Triple Layer Key Lime Pie

Brown Sugar Graham Cracker Crust

2 1/2 cups graham cracker crumbs

1/4 cup dark brown sugar

1 stick melted butter

1 - 2 tablespoons egg whites, room temp

Baked Layer

2 14 oz cans sweetened condensed milk

1 cup key lime juice

8 egg yolks, room temp

1/2 cup sour cream, room temp

Chilled Layer

8 oz cream cheese, softened

1/2 cup sweetened condensed milk

1/4 cup key lime juice

1/4 cup sour cream, room temp

2 tablespoons granulated sugar

Whipped Layer

1 1/2 cups heavy cream, very cold

2 tablespoons sugar

2 tableponns key lime juice

Preheat oven to 350

Place parchment paper on the bottom of a 9" spring form pan.  Set the ring on top of the parchment paper to close the seal.  Trim the paper on the outside as close to the pan as you can.  This will ensure that you can lift the pie off the bottom of the spring form pan.  Wrap the outside of the spring form pan in aluminum foil to prevent any leakage during baking.  

In a large bowl, combine the graham cracker crumbs and brown sugar.  Add the melted butter and mix.  Add the egg whites and mix again.  Quickly cover the bottom of the spring form pan and up the sides, make sure the edge of the ring and the bottom where they come together is covered and press the bottom and sides with a glass to pack well.  Move to the oven and bake for 15 minutes.  

While the crust is baking add the egg yolks to a large glass bowl and whisk for one minute.  Add the 2 cans of sweetened condensed milk to the mixture and whisk until well blended.  Add the sour cream and whisk.  All of this should be at room temp.  Add the key lime juice and whisk.  The mixture will begin to thicken, this is a reaction of the acid in the key lime juice and the sweetened condensed milk.  There will be lots of air bubbles, this is okay.  Pour the mixture into the crust that is coming out of the oven and spread evenly.  Bake at 350 for 20 minutes. The baked layer will set up and be set all the way to the center.  Cool completely before adding the chilled layer.  Do not refrigerate until completely cooled or the crust will absorb moisture and separate.  

To make the no bake chilled layer, cream the 8 ounces of cream cheese and 2 tablespoons of granulated sugar until fluffy.  Add the room temp 1/4 cup sour cream.  Mix well, add the 1/2 cup sweetened condensed milk and mix well again.  Add the 1/4 cup of key lime juice and mix well.  

Use a spatula to smooth over the baked and completely cooled layer, this should only come up to about 3/4 to the top.  Chill in the refrigerator. 

The final layer is the key lime whipped cream.  Add the whipping cream to a clean and chilled bowl.  Add sugar and whip to soft/medium peaks.  Do not whip to stiff peaks.  Begin adding the key lime juice, this will cause the mixture to thicken.  Add the key lime juice a little at a time to get the consistency you prefer.  Spread over the pie and chill for several hours before serving.    

Hot Fudge

1 14 oz can Evaporated Milk

1 C Sugar

1/2 C light corn syrup

6 TB Dutch Processed Cocoa Powder
1/2 tsp salt

2 TB Unsalted Butter

1 tsp Vanilla Extract

In a saucepan, combine evaporated milk, sugar, corn syrup, cocoa powder and salt and whisk until smooth.  Bring to a boil over medium heat stirring constantly.  Once boiling, reduce heat to low and stirring frequently simmer for 6 minutes to thicken the sauce.  Remove from heat and stir in the butter and vanilla until fully incorporated.  The sauce should be smooth and glossy.  You can also choose to blend in a blender for 15 - 20 seconds to make it even smoother.  Store in an airtight container in the fridge for up to 2 weeks.  

Pumpkin Cream Cold Foam

   1 C Heavy Whipping Cream 
1/4 C Pumpkin (100 % pumpkin, no spices)
1/4 C Maple Syrup
1 tsp Vanilla Extract
1 tsp Pumpkin Pie Spice

Blend

Chocolate Cake

Have all ingredients at room temperature.

Preheat oven to 350

Grease and flour cake pan(s).  

Sift together the following:

1 3/4 cups all purpose flour

2 cups sugar

3/4 cup unsweetened cocoa powder

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1 teaspoon salt

Combine the following in a bowl:  

1 cup milk

2 large eggs (added one at a time to the mixture)

1/2 cup vegetable or canola oil 

2 teaspoons vanilla extract

Combine wet ingredients with dry ingredients on low.

Continue on low for about 2 minutes.

Add 1 cup boiling water

Distribute evenly in two prepared cake pans and bake about 30-35 minutes.  Toothpick test okay.  If using a bundt pan at 350 degrees, allow about 35 - 40 minutes, check with toothpick.  Cool for about 10 minutes and then remove from pan and let cool completely.

Ghirardelli Brownies

2 eggs

3/4 Cup sugar

1 tsp vanilla extract 

1/2 Cup Butter

3/4 Cup Ghirardelli  sweet ground chocolate and cocoa

2/3 Cup all purpose flour

1/4 tsp baking powder

1/4 tsp salt

1/2 Cup walnuts or Pecans

1 Cup chocolate chips

Preheat oven to 350

Stir eggs, sugar and vanilla together and then add butter.  Add flour, chocolate, salt and baking powder together and combine with egg mixture.  Add nuts and chocolate chips.  Spread into 8" or 9" baking pan and bake about 20 - 30 minutes.  Less baking time for chewy brownies.