Lemon ginger pie

Lemon ginger pie


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Lemon ginger icebox pie
This lemon ginger chilled dessert is inspired by the "Chicago Tribune." Its quick and easy to make but requires time to chill in the refrigerator. Lemon and ginger pie on happensatthebean.com #happensatthebean
Course Dessert
Prep Time 20 minutes
Passive Time 4 hours overnight
Servings
people
Ingredients
Course Dessert
Prep Time 20 minutes
Passive Time 4 hours overnight
Servings
people
Ingredients
Instructions
  1. For the crust, heat oven to 350 degrees. Combine 1 1/4 cups gingersnap crumbs with the powdered sugar. Add the melted butter, and stir to combine. Press the crumbs into a deep dish pie dish or a 9-inch springform pan, working the crumbs up the sides of the dish and pressing down firmly with your hands or the bottom of a measuring cup. (Or divide among six individual springform pans, a scant 1/4 cup in each.) Bake the crust, 10 minutes; remove from oven and set aside to cool for at least 30 minutes.
  2. For the filling, combine the condensed milk, lemon juice, egg yolks and lemon zest in a medium bowl, stirring until well blended. Pour the filling into the pre-baked crust (or in the individual pans), and bake at 350 degrees for 15 minutes. Remove the pie from the oven, let cool at room temperature about 30 minutes, then press plastic wrap tightly on the top of the filling. Refrigerate at least 4 hours or overnight.
  3. To serve, Add the powdered sugar. Remove the plastic wrap from the top of the pie. Top the refrigerated pie with whipped cream if desired.

Sweet Potato Pie

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Sweet Potato Pie
There are many different sweet potato pie recipes around. All are good, some are heavier than others. This recipe makes a light-textured pie, not too sweet with a nice spice(fresh ginger) flavor. The sweetness is not solely based on added sugars. Roasting sweet potatoes at 350F or lower brings out the natural sugars. Sweet Potato Pie on happensatthebean.com
Prep Time 15 minutes
Cook Time 2 hours
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 2 hours
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350F. Pierce sweet potatoes with a fork several times. Place on foil-lined baking sheet. Bake for 60 minutes or until very tender.
  2. Cool, peel and puree in a stand mixer with whisk attachment . Add eggs & yokes to bowl whisk until combined. Add sugar, salt, cinnamon, ginger, nutmeg, vanilla and evaporated milk whisk until smooth.
  3. Pour mixture into prepared pie crust, bake for 1 hour until crush is baked and filling is set.
  4. Remove from oven and let cool completely until the middle is firmly set. Refrigerate until ready to serve. Can serve warm, the fridge for a adds few hours creates a denser, creamier texture.

Devil’s Food Chocolate Ice Cream


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Chocolate ice cream
This is a decadent dessert for those who love dark chocolate. Stella Parks chocolate ice cream takes an unfamiliar path to deliver greatness. It’s dark, rich, chewy and dense.
Cook Time 45 Minutes
Passive Time 6-8 Hours
Servings
People
Ingredients
Ice cream base
Chocolate sauce
Cook Time 45 Minutes
Passive Time 6-8 Hours
Servings
People
Ingredients
Ice cream base
Chocolate sauce
Instructions
  1. Whisk egg yolks, milk, sugar and salt in a large stainless steel sauce pan over low heat, stir gently for 5 minutes. Increase heat to medium and stir until custard is thickened and steaming. Strain thru a fine-mesh sieve into a large bowl.
  2. To make the chocolate sauce, whisk sugar & cocoa in the same pot, add chopped chocolate and heavy cream. Bring to a boil over medium heat, whisking constantly until sugar has dissolved and mixtures bubbling. Strain into custard, add vanilla and Cointreau. Mix well.
  3. Place bowl with custard in a large bowl, filled with ice and cold water to create a ice bath. Chill for 30-45 minutes. Place smaller bowl with custard into fridge until cold and thick, 4-6 hours.
  4. Make ice cream according to manufacturers instructions.
  5. Place ice cream in a quart container. Place a sheet of plastic wrap over ice cream prior to placing top. Helps prevent freezer burn.
  6. Freezer for 12 hours.

Key Lime Pie

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Key Lime Pie
Tart and a little sweet, rich and creamy, with a graham cracker crust. Fresh key lime juice, egg yolks and condensed milk are the foundation for this refreshing dessert.
Prep Time 25 Minutes
Cook Time 20 Minutes
Passive Time 8-24 Hours
Servings
People
Ingredients
Graham Cracker Crust
Filling
Prep Time 25 Minutes
Cook Time 20 Minutes
Passive Time 8-24 Hours
Servings
People
Ingredients
Graham Cracker Crust
Filling
Instructions
Crust
  1. Preheat over to 350F. Butter a 9-inch pie pan. Place graham crackers in a food process(or large plastic bag, seal crush with pan or rolling pin). Add the melted butter and sugar pulse or stir until combined.
  2. Press mixture into bottom on pan and up side forming a straight line. Bake of 8-10 minutes, until set and golden. Remove, set on wire rack to cool. Leave oven on.
Filling
  1. Using the wire attachment of your standing or hand held mixer, beat egg yolks and lime zest on high until fluffy 4-5 minutes. Slowly add the condensed milk and continue to beat until thick, 3-4 more minutes. Lower speed of mixer and slowly add lime juice, mix until just combined.
  2. Pour mixture into crust, bake do 10-12 minutes until fillings set. Cool on wire rack, until cool then refrigerate 8 hours or overnight. Place in freezer 15-20 prior to serving.
Whipped Cream
  1. Whip cream and confectioners sugar with wire attachment or by hand, until stiff.