Pies main page

Pie crusts:
Flaky pie crust
Graham cracker crust
Almond pie crust
Never fail pie crust
Pate sablee
Pate sucree
Quick and easy pie crust

Pies and tarts:
Apple pie cragwood
Black bottom pie
Black walnut pie
Blueberry pie
Blueberry supreme
Chiffon mincemeat pie
Chocolate cranberry mousse pie
Chocolate bavarian cream pie
Chocolate bourbon pecan pie
Chocolate pecan pie
Chocolate raspberry pie
Cranberry pear phyllo tart
Cranberry walnut tart
Dutch apple pie
Fig tart
Florida key lime pie
French apple tart
Lemon meringue ice cream pie
Lemon meringue pie
Lemon tart with walnut crust
Lemon tart
Light lemon tart
Lime curd and almond tart
Lime mousse tart
Maple syrup tart
Oatmeal pie
Pamplemousse pie
Pear and almond cream tart
Plum frangipane tart
Pumpkin pie
Pumpkin pie "pumpkin"
Pumpkin-orange pie
Raspberry pie
Rhubarb custard pie
Strawberry-topped lime mousse tart
Southern pecan pie
Triple blueberry and strawberry pie

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves 12

1 1/2 cups graham wafer crumbs
1/2 cup ground pecans
1/2 cup brown sugar
1/3 cup sifted cocoa powder
1/2 cup melted butter

1/2 cup sugar
2 envelops unflavored gelatin
1/2 cup lime juice
1 tablespoon grated lime rind
1 can (14 oz) coconut milk
3 eggs yolks
1/2 cup sugar
2 tablespoons white rum
1 pound cream cheese, softened
3 egg whites
1/2 cup sugar

Raspberry sauce:
2 cups fresh or frozen raspberries
1/3 cup sugar

In large bowl, combine Graham crumbs, pecans, sugar, cocoa. Stir in butter. Press mixture onto base of greased 10-inch spring-form cake pan, pressing mixture slightly up sides. Bake at 350 F for 12 minutes or until golden brown.
In a small bowl, combine 1/2 cup sugar and gelatin. Stir in lime juice and rind. Set aside to soften.
In a medium saucepan, heat coconut milk. In a medium bowl, whisk egg yolks with 1/2 cup sugar until lemony.
Whisk in the hot coconut milk. Return mixture to saucepan.
Cook stirring constantly, over medium heat to the consistency of thin custard. Do not boil. Stir in gelatin mixture with rum. Cool to room temperature. Beat cream cheese.
Blend in coconut mixture. Cover and refrigerate for one hour or until barely set.
Beat egg whites to soft peaks. Add sugar, and beat until stiff. Gradually fold into the prepared mixture.
Pour into crust. Refrigerate 2 hours. Sauce: Puree raspberries with sugar. Strain to a sieve.
To serve:
Loosen edges of tart. Remove side of pan. Decorate with lime slices.

Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

Chef de Cuisine © 1999-2009 All rights reserved.