Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPies - Margaux's Key Lime Pie With Chantilly Creme
Famous Authors (View All Authors)
Pies - Margaux's Key Lime Pie With Chantilly Creme Post by :Lost_Dutchman Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2761

Click below to download : Pies - Margaux's Key Lime Pie With Chantilly Creme (Format : PDF)

Pies - Margaux's Key Lime Pie With Chantilly Creme

Margaux's Key Lime Pies with Chantilly Creme

12 egg yolks
3 (12 ounces) cans sweetened condensed milk
1 1/2 cups Key lime juice
2 (9-inch) graham cracker pie shells
2 cups heavy whipping cream
1/2 cup white granulated sugar
2 tablespoons vanilla
Creme Anglaise (recipe follows), optional base
Strawberry Puree, (recipe follows) optional base
Fresh strawberries, optional garnish

Preheat oven to 350° F.

In a large mixing bowl, combine the egg yolks and milk. Stir briskly with a wire whisk until well blended. Slowly mix in the lime juice, stirring constantly with a wire whisk until well incorporated.

Divide evenly between the 2 crusts and bake in a preheated 350-degree oven for 20 to 25 minutes. Edges of the pie should be golden when done. Cool on wire racks for 30 min then refrigerate for at least two hours until set.

In a medium bowl of an electric mixer, beat whipping cream and vanilla on highest speed. Immediately, yet slowly, add the sugar until all the sugar is dissolved into the cream and stiff peaks form. Divide the cream evenly between the pies. Carefully spread the cream to the edge of each pie. Chill until ready to serve.

To serve, pour a small amount (about 3 tablespoons) of Creme Anglaise onto bottom of serving plate. Using a decorating tube, squirt a design of Strawberry Puree onto the custard sauce. Design as desired with a toothpick or leave as is. Top custard with a pie slice and garnish with strawberries.
If you like this book please share to your friends :

Pies - Lime -  Nellie's Original Key Lime Pie Pies - Lime - Nellie's Original Key Lime Pie

Pies - Lime -  Nellie's Original Key Lime Pie
1 (9 inch) graham cracker pie crust 1 (14 ounce) can pre-sweetened condensed milk 3 egg yolks (whites are not used) 1/2 cup Nellie & Joe's Key West Lime Juice Combine condensed milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 10 minutes. Allow to stand for 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices.

Pies - Lime -   Lime Marshmallow Pie Pies - Lime - Lime Marshmallow Pie

Pies - Lime -   Lime Marshmallow Pie
Graham cracker crust: 1 1/4 cups whole wheat flour 3/4 teaspoon ground cinnamon 1/2 teaspoon ground ginger 5 tablespoons unsalted butter, chilled 2 1/2 tablespoons honey 2 tablespoons sugar 3 tablespoons unsalted butter, melted lime curd filling: (About 1 1/2 cups) 1/2 cup fresh lime juice (4 to 5 limes) 1/2 cup sugar 3 large eggs 2 egg yolks 6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch pieces Grated zest of 2 limes marshmallow topping: 1 envelope unflavored gelatin 1/4 cup plus 1/3 cup cold water 1/3 cup light corn syrup 1/2 cup sugar 3 large egg whites 1 teaspoon