Showing posts with label Key Lime Cheesecake Pie. Show all posts
Showing posts with label Key Lime Cheesecake Pie. Show all posts

Tuesday, September 13, 2011

Summer Disasters and a Key Lime Cheesecake Pie from Cleo Coyle


Yes, the apples, pumpkins, and pears are rolling into our local produce aisle already, and I'm looking forward to seasonal fall baking, but (all things being equal) autumn isn't due for another week.

Today, therefore, I'm saying goodbye to summer. Frankly, after an East Coast earthquake and its aftershock (surreal), a nerve-wracking hurricane (thanks so much for the mopping workout), and a Staycation of mostly work, I'm not exactly sad to see summer's back. But I will miss the summer produce. 



This week, I gave an embarrassing yip of joy (right there in our little green market) when I came upon a display piled with bags and bags of Key limes.

Back in June, I ran a taste test, sharing the differences between Key limes (named for the Florida Keys where they once were grown), and the larger, seedless Persian limes, which are more commonly found in the US. For the heck of it, I threw in a bottle of Key lime juice and summarized the differences among the three, which may make a difference to you when selecting a flavoring ingredient for a lime recipe. 






To read my Key lime taste-test post, click here. My Key Lime Cooler cookies are in this post, too, which can be made with Key limes or the more common Persian lime. (Scroll down the post or click the photo for a downloadable PDF of the recipe.)




And while I'm at it...


A few more lime posts made an appearance on this blog over the summer. 

My Roasted Chicken with Rosemary and Lime can be found here (or click the photo for a PDF) and... 




Mary Jane Maffini's Shrimp in Coconut-Lime Glaze can be found here


BTW - Happy CONGRATS to Mary Jane this week as she travels to Bouchercon. Her award-winning tale for Ellery Queen Mystery Magazine is up for the prestigious Anthony Award for Best Short Story. To see the list of nominees, click here



We are all so proud of you, MJ! 
Good luck!


As for my recipe today, it's not that I don't thoroughly enjoy a traditional Key lime pie, which is very easy to make (Key lime juice, egg yolks, sweetened condensed milk). But when one is distracted and under-counts the number of eggs in her pie, one gets this mess...




My Key lime disaster.
Not as devastating as Irene, but close.


I'm sure our resident pie maven, Ellery, would not make that mistake. (Click here to see Ellery's latest--a Banana Puddin' Pie.) 


As I said, it's not that I don't enjoy traditional Key lime pie, but I do loves me my cheesecake, especially the no-bake, no-fuss kind. And this cheesecake pie is a refreshing treat on these sticky, humid, end-of-summer days.

It's also my husband's favorite dessert. The original recipe came from Marc's mom, but I've tweaked it since, using different ratios to get this simple pie to come out exactly the way I want it (i.e., unlike the mess above, firm enough to slice).  ------->>

It's almost as easy as Elizabeth/Riley's Pink Lemonade Pie, which kicked-off our summer recipes back in late May (click here). Her pie is so easy, her young daughter made it for us.

So here it is, my culinary bookend for the season, my last Key Lime Cheesecake Pie of the year. Well, almost last. I do have two
more bags of limes.






Cleo Coyle, who can't decide
whether this is a cheesecake
OR a pie is the author of
The
Coffeehouse Mysteries

Cleo Coyle's 

No-Bake
Key Lime 
Cheesecake Pie 

Sweet and dreamy, 

tart and creamy...
To download a free PDF of this recipe that you can print, save, or share, click here.

Ingredients:


1 (14-ounce) can sweetened condensed milk
3/4 cup Key lime juice 
2 (8-ounce) packages of cream cheese, softened
1 graham cracker pie crust
(optional) Sweetened whipped cream

Directions:

(1) Place the sweetened condensed milk, lime juice, and softened cream cheese in a blender. Blend on high (my blender calls that setting "max/ ice crush" speed) for 3 full minutes. Reduce to medium speed for another 3 minutes.

If you have a low-power blender, you may need to stop the blender and give the mixture a stir at the bottom. You want the cheese to be whipped with the other ingredients until it’s a smooth liquid, the consistency of a thick milk shake.


(2) Pour the mixture into a 9-inch graham cracker crust. A pre-made crust is fine to use. I often use it to save time, dropping the foil pan into a glass pie pan for stability (as you can see in my photos).


(3) Chill for at least 6 hours, overnight is even better. Slice, garnish with whipped cream, and…


Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries 





Murder by
Mocha


Now a national
bestseller in hardcover


"...a tasty tale of crime
and punishment,
lightened by the
Blend's frothy cast of
lovable eccentrics."
~ Publishers Weekly



Before I depart,
I have a
 fun contest
to tell you about...





Guess Who's Coming to Dinner?

Your favorite CM
character...


The prize package includes a gourmet chocolate tasting in a box, a Gimme Coffee Latte Cup (made in Italy), and a signed copy of my new Coffeehouse Mystery Murder by Mocha


To learn how to enter click here.

Good luck, everyone!