Grapefruit/Lime Citrus Pie

I had a few re-dos to get to the final product above.  My time in the kitchen was not as smooth as expected, but I finally ended up with the results I expected.  I guess I just was having an "off" day.

The crust mix, made of a chopped macadamias and vanilla cookie crumbs turned into nut butter the first go around!  I ran the food processor for too long. I tried to salvage it, but once it gets to that point, there is no going back.  On the second try, I pulsed my nuts in with the cookie crumbs and did not pulverize them, I just did some pulses.

Also, I got in a hurry with the gelatin and assumed that one envelope was 1 tsp of gelatin instead of measuring. Ha-I found out that I created a recipe for a lime rubber ball!  The whole sprinkling thing had to be done over again.

The above pie is made with a citrus blend, but the primary citrus used is grapefruit.  The filling texture was light as air with that special tartness that only citrus can deliver. It was a nice change from the heavier key lime pies or cheesecakes.  Also, since the crust has no flour in it, the flavor and crunch of the macadamias enhanced each bite. I do have a weakness for citrus, but even those that like the occasional taste of a tart dessert will be pleased. This recipe calls for a 9 inch deep dish pie pan, but I used a 9 inch springform pan instead.

Grapefruit Citrus Pie
adapted from Bon Appetit

Ingredients/Crust
1/4 cup butter, melted
3/4 cup ground vanilla wafers
7 oz roasted macadamia nuts
1/4 cup dark brown sugar, packed

Ingredients/Filling
1/4 cup fresh lime juice (from about 3 limes)
2 cups fresh pink grapefruit (from about 3 grapefruits)
1/4 tsp unflavored gelatin
1/4 cup whipping cream (for first addition)
1 1/4 cup whipping cream (for second addition)
1/4 cup plus 1 tbs sugar
9 oz imported white chocolate (Lindt, Callebaut)

Ingredients/Topping
7 thin lime slices, halved
8 oz imported white chocolate curls or just 1 oz for grating on top (optional)
2 tbs sugar
1 cup whipping cream

To make the crust, preheat the oven to 350 degrees. Fill a food processor with ground vanilla wafers and then add the macadamia nuts and pulse until the nuts are chopped.  You want nut chunks not powder, so do not overdo it.  Empty mixture into a small bowl and add the brown sugar and melted butter. Stir until mixture becomes clumpy and there are no dry crumbs.  Press mixture into a 9 inch springform pan or a 9 inch deep dish pan.  Bottom and sides must be evenly covered.
Bake for about 10 minutes or until it turns a golden hue.  Remove and let cool completely before filling.

For the filling, pour grapefruit juice and 1/4 cup of sugar into saucepan and place over high heat. Once mixture comes to a boil, set the timer for about 15 minutes.  The remaining amount of the mixture after cooking should be about 3/4 cup.  Remove saucepan from heat and set aside.

Take out a small bowl and fill with the lime juice.  Then sprinkle the gelatin over the top of the juice and let sit to absorb for 10 minutes.  Place the saucepan of grapefruit back on the heat, this time at a low temperature.  Add the lime/gelatin mixture, white chocolate and 1/4 cup of whipping cream.  Stir the mixture until all the white chocolate has melted.  Pour into a heatproof bowl and place in refrigerator to set up and cool. This should take about 2 hours, but stop and give the mixture a good stir after every 1/2 hour.

On the last 15 minute stirring interval,  pour the remaining 1 1/4 cup of whipping cream in a bowl and add 1 tbs of sugar.  Beat cream on high until stiff peaks form.  Then stir in chilled grapefruit mixture until all is blended.  Pour filling into prepared pan and smooth over the top, making sure everything is even.  Place in fridge for at least 4 hours or overnight to chill prior to  topping.

After the pie is completely chilled, then you can top it.  Again, beat together the cream and sugar until it has a stiff peak consistency.  Fill piping bag and pipe about 15 rosettes along the outer edge of the pie.  Then, with the rounded edge facing upward, put a lime slice between each rosette. Place the chocolate curls on top or grate white chocolate (if desired) on the top center of the pie.  Refrigerate until ready to serve.     
               **LAST YEAR: Chestnut Pound Cake**

Maui Pine Cream Pie

I recently went to a luncheon and started thinking about the different things that people brought.  Yes, we all should be happy that everyone brought something, but the buying a baked good from a grocery store always puzzles me.  I never see anyone bringing in McDonalds to pot lucks and to me both acts are equal to the same thing.  How do people arrive at McDonalds not being acceptable for the main course, but a grocery store cake is for the dessert? Different thoughts I guess.

The sad thing is that I heard someone state at how bad the store made cake tasted compared to the homemade.

Now, the question is if you do not bake or cook, what would be good to bring?  I would probably bring non food items such as plates, napkins or cups. They are always in need of those at pot lucks.

Anyway, onto the details on this recipe.  This is a pineapple cream pie with macadamia nuts.  The bottom is a cream cheese layer and the top is pineapple custard.  You cannot see the distinct layers, I think it is due to the colors of both layers being so close in hue.  The filling is a unique blend and the crust has lemon zest and finely chopped macadamia nuts which gave it a extra flavor.  The topping is whipped cream with sugar zest and macadamia nuts sprinkled on top.

I found this pie to be a tasty blend of textures as well as flavors.  One bite gives you the delicious smooth taste of pineapple and cream cheese, yet you do get a crunch from the macadamias and a taste of real fruit from the pineapple.  Definitely a great tropical treat in my book.  This recipe is for one 9 inch pie.

Maui Pine Cream Pie
adapted from The Cooking Contest Cookbook

Ingredients/Pie Crust
1/2 cup butter flavor shortening
2 tsp lemon zest
3-4 tbs cold milk
1 1/2 tsp finely chopped macadamia nuts
2 tbs sugar
1/2 tsp salt
1 1/2 cups flour

Sift together the sugar, salt and flour.  Using a pastry blender, cut in the shortening until the mixture is pea sized crumbs.  Then mix in the lemon zest and the nuts, stirring until evenly distributed.  Then add the milk, tossing together with a large fork until the mixture forms a dough.  Cover and refrigerate for 15 minutes.  Preheat the oven to 350 degrees.

Lightly flour a flat surface and roll out dough into a circle.  The dough should extend one inch beyond the size of the edge of an upside down pie pan.  Fold up into quarters or roll dough around the rolling pin and then place in pie pan. Press dough into pan.  Fold the top edges under and flute or mold the top edge of the crust how you prefer.  Then prick the bottom with a fork to make sure the crust does not bubble when baking.

Place crust in oven and bake until done, which is about 15-20 minutes.  Crust is a golden brown when done.  Remove and let cool completely before filling.

Ingredients/Pineapple Cream Filling
1 tsp vanilla extract
2 cups of milk
1 tbs water
4 egg yolks, lightly beaten with a fork
1 (20 oz) can of crushed pineapple juice ( in light syrup)
1/3 cup cornstarch, packed
1 cup sugar
1/4 tsp salt
2 tbs butter

Drain the pineapple from its juice.  Discard the juice and measure out one cup of the pineapple and reserve the rest for the cream cheese layer.  In another bowl, stir together egg yolks and water. Then mix in the cornstarch until all is smooth. Set aside.

Fill a saucepan with milk, sugar, salt and 1 cup of the pineapple.  Stir and then place over medium heat and let cook.  Continue to stir and cook, until the mixture simmers and is right on the brink of boiling.  Turn the heat down to low and slowly pour in the egg yolk mixture, whisking the mixture at the same time ( I had some extra help for this task) . Once the egg yolk is mixed in continue to whisk and let cook.  Continue with this process until the mixture is the consistency of pudding.  Then stir in the butter and vanilla.  Once the butter is melted, remove from heat.

Pour into a heat proof bowl and cover.  Place in fridge for a minimum of 30 minutes, stirring at two intervals.  I left mine in for 3 hours, so extra time does not hurt the outcome.

Ingredients/Cream Cheese Filling
1/2 cup powdered sugar
reserved pineapple ( see first paragraph under pineapple filling section)
1/2 tsp vanilla extract
1/3 cup finely chopped macadamia nuts
8 oz cream cheese (softened)

Beat together the cream cheese and sugar until smooth.  Add the remaining ingredients and beat until evenly distributed.  Cover and place in fridge while you make the topping.

Ingredients/Toppings
1 tsp grated lemon zest
1/4 tsp powdered sugar (I used more to get sprinkling consistency)
1 cup heavy cream
1/4 cup finely chopped macadamia nuts

Whip the cream until it forms stiff peaks.  Set aside.  In a small bowl mix together the zest and the powdered sugar until you have the right consistency for sprinkling.

To assemble
Remove bowls from fridge.  Take the cream cheese mixture and spread it over the bottom of the pie crust.  Then cover with the pineapple custard, smoothing the top.  Then spread the whipped cream over the top.  Sprinkle the sugar zest and macadamia nuts over the top.  Cover and let chill for about 3 hours prior to serving.
              **LAST YEAR: White Chocolate Kiss Cookies**