Key Lime Pie

Course Dessert
Cuisine American
Servings 10 Mgr's cut, 8 Chef's Cut, 6 Family cut

Ingredients
  

  • 7 ea Egg yolks *use egg whites to make merengue! or freeze for up to 3 months for other recipes.
  • 2 ea Eagle Sweet condensed milk 14.5 oz can
  • 1 cup Nellie & Joe's Key Lime Juice
  • ¾ tsp Cornstarch
  • 2 ea 10" Graham Cracker pie shell cut recipe in half for 9" shell

Instructions
 

  • Pre-heat oven to 250℉
  • Separate yolks. It's best to do this at egg's coldest temp. In mixing bowl, beat yolks on medium-high until they are pale yellow and firm.
  • Turn of the mixer, and add in the condensed milk. Blend eggs & milk on low for minute. Scrape down the sides of the bowl if necessary, then turn the mixer back on low.
  • Dissolve cornstarch into Key Lime juice, and slowly add into the egg/milk mix until fully combined.
  • Pour 1 lb. of mixture into each graham cracker shell. Any remaining mix, pour into a Pyrex dish to have as a snack for being a such a hard-working Cheffie.
  • Bake for 30 minutes. Pies should be solid, just the slightest "shake".
  • Remove from oven, allow to cool on a rack. Place in the fridge to serve same day, or freezer to store. From frozen, allow 30-45 minutes to thaw.
  • Serve with a dollop of whipped cream.

Banana Cream Pie #1

Course Dessert, Snack
Cuisine American

Ingredients
  

Banana Simple Syrup

  • 1 cup Sugar
  • cup Water
  • Salt, pinch
  • 3 each Ripe bananas sliced into 1" pieces

Pie Filling

  • ½ cup Sugar
  • ¼ cup Corn starch
  • Salt, pinch
  • 2 each Eggs
  • 2 cup Milk
  • ¼ cup Banana simple syrup
  • 2 tbsp Butter, chilled and cubed
  • 1 tsp Vanilla extract

Pie Crust

  • 2 cup Nilla wafers, crushed
  • ¼ cup Banana simple syrup
  • 2 tbsp Butter, melted

Pie Topping

  • 16 oz Heavy cream
  • ½ cup Powdered sugar
  • 2 each Bananas, large and sliced

Instructions
 

Banana Simple Syrup

  • Boil water, sugar and salt. Cover and simmer for 10-15 minutes.
  • Add chopped bananas, and simmer another 10 minutes.
  • Strain and set syrup aside to cool.

Pie Filling

  • Combine sugar, cornstarch, and salt.
  • Add eggs, and whisk well.
  • Add milk and banana syrup, and whisk to combine well.
  • Bring to a boil.
  • Remove from heat. Whisk in butter and vanilla.
  • Cover and chill for 2 hours.

Pie Crust

  • Process cookies, then add syryp and butter.
  • Press into a pie tin. Refrigerate for 30 minutes.

Pie Topping

  • For best results, pre-chill bowl & whisk in freezer for 30 minutes.
  • Whip cream until frothy.
  • Add in powdered sugar and vanilla, and continue whipping until stiff peaks form.

Pie Assembly

  • Top pie crust with sliced bananas.
  • Pour pudding over bananas, then top pudding with more bananas.
  • Top pie filling with whipped cream and more sliced bananas.

Hint:

  • Squeeze lemon juice on sliced bananas to prevent them from browning.

Baklava Cupcakes

Course Dessert, Snack
Cuisine American, Mediterranean

Ingredients
  

CUPCAKES

  • 1 ¼ cup Vegetable oil
  • 2 ½ cup Sugar
  • 1 ¼ cup Water
  • ½ cup Orange juice
  • 1 each Orange rind, grated
  • ½ tsp Cloves, ground
  • ½ tsp Cinnamon
  • 1 tbsp Baking powder
  • 4 cup Flour

Honey Simple Syrup

  • 1 cup Sugar
  • 1 cup Water
  • ½ cup Honey

Filling

  • 1 cup Toasted walnuts, ground fine
  • ½ tsp Cinnamon
  • 2 tbsp Sugar
  • 4-5 tbsp Honey syrup

Cream Cheese frosting

    Instructions
     

    Cupcakes

    • Make cupcakes, using cream method. Bake 18-22 minutes.
    • Core when cooled.

    Syrup

    • Combine ingredients, bring to boil for 5 minutes.

    Filling

    • Combine ingredients in processor, process to thick paste.
    • Inject into cupcakes.

    Assemble process

    • Brush cupcakes with syrup, frost & top with filling. Garnish with baklava crumbs & cinnamon-sugar.