Spanish Lime Pie

Spanish Lime Pie Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 462.

This is a very tart frozen pie, one that makes your mouth pucker. It calls for 1 cup of lime juice so if you don't like too much tartness, you might use a tad less juice. This is an easy recipe and you can make it a few days ahead. It should be wrapped in plastic wrap and stored in the freezer.

Crust

1 1/4 cups graham cracker crumbs
1 TBS. sugar
1 tsp. cinnamon
3 oz. (3/4 stick) melted butter

Adjust rack to center of oven and preheat to 375.

Mix the graham cracker crumbs with sugar and cinnamon. Add the melted butter.

Mix

Press the crumb mixture on the bottom and up the sides of a 9-inch pie plate.

Bake at 375 for 8 minutes or until the crust is lightly brown around the edges. Cool completely.

Filling

Finely grated rind of 2 cold limes
1 cup lime juice
4 eggs, separated
2 15-ounce cans sweetened condensed milk
Pinch of salt

Mix the lime zest with the lime juice.

Stir the yolks lightly in a large mixing bowl.

Add the sweetened condensed milk.

Mix.

Gradually add the juice, stirring until smooth.

Add the salt to the egg whites and beat only until they hold they are stiff but not dry.

In two or three additions, fold the whites into the egg mixture.

Pour the mixture into the crust. You may have additional filling. If so, you can pour as much as you can into the crust, freeze the crust for about 20 minutes, and then pour the remaining filling on top, mounding it high in the center. Return to the freezer and freeze for 4-5 hours until firm. It can be frozen overnight or longer. Let stand at room temperature for about 5 minutes before serving.

Lemon Cream Cheese Pie

Lemon Cream Cheese Pie
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg.74.

Here is an easy recipe that is quick to put together - just remember to have your cream cheese at room temperature. It is creamy smooth and the topping is very tart from the addition of sour cream. However, when combined with the lemon filling, it is quite tasty. As I've mentioned previously, the crumb recipe is time consuming so if you prefer, you can use a faster crumb recipe or even a bought one.


Crumb Crust

1 1/4 graham cracker crumbs
1 TBS. granulated sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
Pinch of allspice
3 oz. (3/4 stick) unsalted butter, melted 

Mix together the above ingredients and follow the directions for a crumb crust using a 9-inch pie plate.

Filling

Finely grated rind of 1 lemon
3 TBS. lemon juice
3/4 cup creamed cottage cheese or ricotta cheese (large or small curd, regular or low fat)
8 oz. Philadelphia brand cream cheese, at room temperature
3/4 cup granulated sugar
1/2 tsp. vanilla extract
2 eggs

Preheat the oven to 350 and adjust a rack to the middle of the oven.

Mix the lemon zest and the lemon juice.

In a food processor with a metal blade, blend the cottage cheese (or ricotta) until smooth.

In a mixer bowl, beat the cream cheese until it is very smooth.

Add the sugar.

Add the vanilla.

Add the eggs, one at a time, beating well (scraping the bowl as necessary).

Add the lemon juice.

Pour into pie crust.

Bake for 30 minutes. Remove from the oven and cool.

Topping:

1 cup sour cream

1 cup whipping cream

2 TBS. granulated or powdered sugar

Chopped pistachio nuts for garnish (optional)

Combine the sugar and sour cream.

In a chilled bowl with chilled beaters (I always use the whisk attachment for this), whip the whipping cream until it holds a firm shape.

Gently fold the sour cream mixture into the whipped cream.

Spread the topping over the pie.

Refrigerate for a few hours. You can garnish this with chopped pistachios or fruit but it is fine just like this!

Kirsch Strawberry Pie

Kirsch Strawberry Pie Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997 ed.), pg. 37.

I'm not sure what I did wrong on this recipe but the alcohol flavor was way too strong. I went back and checked the ingredients and the measurements were correct. I'm wondering if the kirsch was added during the boiling stage instead of toward the end, that make a difference. The mixture thickened nicely and faster than she implied it would. However, in the end, this recipe was a disappointment. Michael, who loves strawberry pies, says this one almost "knocked him down". You are warned!

1 9-inch baked pie shell or baked crumb crust
2 pint boxes (2 lbs.) fresh strawberries
1 envelope plus 1 1/2 teaspoons unflavored gelatin
1/4 cup cold water
3/4 cup warm water
1 cup granulated sugar
Red food coloring
1/4 cup kirsch
1 TBS. Grand Mariner, Cointreau, or brandy

Wash the berries quickly, remove the hulls, and let drain on paper towels.  Slice the berries, cutting each one into three or four lengthwise slices.  In a processor or a blender purée enough of the berries to make 1 cup.  (Or you can mash them to a pulp with a fork.)  Chill the remaining sliced berries in the refrigerator.

In a small cup sprinkle the gelatin over the cold water and let stand.

Place the 1 cup of berry pup in a 6- to 8- cup saucepan.  Add the 1/4 cup warm water.  Stir occasionally over moderate heat until the mixture comes to a boil.

Add the sugar and stir to dissolve.  Remove from the heat.

Add the softened gelatin and stir to dissolve.

Add enough red food coloring to give the mixture a nice rich color.  Strain through a large but rather fine-meshed strainer to remove the seeds.

Place the bowl of the gelatin mixture in a larger bowl partly filled with ice and water and stir occasionally until the mixture thickens and becomes syrupy (this might take longer than you expect).

When the mixture thickens, stir in the kirsch and Grand Marnier, and then the refrigerated berries. 

Mix well but gently and turn into the prepared pie shell or crumb crust.

Refrigerate from 4 to about 10 hours.

Whipped Cream Topping

• 1 cup heavy cream
• 2 tablespoons granulated or confectioners sugar
• 1/2 teaspoon vanilla extract
• Optional: a few toasted slivered almonds

The whipped cream may be put on the pie an hour or two before serving; it is best if it does not stand longer.

In a chilled bowl with chilled beaters whip the cream with the sugar and vanilla until the cream holds a definite shape.  Either spread it over the firm filling or, with a pastry bag fitted with a star-shaped tube, form a border of swirls around the outside edge; let eh red show in the middle.  Sprinkle the cream lightly with the optional almonds.  NOTE: If you wish, you can also add a few fresh blueberries when you fold in the refrigerated sliced strawberries.

Crumb Crust

Crumb Crust

(This is Maida's recipe for a basic graham cracker crumb crust. I have tried this recipe twice with dismal results. I think it simply too much work and I've never been able to get the crust to stay together. The crust is dry so perhaps adding more butter might make it more moist. But really, a graham cracker crust is easy to do without going to this much trouble. Here is a good one.)

1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
Scant 1/4 tsp. nutmeg
2 oz. (1/2 stick) unsalted butter, melted

Adjust a rack to the center of the oven and preheat oven to 375°.  In a bowl, mix the crumbs with the sugar and nutmeg.  Then add the butter and stir with a rubber spatula until the butter is evenly distributed; the mixture will not hold together.  Although the crumb mixture can be pressed into place directly in the pie plate, I line the plate with foil first, and then remove the foil before filling the crust.  This guarantees easy serving - the crust cannot stick to the plate.  It is a bit more work (or play) but I think well worth it.

For a 9-inch pie plate (I use a glass one), use a 12-inch square of foil.  Turn the plate over on a work surface.  Place the foil shiny side down over the outside of the plate and, with your hands, press it firmly against the plate all around.  Remove the foil.  Turn the plate over again and place the shaped foil in the plate.  Press the foil firmly into place in the plate with a potholder or a folded towel.  Fold the edges of the foil down over the rim of the plate.

Turn the crumb crust mixture into the foil-lined plate.  Using your fingertips, distribute the mixture evenly and loosely over the sides first and then the bottom.  Then press the crust firmly and evenly on the sides, pushing it up from the bottom a bit to form a rim slightly (barely) higher than the edge of the pie plate.  Be careful that the top of the crust is not too thin.  To shape a firm edge, use the fingertips of your right  hand against the inside and press down against it with the thumb of your left hand.  After pressing the sides and the top edge firmly, press the remaining crumbs evenly and firmly over the bottom.  There should be no loose crumbs.

Bake for 8 minutes.  Then cool to room temperature.

Freeze for at least 1 hour, overnight if possible.  It must be frozen solid.

Remove from the freezer.  Raise the edges of the foil and carefully lift the foil (with the crust) from the plate.  Gently peel away the foil as follows: Support the bottom of the crust on your left hand and peel away the foil, a bit at a time (do not tear the foil) with your right hand.  As you do so, rotate the crust gently on your left hand. 

Supporting the bottom of the crust with a small metal spatula or a table knife, ease it back into the plate very gently in order not to crack it.  It will not crack or crumble if it has been frozen long enough.

Joan's Frozen Lemon Mousse

Joan's Frozen Lemon Mousse
Source: Maida Heatter's Pies & Tarts (Andrews & McMeel Publishing, 1997), pg. 246 and Maida Heatter's New Book of Great Desserts (Knopf, 1982), pg. 447.

This delicious dessert is easy but it helps to have everything you need ready in advance. You will need your mixer bowl 3 separate times. The bowls and beaters should be chilled for whipping the heavy cream and I usually chill my bowl for the egg whites as well. The recipe calls for the crust to be pressed up the sides of the pan which, as you can see in the photos, I forgot to do. This caused the base of the crust to be very thick. 

One of Michael's all-time favorite desserts is a simple frozen pie made with frozen lemonade mixed with whipped cream in a graham cracker crust. This dessert reminded me of that one but perhaps not as tart. You will need to make it a day ahead or you can make it up to 2 weeks in advance.

(In case you are wondering who Joan is, she is Joan Borinstein, a friend of M.H.)

Crust
1 12 oz. box vanilla wafers
1/2 cup (1 stick) unsalted butter, melted

Butter the sides only of an 8 x 3 inch springform pan. 

Place vanilla wafers in the bowl of a food processor fitted with a metal blade

Pulse the wafers into fine crumbs. Melt the butter and add it to the crumbs; mix thoroughly until completely blended

Use about 1/4 of the mixture at a time and press firmly on the bottom and sides of the pan. (I did not do this correctly, see my intro notes above)

Filling

4 eggs, separated

1 cup sugar

1/2 cup fresh lemon juice (grate the rinds before squeezing)

Finely grated rind of 3 or 4 lemons

Pinch of salt

1 1/2 cups heavy cream

Beat the egg yolks until they are pale.

Add 1/4 cup of the sugar (reserving the remaining 3/4 cup). Beat at high speed for a minute or two.

On low speed, gradually add the lemon juice, scraping the bowl and beating only until smooth.

Stir in the grated lemon rind

In a clean bowl with clean beaters, beat the egg whites with the salt until they hold a soft shape.Reduce the speed to moderate and gradually add the reserved 3/4 cup of sugar, adding only 1 or 2 tablespoons at a time. Increase the speed to high again and continue to beat until the whites and sugar become thick and marshmallow-like. Do not beat until stiff. Set aside.


In a chilled bowl with chilled beaters, whip the heavy cream until it holds a firm shape but not until it is stiff. (It helps to have lots of mixing bowls to make this!)

In several small additions fold the yolks into the whites. Then, in several additions, fold the yolks and whites into the whipped cream.

Pour into the crumb-lined pan.

Smooth the top. Freeze for a few hours until firm. Then cover airtight with plastic wrap or aluminum foil. Freeze overnight or up to 2 weeks.