Key Lime Cream Puffs Food

THE BEST KEY LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Stir together the graham cracker crumbs, brown sugar and salt with a fork in a medium bowl. Pour in the butter and continue to stir until the mixture resembles wet sand. Transfer the crumb mixture to a 9-inch glass or metal pie dish and spread into an even layer. Use a 1/4 measuring cup or small glass to firmly press the crumbs into the bottom and up the sides of the pan. Bake until it is dry-looking and lightly browned, 7 to 10 minutes. Remove from the oven and let cool on a wire rack while you make the filling.
• For the filling: Combine the sweetened condensed milk and sour cream in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until combined, about 1 minute. Add the lime juice, egg yolks, salt and lime zest and continue to beat until the batter is smooth, about 2 minutes. Pour into the graham cracker crust. Bake until the pie is mostly set but jiggles slightly in the center, 15 to 20 minutes. Let the pie cool to room temperature on a wire rack, then refrigerate to set and chill completely, at least 2 hours, but preferably overnight.
• For the whipped cream topping: Combine the heavy cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a large star tip. Pipe the topping decoratively on top of the pie. Alternatively, dolloped the whipped cream on slices of pie. Sprinkle with lime zest.

KEY LIME CREAM PUFFS

Steps:

• 1. In a saucepan, combine sugar, egg, lime juice, and salt. Whisk until blended. Add butter.
• 2. Cook over medium heat, stirring constantly until mixture is thick and bubbly.
• 3. Remove from heat, transfer to a bowl, and refrigerate until cool.
• 4. In a large bowl, beat whipping cream and powdered sugar until peaks form.
• 5. Fold whipping cream into chilled key lime curd.
• 6. Cover and chill while cream puffs are baking.
• 7. In a medium-sized saucepan, bring water and butter to a simmer over medium heat.
• 8. Add flour.
• 9. With a wooden spoon, stir very quickly in one direction until the flour has absorbed all liquid. Cook for an additional 1-2 minutes.
• 10. Transfer the dough to a mixing bowl fitted with a paddle attachment. Allow the dough to cool 4-5 minutes.
• 11. With the mixer running, add the salt and eggs, one at a time, until everything is completely combined.
• 12. Spoon the dough into a piping bag fitted with a large round tip.
• 13. Pipe 2 inch round mounds onto a parchment or silicone covered cookie sheet.
• 14. Using wet fingers, tap down the point at the top of each mound.
• 15. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes. Remove from oven and allow to cool completely before filling.
• 16. Using a knife, split each cream puff without cutting completely through.
• 17. Spoon chilled filling into a piping bag fitted with a small filling tip.
• 18. Fill the cavity of each puff with key lime cream.
• 19. Dust with powdered sugar and serve.

KEY LIME CREAM PIE

Steps:

• In a small bowl, mix crushed cookies and butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. In another large bowl, beat cream cheese, condensed milk and lime juice until blended. Fold in 2 cups whipped cream. Spoon into prepared crust., Top with remaining whipped cream; sprinkle with toasted coconut. Refrigerate until serving, at least 4 hours. If desired, garnish with cherries and limes.