Key Lime Pie

with chocolate cookie crust and raspberry sauce... 

Chocolate Cookie Crust

5 oz shortbread type chocolate cookies, pulverized (about 1 C when crushed.  I used Newman's Own Alphabet Cookies) 

4 T butter, melted

1/2 C shredded coconut (leave out or add more if you  like)

Crush cookies.  Blend in butter and then coconut.  Press into bottom of 9" pie pan.  Bake at 375 degrees for 7-10 minutes.  Let cool.

Lime Filling

1 14 oz can sweetened condensed milk (I used fat free.  Hey, saving calories counts!) 

1 to 1 1/2 C whipping cream,* whipped into stiff peaks  (Reserve a little for serving.)

@ 4 limes, zest and juice.  Juice should equal about 4 oz.  (Chop zest into smaller pieces if desired.)  Reserve some zest.

Mix sweetened condensed milk, lime juice, and unreserved zest well.  Fold in whipped cream.  Spoon into cooled pie shell.  Sprinkle with reserved zest.  Place pie in refrigerator or freezer.

Raspberry Sauce

Place fresh or frozen berries in a pan on stove.  Add honey to taste.  Let slightly boil for a few minutes.  Remove from heat and crush berries, mixing well.  

To serve:

Place a tablespoon or 2 of raspberry sauce in bottom of bowl or dish, spreading in a pretty manner.  Place slice of pie on top.  Put a dollop of whipped cream on top of pie.

*For easy whipped cream making, place mixer bowl, mixing attachment, and even the cream itself into freezer for a brief period till all is very cold.

This Fun and Fabulous dessert gets rave reviews every time I serve it.  This recipe is original to me, synthesized from several other recipes and honed over time.

Once again, I'm participating in Jenny Matlock's Fantabulous Alphabe-Thursday.  Come and join in the Fun!  You will be enlightened, charmed, and have some plain ole Fun!  See more entries HERE.  This week our letter is "F."  
photos by me © 2010 and 2011

Raspberry Rhubarb Cobbler

served with vanilla ice cream and garnished with lemon zest and thyme (because that was the only edible green stuff growing in my garden today)
FILLING
8 C raspberries (or 3 12oz packages frozen)

4 C rhubarb, cut into small pieces
1 C sugar

1/4 C flour
1/8 C arrowroot powder (or just use more flour)
3/4 C honey

1 T butter & 2 T butter

Butter a 9" x 13" pan with 1 T butter. In a bowl, gently fold together raspberries and rhubarb. Add sugar, flour, and arrowroot and mix gently. Mix in the honey. Dump this into the pan and spread evenly. Do not tamp down.

Cut the 2 T butter into very small pieces and dot the top of the filling.

Zest lemon onto top. (Use 1 lemon--optional)

TOPPING
1 C unbleached flour
1/2 C whole wheat pastry flour
pinch salt (optional)

1/2 C brown sugar

1 1/4 C butter

1 C rolled oats
In food processor, mix together flours, salt, and brown sugar. Then mix in butter. Pour this mixture into a bowl. Add oats and stir. Coat the top of the filling with this mixture. Bake 1 hour at 375.

eat, enjoy!

NOTE: None of the proportions of the ingredients in this recipe are crucial with one exception. There must be enough butter to hold the cobbler topping together when pressed between your fingers. This recipe is not super sweet, so if you want it sweeter, add more sugar.
for more about rhubarb, check out these links:
http://en.wikipedia.org/wiki/Rhubarb
http://www.rhubarbinfo.com/
http://urbanext.illinois.edu/veggies/rhubarb1.html

http://davesgarden.com/guides/articles/view/686/ This one includes a couple recipes.

On March 21, 2010, I am linking to Little Andalucia's Friday Features--Link Party.  Come join and/or see more creativity HERE.

 photos by me ©2009