Key Lime Pie

Ingredients:
Crust:
1 Cup Graham Cracker Crumbs
1/2 Cup Saltine Cracker Crumbs
1/3 Cup Sugar
5 Tbsp Melted Butter
1/4 Cup White Chocolate Chips
Pinch of Salt

Filling:
1 Cup Key Lime Juice (can substitute 100% Lime Juice)
2 - 14 oz Cans Sweetened Condensed Milk
5 Large Egg Yolks
1 Tsp each - Key Lime Zest, Orange Zest, Lemon Zest + 1 tsp Key Lime Zest (set to side for garnish)
Pinch of Salt

In a food processor combine graham crackers & saltine crackers (to make 1 1/2 cups total). Add in sugar and pinch of salt.  Pulse in butter to form a crumbly, wet sand consistency.

Form into a 9" pie tin and press evenly into bottom and sides and bake in a preheated 350 degree oven for 10 minutes.

Take out of oven and sprinkle the white chocolate chips evenly along the bottom of crust and let cool for 10 minutes.  This will help stabilize the crust and also help cut the sweetness and tartness of the pie.

In a medium size bowl (or stand mixer) add the egg yolks and mix, about 2 minutes or until slightly frothy.  Add in the condensed milk, key lime juice, pinch of salt and the zest from the lime, orange and lemon.

Mix at medium / high speed for about 2 minutes. Let sit about 10 minutes then pour through a strainer to remove the zest and get a perfectly smooth consistency.

Pour into the pie crust and bake in oven for 18-22 minutes. The center will still be slightly jiggly.

Cool for about 2 hours and then place in fridge for at least 6 hours or overnight.

Top with whipped cream and the reserved lime zest and ENJOY!

#cheftainment #keylimepie

Chocolate Chocolate Chip Bundt Cake

Ingredients:
2 Sticks Unsalted Butter - Room Temp.
2 1/4 Cups Flour
3/4 Cup Unsweetened Cocoa Powder
1 tsp Baking Soda
1 tsp Salt
1/2 Cup Milk
1/2 Cup Sour Cream
1 1/2 Cups White Sugar
4 Large Eggs - Room Temp.
1 tsp Vanilla Extract
3 tbsp Brewed & Cooled Coffee
1 tsp Espresso Powder
1 Cup Dark Chocolate Chips - Dusted in flour.

Glaze:
3 oz. Dark Chocolate Chips
1/2 Cup Heavy Cream
2 tbsp Unsalted Butter
1 tbsp Brewed & Cooled Coffee
Pinch Salt

Preheat oven to 325 degrees. Butter a bundt pan generously.

In a large bowl whisk flour, cocoa powder, baking soda, salt.  Mix milk & sour cream in a separate bowl.

In another bowl, using an electric mixer, beat together the butter & sugar until pale and flurry (about 3-5 minutes).  Add the eggs one at a time.  Add vanilla, coffee, espresso powder.  Mix throughly.  Add in the flour in 3 batches alternating with the milk mixture. Fold in chocolate chips.

Pour mixture into the bundt pan and bake about 55 minutes or until a skewer comes out clean.  Transfer to a wire rack to cool.

For the glaze, add the chocolate chips & coffee to a bowl.  In a pan, bring the cream to a simmer and pour over the chips. Let stand for about 2 minutes.  Add butter and salt and mix until smooth.  Let sit to thicken for about 1-2 minutes stirring occasionally.  Pour over cake.

Can be served by itself or with a strawberry fruit compote and vanilla whipped cream.

Enjoy.
#cheftainment