Key Lime Pie topped with Coconut Whipped Cream in a Pretzel Crust

I tried this unique derivation of a key lime pie from Five Heart Home‘s blog. Made with lime zest and key lime juice, topped with coconut whipped cream, and sitting on a crunchy pretzel bed, this tart is not your average key lime pie, but it’s also not one you want to miss.

KeyLime1I adored the sweet-salty, creamy-crunchy contrasts and the unique coconut bits of flavor. You can find the recipe here.

KeyLime2

Wonderful flavor and consistency, great for an after-dinner palate refresher.

Hazelnut Espresso Cream Pie

This light whipped pie with a coffee-hazelnut aroma within a graham cracker crust serves as wonderful accompaniment to afternoon tea, or as a delicious dessert.

Top with dark chocolate "leaves" and finely chopped hazelnuts

Top with dark chocolate “leaves” and finely chopped hazelnuts

Hazelnut Espresso Cream Pie

Ingredients 

Crust:

1 ½ cups finely ground graham crackers

½ cup cold butter

¼ cup packed brown sugar

½ tsp. ground cinnamon

Filling:

1 cup heavy whipping cream

1 tsp. vanilla extract

1 8 oz. pkg. cream cheese

½ cup hazelnut butter (see previous post for recipe)

1 cup confectioner’s sugar

2 ½ tbsp. instant ground coffee

1 tsp. salt

Topping:

¼ cup milk

3 oz. dark chocolate

¼ cup roughly ground roasted hazelnuts

Directions

Blend the ground graham crackers, butter, brown sugar, and cinnamon in food processor until dough forms pebbly consistency. Remove from food processor and blend with hands, until butter is fully incorporated. Press into 9 or 9.5 inch pie pan, and bake at 375℉ for 7 minutes. Allow to cool to room temperature.

With an electric mixer, beat heavy cream and vanilla until whipped and stiff peaks form (be careful not to over-whip, or you might end up with butter), set aside. Next, beat cream cheese, hazelnut butter, confectioner’s sugar, instant coffee grounds, and salt with an electric mixer until well combined, scraping the sides of the bowl with a rubber spatula occasionally. Stir in about ⅓ of the whipped cream mixture, then carefully fold in the rest of the whipped cream with a rubber spatula.

Transfer to cooled graham cracker crust and place in freezer. While the pie is cooling, heat milk in a small sauce pan on a stove on medium-low, whisking often. Once small bubbles appear around the sides of the milk (about 2-3 minutes), turn stove to simmer and add dark chocolate, stirring simultaneously. As the chocolate begins to melt and blend with milk, turn stove off and keeping the pan on the burner, whisk the chocolate and the milk until a homogenous, liquid chocolate mixture forms. Transfer into container with pour-spout, such as a liquid measuring cup, and after removing pie from freezer, pour over hazelnut-coffee cream in desired pattern and immediately sprinkle with ground hazelnuts. Cover and store in fridge for creamy consistency, and freezer for tougher consistency.

Simple & delicious

Simple & delicious

Hazelnut Butter & Dark Chocolate Hazelnut Spread

It’s fitting that I start my blog with a post about hazelnuts- they’ve been a key flavor in some of my favorite dishes. Not to mention, Nutella is a cupboard commodity I would fall just short of trading my spleen for.

These simple homemade spreads are great on toast for breakfast, or as a complement to your favorite afternoon or evening desert.

Creamy and delicious, compliment both salty and sweet

Creamy and delicious, complement both salty and sweet

Hazelnut Butter Spread

Ingredients 

1 cup roasted unsalted hazelnuts

1 tsp. salt

1 ½ tsp. hazelnut oil

Directions

Toss the hazelnuts, salt, and hazelnut oil (can be substituted with other nut oils) in a small bowl and transfer to food processor. Blend until creamy (3-5 minutes), scraping the sides of the food processor bowl occasionally. Store in airtight container.

Try this with any type of nut!

Try this with any type of nut!

Dark Chocolate Hazelnut Spread

Ingredients 

1 cup roasted unsalted hazelnuts

¾ cup dark chocolate

1 tsp sugar

1 tsp salt

Directions

Place ingredients in food processor and blend until creamy (3-5 minutes), scraping down the side of the food processor bowl occasionally. Store in airtight container.