I love this time of year because fresh strawberries are just coming in to market here in Texas. I found a full flat of them for 14.00 and snagged them. They were red, ripe, and fragrant, and on sale. It seemed like alot to me…I can remember buying flats for 3.99 to make jam…but then I remembered that that was…umm…years ago.
I had planned to make jam with these but they just smelled so good…sigh….
The combination of lime and strawberries is classic. The tiny key limes are unlike any other lime flavor you have ever tasted and worth the extra money to buy real key lime juice if you can’t get the special limes. The strawberries add sweetness to the tangy lime..and the rose flavored whipped cream was …umm…icing on the cake? I would have liked to have sprinkled the pie and cream with rose petals, but there was no way the family was going to wait for that.
I did not have time to make a crust…This was very spur of the moment, so I used whole nilla wafers to line the pie pan. They worked nicely, and the addition of the vanilla in both the key lime filling and the crust was perfect.
Strawberry Key Lime Pie
1/2 c key lime juice
3 egg yolks
1 can Eagle Brand sweetened condensed milk
1/2 tsp vanilla
‘Nilla Wafers to line a 9″ pie plate. No need to make crumbs, just leave them whole.
1 pint ripe strawberries, hulled, sliced in half and macerated in 1/4 c sugar while the pie is baking
1 c heavy cream, whipped with 1 tsp rose water and 1/4 c sugar, or to taste.
Mix the egg yolks, Eagle Brand, vanilla, and lime with a whisk until smooth. Pour in the cookie lined pie plate. Bake at 350 for 15 minutes. Remove from oven and cool.
Arrange strawberries over lime filling. Chill to set. Serve with a dollop of whipped cream.
译文:
玫瑰味冰激淋草莓佛岛酸橙派饼[烘烤乐趣：烤面包来款待家人]
我喜欢一年当中的这个时节，因为这时正值得克萨斯的新鲜草莓上市的季节。我发现了一大片只花14.00美元就可买下的草莓并把它们摘了下来，待售的草莓鲜红，透熟，散发着芳香。它们真是太吸引我了…我还记得用3.99美元买了一片草莓来做草莓酱…但是那好像是…几年之前的事情了。
我本来打算用这些草莓做草莓酱，但是他们闻起来是那么好…唉!...
草莓与酸橙是经典组合，小小的佛岛酸橙跟你吃过的其他口味的酸橙与众不同，如果买不到佛岛酸橙，那么多花点钱来买真正的佛岛酸橙汁是划得来的。草莓加蜜糖与扑鼻的酸橙搭配…然后加上玫瑰香味的鲜奶油…嗯…冰凉的撒在蛋糕上。如果能把把玫瑰花瓣撒在派饼和奶油上的话会更好，但是家人已经迫不及待的要吃了哦。
我没有时间做外壳了…时间很仓促，因此我用了整个nilla waters 来勾嵌派饼。它们使用恰到了好处，在佛岛酸橙饼馅和外壳上添加的香草接近了完美！
草莓佛岛酸橙派饼
1/2c 佛岛酸橙汁
3个蛋黄
一罐鹰牌加甜浓缩炼乳
1/2茶匙香草
能足够绕9’’的派盘划线的Nilla waters 不需要弄成屑完整的就好
一品脱的草莓，去掉后根，平半切开，再烤派饼时放入1/4c 的糖水中浸软
1c 多脂奶油，与一茶匙的玫瑰水和 1/4c的糖水搅拌，或者去烤
蛋黄，鹰牌炼乳，香草，和酸橙与威士忌混合直到平滑细腻，倒入甜点排列成边的盘子里，350处温度烘烤15分钟，从烤箱中拿出凉置。
把草莓布置在酸橙馅上，冰凉放置，加上一团发泡性奶油便可呈上桌。