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Easter Key Lime Pie

Easter Key Lime Pie

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Easter Key Lime Pie

Easter Key Lime Pie

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  • Author: Cherie | Taste & Review

Ingredients

Scale

1 package of Golden Oreos sandwich cookies

1 stick unsalted butter, melted

3 tablespoon sugar

1 can (14 ounces) can sweetened condensed milk

½ cup key lime juice, freshly squeezed

4 large egg yolks

1 ½ cups heavy cream, chilled

1 teaspoon vanilla extract

2 tablespoons powdered sugar

1 package speckled jelly beans

2 cups, sweetened coconut

1 Small chocolate bunny

Green food coloring


Instructions

Make The Key Lime Pie Crust:

Preheat the oven to 350°F.

Use a food processor to crush the Golden Oreos cookies finely.

Place the crushed cookie crumbs and melted butter in a large bowl. Stir till all combined with a fork.

Pour the crust mixture in the bottom of a 9” pie plate. Using a fork press down to line the pie plate and sides.

Place the cookie crust pie plate on a baking sheet. This make it easier to take out of the oven.

Bake the cookie crust at 350°F for 7 minutes. Allow the crust to cool before putting in the key lime pie filling.

Make The Key Lime Filling:

Preheat the oven to 325°F.

In a medium bowl add the sweetened condensed milk, egg yolks, 3 tablespoons of sugar, and key lime juice. Whisk together till the mixture is well combined. Pour the filling into the cooled cookie crust.

Place the pie on the cooled baking sheet.

Bake the key lime pie for 15 to 17 minutes or until the center is set. It will wiggle when the pie pan is nudged.

Make The Whipped Cream:

While the pie is baking you can make the whipped cream.

Use an electric mixer with the whisk attachment. Add the heavy cream, powdered sugar, and vanilla extract. Place the speed to medium and whisk till it forms soft peaks, about 3 minutes. Be careful to not over whip it or it will become grainy and separated. Place the whip cream into a tupperware container to keep cold till it is time to decorate the pie.

Make The Coconut Green Grass:

Add 4 drops of green food coloring and sweetened coconut into a gallon size Ziploc bag. Close the bag and shake it till the food coloring is mixed onto the coconut. If desired you can add more food coloring till you get the desired green you want for the grass.

Decorating The Key Lime Pie:

Place the coconut grass around the pie.

Fit a decorating bag with a Wilton 1M tip and fill with the cooled whipped cream. If you don’t have a pastry bag you can use a Ziploc bag and just cut off the tip. Slowly apply pressure while piping out the whip cream and make swirls around the pie.

Add a jelly bean into each whip cream swirl.

Place coconut grass in the center of the pie and add the chocolate bunny to make it look like it is coming out of the ground. Scattered coconut grass around the mound.

Serve and enjoy!


Notes

This pie is wonderful with fresh or bottled Key lime juice.


Nutrition

  • Serving Size: 8
  • Calories: 732
  • Sugar: 74.7g
  • Sodium: 215mg
  • Fat: 37.3g
  • Saturated Fat: 25.6g
  • Carbohydrates: 97g
  • Fiber: 2.6g
  • Protein: 6.4g
  • Cholesterol: 179mg
Peach Biscuit Pie

Peach Biscuit Pie

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Peach Biscuit Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Cherie | Taste & Review
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 45

Ingredients

Scale
  • 3 fresh peaches (about 2/3 lb.)
  • 1/2 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon cold salted butter
  • 2 (16.3 oz.) cans refrigerated large Southern-style biscuits
  • 4 teaspoons of powdered sugar

Instructions

  1. Preheat the oven to 325ºF. Bring a small saucepan of water to boil. Make a small, shallow x in the bottom of each peach, just to break the skin. Place each peach in the boiling water for 10 seconds; immediately plunge into a bowl of ice water. Peel the skin with a paring knife. Remove the pits, and cut the peaches into slices.
  2. Place the peach slices, sugar, lemon juice, and cardamom in a saucepan. Bring to a boil over high; reduce heat to low. Cover and simmer 5 minutes. Stir together cornstarch and water into the mixture. Increase heat to high till it boils the mixture thick about one minute. Remove from heat, add butter and stir.
  3. Take a long sheet of parchment paper on your counter. Open up the biscuits and take out all the precut slices. Then tear each slice in half again. Take 4 of the slices and smooth them out with your fingers till it makes a circle. Place a heaping tablespoon of the peach sauce in the center of each circle. Fold the dough in half, pressing the edges together to make a half-moon shape. Press edges with a fork to seal.
  4. Place on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown. Dust with powdered sugar.


Nutrition

  • Serving Size: 8
  • Calories: 500
  • Sugar: 21
  • Sodium: 683
  • Fat: 20
  • Saturated Fat: 6
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 72
  • Protein: 9
  • Cholesterol: 7