It's time to get your sweet treat fix!
Sunday January 23rd was National Pie Day...we think this should be celebrated the entire week so we've asked Heather Terhune, Executive Chef of Sable Kitchen & Bar and loyal supporter of Common Threads, to pass along one of her favorite pie recipes! Heather always supports the Common Threads mission and is always ready to lend a hand in a class guest teaching or offering a cool after party space in the new Palomar Hotel. Not many of our Common Threads classes include a sweet grand finale but every once in a while you can splurge. Try out Heather’s special dessert on National Pie Day as a treat from her is always a special occasion!
Key Lime Tart
Makes One 9-inch tart
9 to 10 graham crackers
2 tablespoons sugar
¼ cup coconut flakes
4 tablespoons unsalted butter, melted
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh key lime juice or fresh lime juice
1 tsp fresh lime zest
4 large egg yolks
1. Preheat oven to 350 degrees.
2. Process graham crackers, coconut and 2 tablespoons sugar in a food processor until fine crumbs form, add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom, pat into bottom and up sides.
3. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.
4. Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, lime zest and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine), leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.
Cool completely at room temperature, then refrigerate until chilled, at least 2 hours. To store longer, cover and refrigerate, up to 2 days.