Key Lime Greek Yogurt Pie with Ginger Snap Crust:
1 cup (about 15 cookies) finely crushed gingersnaps
3 tablespoons butter, melted
1 (14-ounce) can sweetened condensed milk
2 cups nonfat Greek yogurt (lime or plain flavor)
2 large eggs
1 cup key lime juice
Zest of 1 lime
- Preheat oven to 375°F. Mix gingersnaps and butter in small bowl. Press mixture into the bottom and up the sides of a 9-inch pie pan. Bake 10 to 12 minutes. Refrigerate for at least an hour before filling.
- Preheat oven to 325°F. Whisk together condensed milk, 2 cup yogurt, lime juice and eggs. Pour into pie shell and bake 25 minutes (or until the custard is set with the center still slightly jiggly). Chill pie for 2 hours before serving to set. When ready to serve, top with whipped cream, garnish with lime zest and serve.
My version above was modified from an original recipe by Chobani fan Lauri Watson reblogged by http://cookingontheside.com/key-lime-greek-yogurt-pie/
Bourbon Pecan Pie:
3 eggs
1 cup sugar
1 cup dark Karo (or sorghum molasses, if you can find it at farmers market)
2 tablespoons bourbon (or 1 teaspoon vanilla extract for a booze-free pie)
2 cups pecans (halfs)
2 tablespoons butter
1 deep-dish 9-inch pie crust (pre-baked and cooled)
- Preheat the oven to 360 degrees. In a saucepan on the stovetop melt together on medium heat the sugar and syrup (this prevents granulated bits in your pie), let cool. Whisk together with the eggs & bourbon. Toast the pecans in the butter over medium heat for about 3 minutes in a frying pan (cast iron if you have it) until they start to smell delicious. Mix those in with the eggs and sugar.
- Pour into pre-baked pie crust. Bake for an hour minutes covered in foil or until the pie is slightly puffed but the center is still a little jiggly. Turn off oven and leave in oven for another 30 minutes. Take out, let set and cool completely. Serve with ice cream or whipped cream and coffee.
Pecans ripen in October. Sorghum was the sweetner of the south before sugar. And we all know that bourbon makes everything a little sweeter. I modified the cooking time in this recipes, lowered temperature to make it a more dense less liquid-y pie and pre-baked the crust to prevent it from getting soggy, after making the original recipe i found here: http://hilahcooking.com/bourbon-pecan-pie/
1 envelope plain Knox gelatin
1/4 c. cold water
1 c. pineapple juice
1/2 c. Coco Lopez brand, cream of coconut
1/4 c. rum
1/2 c. whipped cream
1 small can of pinapple chunks
optional - handful of roasted coconut chips (Trader Joes has a great brand)
Dissolve gelatin in water. Heat juice to boiling, stir in gelatin, add Coco Lopez and rum. Chill until ALMOST set. Beat until smooth & thick, fold in 1/2 of whipped cream. Pour into pie crust, top with remainder of whipped cream and decorate with pineapple chunks & roasted coconut chips.
Above is based on original recipe by Donna Mills from 1980 from my vintage cookbook collection called "Yale Yummies."
Want more pie recipes? Check out my other pie posts in this blog here & here :)