With Easter now in the rear view mirror I'm still clinging to desserts from this past Sunday. For the spring time occasion, we shared multiple delicious desserts.
My sister made a vanilla bunny cake with butter cream icing for my niece's birthday. Yes, it was decorated with Starburst jelly beans.
My other sister made mini cheesecake bites with pecan graham cracker crumb crusts covered in chocolate.
I chose to make a homemade key lime pie.
I have ample experience baking key lime pies from past summer jobs cooking for a seafood restaurant. I would whip together dozens of pies and tarts quickly in the early morning before prepping for the dinner rush. I took a different approach with this time.
Instead of taking the easy road with a pre-made and fitted graham cracker crust, I started with nothing. In order to really say the crust was my own I didn't use a box of graham cracker crumbs or crumble graham crackers bought from the store. I made honey butter graham crackers. I used this recipe from beingthesecretingredient.blogspot.com
The graham crackers turned out wonderfully. My sisters and I had to practice a little self-restraint since we couldn't stop snacking on them.
When the crackers cooled, I put the food processor to work and crumbled enough graham crackers for two pies (4 cups). Then I tossed butter and dark brown sugar into a bowl with the fresh crumbs for a quick mix up.
Next, I scooped an even amount into each pie pan. I forked and pressed, with the bottom of a stainless steel measuring cup, the crumbs to the pan a crust. The crusts went into the oven for 8 minutes at 350 degrees and then came out to cool while I made the filling.
Making key lime filling is fairly simple and easy unless you squeeze the limes yourself. I used a recipe from beingthesecretingredient.blogspot.com
as well. After squeezing enough limes, I poured the juice into the bowl with sweetened condensed milk, egg yolks, and lime zest. I whisked together the filling until it was nice and thick. Then I filled the pie pans and cooked the pies for 20 minutes.
Afterwards, I covered the cooled down pies with plastic wrap and placed them in the fridge until Sunday.
Maybe I haven't eaten key lime pie in a while, but this was the best key lime pie I've ever eaten. The crust was tasty and sweet. The filling was perfectly tart. Together with a generous amount of whipped cream on top made the pie an excellent Easter dessert. The bunny cake, key lime pie, and cheese cake bites were all delicious.
What special desserts do you eat on Easter?