Key Lime Pie

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.
Processed with VSCO with fp1 preset

Summer Fruit Tart

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Summer Fruit Tart
This breakfast or dessert has everything one would expect from a summer tart: a buttery crust, a creamy center with colorful fruit topping. It’s completely customizable, add any fruit you desire.
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 12 Hours
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 12 Hours
Servings
People
Ingredients
Instructions
  1. Line a strainer with paper towels and set strainer over a bowl. Place the yogurt on top of the paper towel in the strainer; place in refrigerator for at least 6 hours or overnight. Discard liquid, place yogurt in a med bowl.
  2. Preheat oven to 350 degrees. Pulse the graham crackers in a food processor to get fine crumbs. Add the melted butter, salt and water; pulse until the crumbs are moistened.
  3. Grease a 9-inch tart pan with butter. Press the crumb mixture into tart pan, going up the sides a but. Bake until browned, 9 or 10 minites, a few cracks are not a problem. Let it cool completely
  4. Mix honey and lemon zest to the yogurt. Transfer the yogurt mixture to the crust, spreading it carefully, not to break crust.
  5. Arrange fruit on top, place back in fridge for 4-6 hours. Serve

Cheesecake

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Cheesecake
In the late 70's my Dad worked in Harlem. Lee Wood was a funeral director at Benta Funeral Home on St. Nicholas Ave.. Working for the largest black funeral home in New York, Lee Wood and his co-workers logged many miles behind the wheel. Regardless of the state or borough, they always knew where to find good food and a drink or three. He would often bring home different things for us to eat. After a stop in the Bronx, my Dad walked thru the front door with an unassuming plastic bag. Inside, was an S & S cheesecake. It was tall, bronzed like copper, cool, thick, tangy and sweet. The textures and taste were incredible, my first euphoric experience.
Course Dessert
Prep Time 1 Hour
Cook Time 2 Hours
Servings
People
Ingredients
Crust
Filing
Course Dessert
Prep Time 1 Hour
Cook Time 2 Hours
Servings
People
Ingredients
Crust
Filing
Instructions
Crust
  1. I stopped cooking the crust prior to adding the filling, I have not found any difference. Adjust the oven rack to the middle and preheat over to 450 F. I use a 9 inch round springform pan. Cut a piece of parchment paper to cover the bottom of the pan, lightly butter the paper and pan. Add the crumbled crackers, salt and sugar into the pan. Pour the melted butter on top, combine and press firmly down with your fingers.
Filing
  1. Combine cream cheese, Orange zest, vanilla extract and salt into a stand mixer with the paddle attachment. Start on low until its combined about a minute or two. Scrape down the bowl. increase speed to medium for a another minute or two until smooth. Add the sugar, mix until incorporated another minute or two. Add all six eggs, beat until combined. Add sour cream and heavy cream and mix on low until combined.
  2. Place prepared pan on a sheet pan, pour filling into pan and bake for 20 minute(until top bronzed). The cake will expand over the rim only to settle later. Turn off the oven for 15 minutes. Set temperature at 250 F and cook for another 90 minutes, until it registers 145-150 with a instant read thermometer.
  3. Transfer to a wire rack, cool for 15 minutes, run a thin knife around the inside edge of the cake to loosed. Let cake cool completely two hours, cover and refrigerate at least 12 hours until cold. To unfold, run another thin blade around the cake. Pop the latch on the side, and carefully slide the cake onto a serving platter.
Recipe Notes

Run your knife under hot water prior to running around the inside edge.