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Mini Key Lime Pies | Get Ready for Pi Day! 3.14

Mini Key Lime Pies

Happy Pi Day! We have these cute Mini Key Lime Pies for you to celebrate your Pi Day.

Mini Key Lime Pies | Get Ready for Pi Day! 3.14This is a triple-duty dessert for this time of year. First of all, it’s green, so it can be used as a St. Patrick’s Day dessert. Second, it’s pie. Pi day (3.14) is March 14, so you can make this for your pi day pie. And third, it would make a fantastic Easter dessert. I love citrus all year long, but I think it’s particularly appropriate in the Spring.

Mini Key Lime Pies | Get Ready for Pi Day! 3.14This pie is so creamy and smooth and it definitely packs a punch of lime.

You know those little foil pie tins that store bought pot pies used to come in? We have empty ones for sale! Not only could you make single serving pot pies to freeze for a quick and easy last minute lunch or dinner, but you can also make single serving dessert pies.

They would be great to give as gifts. Or slice them up and serve them as refreshments at your next gathering.

Mini Key Lime Pies

For the Crust

1 cup graham cracker crumbs
2 T sugar
1/4 cup butter, melted

Combine all ingredients.

Divide into three mini pot pie tins and press lightly up the sides and on the bottom.

Bake at 350° F for 5 minutes. Allow to cool.

For the Filling

2 egg yolks
1/2 cup key lime juice (regular lime juice will work too)
1 (14 oz.) can sweetened condensed milk
5-10 drops lime essential oil (optional) flavor oil for a replacement

In a medium bowl, beat 2 eggs yolks. Add condensed milk, key lime juice and zest. Blend together.

Pour filling in crust and bake for 15 minutes.

Refrigerate pie overnight before serving to let set.

Top with sweetened whipped cream and lime zest.

 

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Galaktoboureko (Greek Custard Pie)

Galaktoboureko is a traditional Greek dessert.  It’s a combination of a semolina-based custard and flaky phyllo dough that is baked to perfection then drenched with a lemon infused syrup.

Galaktoboureko (Greek Custard Pie)

Galaktoboureko (Greek Custard Pie)

Galaktoboureko got its name from a combination of Greek and Turkish words. Gala means milk in Greek and bourek means pie or pastry in Turkish.

Don’t let this recipe intimidate you.  There are a few steps and takes a bit of time, but it really is easy to make.  And it’s definitely worth it.  It’s definitely a dessert you’ll want to make more than once.

Serve it at room temperature and allow the lemon infused syrup to be absorbed by the pastry. It can also be served with ice cream.

Galaktoboureko
6050841
Ingredients

For the Syrup

  • 1-⅓ cups sugar
  • 1 cup water
  • 2 slices lemon
  • 1-½ tablespoon lemon juice

For the Custard

  • 6 cups milk
  • 1 cup semolina flour*
  • 1 cup sugar*
  • 6 whole eggs, beaten
  • 1 tablespoon lemon juice
  • 1 teaspoon fresh grated lemon peel or 5 drops lemon essential oil*

For the Phyllo Dough Crust

  • 1 lb phyllo dough, thawed
  • 1 stick butter, melted

*Can be found in our store

 
Instructions

To Make the Syrup

 
In a saucepan, bring the sugar and water to a boil over medium heat. Add the lemon slices, reduce heat to low, and simmer for 10 minutes. Remove from heat and remove lemon slices. Add the lemon juice and set aside to cool.

To Make the Custard Filling

 
Pour milk into a large saucepan, and bring to a boil over medium heat. When the milk comes to a boil, whisk in the semolina, sugar, eggs, lemon juice and lemon peel, stirring constantly. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside.
 
Preheat your oven to 350 F.
 
Butter a 9×13 inch baking dish, and layer 6 sheets of phyllo into the pan, brushing each one with melted butter as you lay it in. Pour the semolina custard into the pan over the phyllo, and cover with the remaining 6 sheets of phyllo, brushing each sheet with butter as you lay it down.
 
Bake for 40 minutes, until the top crust is crisp and golden brown and the custard filling has set.
 
Remove from the oven and pour the cooled syrup evenly over the top. Make sure you also pour around the edges. Allow Galaktoboureko to cool and absorb the syrup (around 4 hours).
 
Serve warm or cold.
 
Adapted from Tasty Kitchen
 

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Kitchen Kneads Ogden, UT Kitchen Supply Store