This month I decided to try the famous cupcake bakery which is in London and New York. The book is a joy to look at with delicious pictures and easy to follow instructions. I wanted to try the Key Lime Pie, as this is something I have never tried before and is not a popular treat in the UK, but is a traditional american dessert, naked after the Florida grown lime .also i had loads of limes left over from christmas (^-^) . I suppose a key lime pie is a cross between a cheesecake and a lemon meringue pie.
The natural green filing and the crunchy biscuit crust really compliment well, topped with fluffy meringue, or cream . I will definitely try this again as it is so easy to make, does not take much time and I think will suit well for summer BBQs and parties. The book helped me perfect my biscuit crust skill which before was hit and miss. You can find the book in all good bookstores, i got mine for christmas. Yum .
While I was living in South Korea I made many American friends who were living there. One of them was Gretchen, I remember around American Thanksgiving time she told me how amazing Pumpkin Pie was and it was a shame she could not make any because people in Korea rarely have ovens. So Gretchen and I hopped on a train for two hours in search for the mythic pie, but atlas we never found. So now I am back in England and that time of year has come around again so I have decided in honour of my friend to have a go at making Pumpkin Pie…. here goes lol
First I decided to use a real pumpkin and not the canned kind. Unfortunately I could only get the Halloween kind, which is o.k just make sure you get as much water out of the pumpkin as possible (I will explain later). First I chopped the pumpkin in half and took out all the seeds and stringy bits. Then chop up into smaller slices and steam, it probably will take around 10-20 mins but you know when it is done because the pumpkin with be bright orange and the skin will just slid off the flesh.. yum! Now when that was all nice and soft, to take out all the water I took the flesh and put it in a cloth and made a bundle and squeezed all the excess water out. Finally put in a blender and blitz until smooth, then refrigerator-ate.
Now I prepared the pie base, a nice simple recipe of short-crust pastry which I then baked blind in the oven for 20 min and left to cool.
Once the pumpkin mixture was cool I transferred it to a sieve over a pan and left for 1 hour to just to eliminate anymore pesky water, because you don’t want a soggy bottom for your pie!
5 eggs, 1tsp ground ginger, 1tsp Ground Allspice, 1.5tsp Cinnamon Power, 3 drops of Vanilla Essences, 300ml of Evaporated milk, 1 cup of golden caster sugar and 3 cups of Pumpkin.
Mix these all up well and pour into you prepared pastry case and pop in a preheated oven at 210C for 15mins and then 175C for 40-60mins.
Cool and then eat ! Yum! Thanks Gretchen for inspiring me to make an unusual dish for an English Guy.