When I saw this No Bake S’mores pie recipe it immediately whisked me back to the late 1960s and the weekend camping trips that were a major part of my life at that time.
Camping was something that we did a lot when I was a kid. Living just outside of Philadelphia in the 1960s meant that there were lots of wooded areas and campgrounds close by. I don’t know how it is now, but in 1967 Pennsylvania was still full of wilderness areas. My parents had an old Airstream trailer and Mom would get it packed up on Friday so we could leave for parts unknown as soon as Dad got home from work.
I am going to lose track of pecan pies.
I am still on my quest for the perfect pecan pie. This one was good, it set up nicely and it was sweet and nutty. The pecans floated to the top and there was plenty of “pecan pie goo” underneath. All in all it was very traditional. It also uses corn syrup; an ingredient I am trying to stay away from.
I was completely happy with the texture and on a scale of 1 – 10 I give the flavor a 9. If you don’t have issues with corn syrup and if you like a very traditionally flavored pecan pie this may be your favorite recipe. Me? I am still looking…I am going to experiment with either caramel or buckwheat honey next. Continue reading
I had a rough time learning to make pie dough. It seemed like it either cracked and crumbled or it was gooey and sticky. It took several years of working on it before I figured it out and now I can pretty much whip out a pie dough in just a few minutes.
With Thanksgiving and the holidays coming up I thought that you might need some help in getting that pie just right. It is hard to explain texture and stuff on a blog post so I decided that this would be the first Restless Chipotle Media video.
This dough is so simple it will become a favorite. The butter gives it lots of flavor while the ice water and cold ingredients keep it flakey and light. Can you do this? You sure can. This is so easy you can even make one of my twisted lattice crusts with it. It really holds together that well.
Twisted Lattice Crust
Before you get started you will need the following ingredients for pie crust:
- 1 1/2 cups organic flour
- 2 tbs sugar
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter
- 1/4 cup or more of ice water
- bowl of ice water for dipping your hands into
- Stir the dry ingredients together until well blended.
- Keeping fingers cold (by dipping in ice water) blend in the butter with your fingers until the mixture resembles Panko crumbs.
- Add ice water and toss together with a fork until mixture starts to form a clump in the bowl.
- Turn out on a floured board and roll out abotu 1/8 inch thick.
- Fit into 10-inch pie plate and bake at 400 for 10-12 minutes.
- Fill with desired filling.
Yield : One 10″ pie
O.k… now that you have read the ingredients here are the videos. It is done in two parts because I am using my camera on video setting until I can get a video camera. And yeah, that is me…that is my kitchen…and that is my way cool hair. Take that Food Network.
And the finished crust….
video and images (c) Marye Audet and Restless Chipotle Media, 2010 Thanks to my camera guy, Matt Audet.
Key limes are tiny little limes that grow on Key West , Florida. The juice is really nothing like a lime..it is more tart somehow, but with a uniqueness that you can’t explain. Key Lime Pie is a classic. Almost everyone loves it and it is so easy to make that it is great for a last minute dessert.
You can’t often find key limes in the produce section but the juice is available. It is usually right by the lemon juice on the shelves. If not, I did check Amazon and they have several brands of key lime juice available. Do not substitute lime juice here, it just won’t work.
Key Lime Pie
- 1 baked crust or,
- 1 graham cracker crust or, my favorite,
- 1 gingersnap crumb crust
- 2 cans eagle brand sweetened condensed milk
- 2 egg yolks
- 1 c key lime juice
- Zest of 2 Key limes if available
- 1 pint heavy cream, whipped and sweetened. Add a little vanilla if desired
1. Whisk the egg yolks and condensed milk together until smooth.
2.Add lime juice and whisk until thickened
3 Pour into desired crust and bake at 350F 10 minutes
4.Chill for about 2 hours
5. Top with whipped cream