According to the book "Morgan Freeman & Friends, Carribbean Cooking For A Cause" by Wendy Wilkson and Donna Lee, one of the things that satisfies Kenny Chesney most is a great slice of key lime pie, which has been his favorite desserts "forever." His passion for the pie is so great he sings about it in his song "Key Lime Pie on his "Be As You Are" album.
The recipe is from his friend Jerome, who owns a restaurant on St. John. And it sounds like the perfect dessert now that warm weather is finally here.
Note: You can substitute the eggs for a pasturized egg product.
Kenny Chesney's Favorite Key Lime Pie
Makes 8 servings
CRUST
1 1/4 cups graham cracker crumbs
1/4 cup sugar
5 Ts. unsalted butter
FILLING
4 egg yolks
1 can (14-oz.) sweetened condensed milk
1/2 cup fresh lime juice (2-3 limes)
2 teaspoons grated lime zest
TOPPING:
1 Container (8-oz.) whipped topping, thawed
FOR CRUST: Preheat oven to 325.
In a medium bowl, combine the graham cracker crumbs and sugar. Add the butter, stir with a fork until blended and transfer to a 9" deep-dish pie pan. Press the crumbs with your fingers onto the sides and bottom of the pan, then press again with the bottom of a measuring cup to ensure a firm crust. Bake on the center oven rack for about 15 minutes or until golden brown. Let cool to room temperature.
TO MAKE THE FILLING: Place the egg yolks, milk, lime juice and lime zest in a medium bowl. Using an electric mixer on high speed, beat for about 3 minutes or until thick.
When crust is cool, pour in the filling and spread it evenly. Bake for 15 minutes or until the center is set but still jiggles when shaken. Let cool to room temperature, then cover with the whipped topping and garnish with the lime slices. Refrigerate for at least 3 hours or until well chilled.
07 Jun, 2011
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Source: http://www.chicagonow.com/blogs/sugar-buzz-chicago/2011/06/kenny-chesneys-favorite-key-lime-pie.html
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