Key Lime Pie

A true summer classic, tart and sweet Key Lime Pie is one of our favorite desserts! For our version, we’ve used a classic graham cracker crust filled with a surprisingly simple custard made of key lime juice, key lime zest, eggs, and sweetened condensed milk. The creamy, smooth filling is topped with a generous amount of whipped coconut cream to double down on the tropical flavors of this wonderful treat.

Key Lime Pie with Whipped Coconut Cream
Makes one 9" pie

Pie Filling:
2 cans (14 oz each sweetened condensed milk
7 large egg yolks, beaten
3/4 cup freshly squeezed key lime juice
1 tablespoon key lime zest

Coconut Whipped Cream:
1 cup cold whipping cream
1/3 cup coconut cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Toasted Coconut Graham Cracker Crust:
1 -1/4 cup graham cracker crumbs
2 tablespoons sweetened coconut flakes, toasted
2 tablespoons granulated sugar
1 tablespoon brown sugar
6 tablespoons butter, melted
Pinch of salt

Garnish:
Key lime zest, lime slices, and/or toasted coconut

Directions:
1. Prepare the key lime pie filling by whisking together the sweetened condensed milk, egg yolks, key lime juice, and key lime zest until smooth. Cover with plastic wrap and let the mixture rest and thicken at room temperature for about 20 minutes.

2. Meanwhile, preheat the oven to 325° F. In a food processor, pulse the graham crackers and toasted coconut flakes until they are ground into fine crumbs. Pour the crumb mixture into a medium bowl and stir in the sugar and salt until evenly incorporated. Add the butter and mix the ingredients until they are fully incorporated. The mixture will be slightly wet and sandy. Press the mixture into the bottom and sides of a greased pie pan. Bake in the preheated oven for 12 minutes. Remove and cool the pie crust slightly on a cooling rack.

3. Pour the filling into the warm crust and bake the pie until set, about 25-35 minutes, until pie is firm to the touch but the center is slightly jiggly (it will continue to set as it cools). Cool on a cooling rack for 1-2 hours and then refrigerate for an additional 2 hours or overnight.

4. Once the pie has chilled, prepare the coconut whipped cream. In a stand mixer with the whisk attachment, pour the cold whipping cream, coconut cream, powdered sugar, and vanilla extract into a chilled bowl, and beat on high until stiff peaks form, about 3 minutes. Top the key lime pie with the whipped cream, lime slices, lime zest, and toasted coconut. Serve immediately.

Spicy Chocolate Mousse Pie

In this recipe, we explore the uniquely complex and deeply satisfying flavors of Mexican chocolate. This Spicy Chocolate Mousse Pie boasts a crumbly, chocolate cookie crust, and a mousse so light it almost evaporates in your mouth. Meanwhile, a little sweet heat is left behind ready to tickle your taste buds!

Spicy Chocolate Mousse Pie with Fresh, Homemade Vanilla Whipped Cream
Makes one 9-inch pie

Chocolate Mousse Filling:
1 tablespoon hot water
1/2 teaspoon espresso powder
4 pasteurized egg whites (or 1/2 cup pasteurized liquid egg whites)
1 cup sugar
10 oz. 70% semisweet baking chocolate, chopped, plus some for garnishing
3 tablespoons unsalted butter
2 cups heavy cream, divided
1/2 teaspoon cinnamon
3/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 teaspoon vanilla extract

Crust:
2-1/2 cups chocolate sandwich cookie crumbs (roughly 30 cookies; like Oreos)
1/4 teaspoon cinnamon
1/4 teaspoon instant espresso powder
Pinch of salt
7 tablespoons unsalted butter, plus 1 tablespoon for greasing the pie dish

Vanilla Whipped Cream:
1 cup cold heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Directions:
1. Make the crust. Preheat the oven to 325°F. Lightly grease a pie dish pan with 1 tablespoon melted butter.

2. In a food processor, pulse the chocolate cookies (including filling) until fine crumbs form, about 2 minutes. Add the cinnamon, espresso powder and a pinch of salt and pulse a few times to incorporate. In a medium bowl, melt the remaining butter and mix in the cookie crumbs, coating them until the crumbs are coated.

3. Pour the crumb mixture into the pie dish and use the bottom of a measuring cup to press the mixture firmly to the edges to create a crust. Bake for 10 minutes until crust is set. Let it cool to room temperature.

4. Prepare the mousse filling by combining the espresso powder in the hot water, stirring until dissolved. Set aside. In a stand mixer fitted with the whisk attachment, whisk the egg whites and sugar on medium high speed until the whites have tripled in volume and stiff peaks have formed, roughly 5-6 minutes. Use a spatula to scrape the mixture into a large bowl.

5. Clean the mixing bowl and in the stand mixer fitted with the whisk attachment, beat the cream, cinnamon, cayenne, salt, and vanilla on medium-high speed until medium peaks form and the cream is pillowy, roughly 2 minutes. Do not over whisk.

6. Melt the chocolate and butter in a heatproof bowl positioned over a saucepan of simmering water stirring until the chocolate is melted and smooth, roughly 4-5 minutes. Stir in the espresso mixture.

7. Gently fold the chocolate mixture into the egg whites, then gently fold in the whipped cream to the egg and chocolate mixture until no white streaks are left. Do not over mix or the mousse will start to deflate.

8. Use a large spoon to scoop the mousse into the pie dish and spread it evenly over the bottom of the crust. Mound the remaining in the center to be higher than the crust edge. Refrigerate for 1 hour.

9. Make the whipped cream topping by whisking the heavy whipping cream, powdered sugar, and vanilla on medium-high speed until medium peaks form, roughly 2 minutes. Do not over whip or the cream will become curdled and grainy. Top the pie with the whipped cream and refrigerate for at least 4 hours. When ready to serve, sprinkle with the shaved chocolate and dust with a pinch of cinnamon and cayenne, if desired.

Wine Poached Pears

When we want to embrace the beauty of the season, we turn to wine poached pears. THIS ISSUE features poached pears, served alongside vanilla bourbon mascarpone whipped cream. The subtle sweetness of this dish is exactly what we need to offset any holiday sugar highs, and nothing looks more striking.

Wine Poached Pears with Bourbon Mascarpone Whipped Cream
Makes about 4 poached pears

When we want to embrace the beauty of the season, we turn to wine poached pears. This recipe features poached pears, served alongside vanilla bourbon mascarpone whipped cream. The subtle sweetness of this dish is exactly what we need to offset any holiday sugar highs, and nothing looks more striking.

Ingredients:
4 Bosch pears, peeled with stem in-tact
1 bottle of dry red wine (750ml)
1 cup water
1/4 cup sugar
3 sticks of cinnamon
1/4 teaspoon cardamom
1 vanilla bean pod, halved and seeds scraped

Bourbon Mascarpone Whipped Cream Ingredients:
4 oz Mascarpone cheese
1/4 cup powdered sugar
1 cup cold heavy whipping cream
1 tablespoon bourbon
1/2 teaspoon vanilla extract

Directions:
1. Peel the pears, carefully leaving the stems in place.

2. Combine the red wine, water, sugar, cinnamon, cardamom, and vanilla bean seeds in a sauce pan and bring to a simmer. Stir until the sugar dissolves. Add the peeled pears making sure they are covered in the liquid. Simmer for about 40 minutes, or until the pears are tender and red, then chill the pears. Cook the wine mixture down into a sauce by simmering for an additional 45 minutes - 1 hour, or until your desired sauce consistency is reached.

3. Attach a chilled mixing bowl to a stand mixer with a whisk attachment. Add the mascarpone cheese and sugar and mix together on high until fully combined, about 3 minutes. Add the cream, bourbon, and vanilla extract, and mix ingredients together, starting on low speed, then increasing to a high speed, whipping until soft peaks form, roughly 8 minutes.

4. Serve immediately alongside the chilled pears, drizzle with the reduced wine sauce, and sprinkle with cinnamon.