Happy New Year!

Happy 2008 to everyone! What better way to start off blogging in the new year than with a really decadent and high calorie dessert. This might be my last truly fattening dessert for a while because like so many others, I'm "trying" to be healthier in the new year. We'll see how that goes but for now that's the intention. So anyway, I made this really delicious pie for dessert on New Year's Eve. My great aunt made it for Christmas dinner and it was so good I just had to get the recipe from her. It's really yummy to be so simple.

Caramel Pie

1 can sweetened condensed milk
1 8 oz package cream cheese
1 8 oz container whipped topping
1/2 cup chopped pecans, divided
1 graham cracker pie shell

Begin by removing the paper wrapper from the can of condensed milk. Place the unopened can on its side in a large pot of water, making sure the can is completely covered with water. Boil for 4 hours, rolling the can around every so often in the pot. (Be sure the can stays covered with water the entire time. You may need to add more water to the pot as some evaporates from boiling.) Remove the can from the pot and set on the counter to cool for several hours or over night. DO NOT refrigerate. When you open the can, the milk should be thick and the color of caramel. In a mixing bowl, combine the "caramel" with room temperature cream cheese and 1/4 cup of pecans. Pour into the pie shell. Top with whipped topping and remaining chopped nuts. Refrigerate until ready to serve.

*This would be great with a layer of chocolate in the bottom of the pie crust or with mini chocolate chips added into the filling.

Source: My aunt Gail

Frozen Key Lime Pie

Here's another recipe I've been meaning to make for quite some time now. I found it a while back online and thought it would be a perfect summer dessert. It requires almost no baking, which is great on these hot summer days in Alabama. Actually in my case, it did require no baking since I used a store bought pie crust. I highly recommend this recipe for an easy and cool summertime dessert.




Frozen Key Lime Pie

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted

(I used store bought pie crust)

For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 14-ounce can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

Preheat the oven to 350 degrees.

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

Original source: Barefoot Contessa