Posted on 11/22/2020 11:42:07 AM PST by ransomnote
https://www.youtube.com/watch?v=igTSeSwz5I4
I enjoyed the dry humor and laughed out loud when he said pumpkin pie had been enjoyed in the US for 200 years, or 400 years, if you include 2020.
Release the Kraken!!
Oh, wait...sorry wrong thread.
I LOVE pecan pie.
He’s good at witty comparisons of England and the US.
LOL...
Triple Layer Key Lime Pie in Cinnamon Brown Sugar Crust
Triple Layer Key Lime Pie
PREP Cinnamon Brown Sugar Crust 2 1/2 cups graham crackers crumbs 1/4 cup dark brown sugar 1 teaspoon cinnamon 1 stick melted butter 1-2 tablespoons egg whites, room temp
METHOD Filling---2 14 ounce cans sweetened condensed milk 1 cup of key lime juice 8 egg yolks, room temp 1/2 cup sour cream, room temp The Chilled Layer 8 oz cream cheese, softened 1/2 cup sweetened condensed milk 1/4 cup key lime juice 1/4 cup sour cream, room temp 2 tablespoons granulated sugar The Whipped Layer 1 1/2 cups heavy cream, very cold 2 tablespoons sugar 2 tablespoons key lime juice
combine and toss grahams, dark brown sugar and cinnamon. Make a well in center; add melted butter then incorporate til pinching the dry mix holds together. Add the egg whites to the mixture and mix well.....you need to work quickly to move the prepared crust mixture in to the spring form and form the crust or the mixture will start to dry out.
Working from the bottom of the spring form, move the crust mixture around to cover the bottom first. Work the crust mixture up the sides of the spring form all the way to the edge of the ring. Use either the bottom of a glass or dry measure cup to press down on the bottom, sides and especially where the bottom of the pan and sides come together to achieve a nice even and packed crust; bake 15 min.
While the crust is baking, add the 8 egg yolks to a large glass bowl. Using a wire whisk, whisk the yolks for about a minute. You will want the yolks nice and creamy with some air incorporated into them. No need to break out the mixer for this step. Just some good ole whisking by hand will do. Add the 2 cans of sweetened condensed milk to the mixture and continue to whisk until well blended. Add the room temperature sour cream (1/2 cup) to the mixture and whisk. The sour cream, if not at room temperature will clump, so make sure this and all ingredients are at room temp. Pour the key lime juice into the mixture and continue to whisk. You will notice that the mixture will begin to slightly thicken. This is the reaction of the acid in the key lime juice and the sweetened condensed milk. Whisk the mixture until well blended. You will see lots of air bubbles and that’s okay too. Pour this mixture into the crust that is just coming out of the oven and with either a spatula or the back of a spoon spread evenly over the bottom of the spring form. Bake in the 350-degree oven for 20 minutes. The baked layer will set up and be set all the way thru to the center. Remove from the oven and cool completely before adding the chilled layer. Do Not refrigerate until the baked layer has completely cooled or you will introduce moisture to the crust and cause it to separate.
CHILLED LAYER cream 8 oz cream cheese, 2 tb sugar til fluffy. Add /4 c room temp sour cream. Mix well. Add the 1/2 cup of sweetened condensed milk; mix well. Add 1/4 cup of key lime juice; mix well. Move to completely baked and cooled baked layer. Use a spatula or spoon to smooth over layer one. Be sure to leave room for the key lime whipped topping, the chilled layer should only come up to about 3/4 to the top. Chill in the refrigerator while you make the key lime whipped cream.
FINAL Add h/cream to chilled bowl. Add sugar and whip to soft to medium soft peaks w/ chilled beaters. Do not whip stiff. Begin adding key lime juice slowly....will cause mixture to thicken....whip to preferred consistency. Spread over pie; chill couple of hours before serving.
Haha I love pecan pie, too, and I make a prize-winning one! That was a cute video. I only tried making key lime pie once - it was so bad I gave it to our chickens. But I’ve won first place in all of our fall fairs for applie, pecan, pumpkin and blueberry pie lol.
Oh, and rhubarb and lemon meringue!
Wow!
You must be a great baker.
Do you use secret ingredients?
I don’t think they’re very secret. A little bourbon in the pecan pie.....and a lot more melted butter and vanilla than they call for.....plus I cut the brown sugar in half. They’re often far too sweet. It’s not possible for them to be not sweet enough with all of the corn syrup. Pecan pie is the easiest pie in the world to make. Here’s my recipe:
1/2 cup brown sugar
3 eggs
1 cup of corn syrup
lots of vanilla (at least 2 tablespoons)
melted butter (at least 1/4 cup)
bourbon (about 1/4 cup, but optional)
pinch of salt
about 1 1/2 to 2 cups of pecan pieces (not halves....halves are too big)
Pour into an unbaked pie shell. Bake for 15 minutes at 425 and lower to 375 for another 30 minutes or so.
Easy peasy, lemon squeezy.
He is funny. I am subscribed to his channel. Enjoy his take on life in the US compared to England.
No mention of PawPaw pie anywhere....very sad.....
Easy peasy, lemon squeezy...
First time in my 52 years I’ve seen that. Cute :)
I’ve never baked.
Maybe put some cookie dough on a sheet a few times :)
It sounds very delicious, your recipe
There’s also the heartier version....easy peasy, mac and cheesey. lol
lol
I can’t wait to use those expressions un unsuspecting NYers :)
They’re too nice for any of the miserable people around here to say
I love pawpaws. After 12 years or so my 4 trees produced 4 luscious fruit. I can’t imagine having enough pawpaws to make a pie!
I’ve tried several variants of pecan pie that give noticeable differences in pie flavor, using:
Regular brown or dark brown sugar. The same with clear corn syrup or dark corn syrup. Yellow or green label molasses. Sorghum syrup for a slightly less sweet taste. Golden and aged (black) honey. Maple syrup still keeps its strong maple flavor which will really stand out at a party.
Pie BUMP
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