will need to determine midway up the pie from the bottom and the middle of each piece of pie.  (This is where you will use the score marks you made on the top of the pie filling.)  Once you have made the slit in the foil pan, slowly insert a stick.  You are trying to position the stick to as close to the center of each piece of pie as possible.  The better you are at finding the center … the sturdier your finished product will be.  When you have finished inserting the sticks, cover the pie and return to the freezer.  I leave it in the freezer overnight.

"Sticks" have been inserted thru the foil pan into the semi-frozen pie.

DEBBIE’S METHOD FOR UNMOLDING PIE:   With scissors, snip from the top of your tin, down towards each stick.  Next carefully peel the foil pan away from the pie.  This will release the pie from the pan.  Use a sharp knife and cut your pie into pieces.  Each piece will have a stick handle!  The pie will not be difficult to cut as it has a frozen, chewy-candy-like consistency.  Return the pie slices to the freezer until you are ready to dip in chocolate.

The pie has been released from the foil pan and is ready to slice.

 DIPPING THE FROZEN KEY LIME PIE:    In a heatproof bowl, over simmering water, I melted milk chocolate chips.  (Use your favorite chocolate.)    Dip each piece in chocolate, place on a parchment paper lined sheet pan and return to the freezer.  Once the chocolate has set you can wrap each individual piece.

Enjoy pie on a stick!

Filed under: Desserts, You want Pies with that |