Paula Shoyer is the author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy (Brandeis 2010). Paula is a pastry chef who owns and operates the Paula’s Parisian Pastries Cooking School out of Chevy Chase, Maryland.  She teaches scheduled and custom-designed classes in French pastry and Jewish cooking in the Washington, D.C. area, and all around the country.   Appearances include Food Network’s Sweet Genius, WGN’s Lunchbreak, WUSA9 Washington, San Diego Living, NBC Washington News 4 at 4 and Martha Stewart Morning Living on XM Sirius.  Paula believes that everyone deserves a delicious dessert no matter what special diet they are on.  She develops dessert recipes that are dairy-free, sugar-free, gluten-free and vegan.  Paula’s website is www.paulaspastry.com where you can find both sweet and savory recipes and blogs at www.kosherbaker.blogspot.com where she shares stories of her travels and events and new recipes.

Key Lime Pie with Almond Crust

Ingredients

Nut Crust

4 ounces shelled whole almonds

4 ounces shelled whole hazelnuts

3 Tablespoons parve margarine

2 Tablespoons light brown sugar

 

Lime Filling

5 large eggs plus 3 yolks

1 1/2 cups sugar

¼ cup lime zest (about 3 regular limes)

½ cup fresh lime juice (the three zested limes plus 1-2 more limes)

1/2 cup (1 stick) parve margarine

1 drop green food coloring (optional)

 

Meringue Topping

2/3 cup sugar

1/4 cup water

2 large egg whites

Directions

Preheat the oven to 325ºF. To make the crust, cover a jelly roll pan with parchment.  Place the almonds in one layer on one side and the hazelnuts in one layer on the other side.  Toast for 20 minutes, shaking the pan halfway through, but keeping the two nuts separate.  Let cool for 10 minutes.  Raise the oven temperature to 350ºF.

Place the three tablespoons of margarine into a covered medium microwave-safe bowl and heat for 45 seconds, or until melted.  Add the brown sugar.  Place the almonds into the bowl of a food processor fitted with a metal blade and grind until nuts are in very small pieces, but not powdered.  Place into the bowl with the margarine and sugar.  Lift up handfuls of the hazelnuts and rub between your hands to remove as much of the skin as possible.  Place the nuts into the processor bowl and process into very small pieces.  Add to the bowl.   Use your fingers to mix until combined. Place this mixture into an 8- or 9-inch pie pan and press to cover the bottom and about 1 inch up the sides. To make a nice rim, use your thumb to press into the sides of the pan, while a finger on your other hand presses down on the top of the rim.  Continue all around the pan until you have a little crust rim.  Place in the oven for 15 minutes. Remove from oven and set aside. Leave the oven on.

 

To make the lime filling, place the eggs, yolks, and sugar in a heatproof bowl and set over a medium saucepan with simmering water (or use a double-boiler). Stir to combine.  Add the lime zest and juice and stir into the egg and sugar mixture. Cook uncovered for about 30 minutes, stirring occasionally, until a thick mixture is formed.  Remove the bowl from the heat and whisk in the margarine in tablespoons until the cream is smooth. Add the green food coloring, if using, and stir.

 

Pour the cream into the prepared crust. Place the pie pan on a cookie sheet and bake for 25 minutes, or until the outside edges of the cream are set.  Let cool and then place in the refrigerator for at least 4 hours.

 

To make the meringue, in a small heavy saucepan, bring the sugar and water to a boil, stirring to dissolve the sugar. Continue to cook the sugar until it reaches 230ºF (use a candy thermometer to check the temperature).  While the sugar is cooking, in a medium bowl, beat the egg whites with an electric mixer on high speed until stiff. When the sugar is ready, turn the mixer speed to low and then slowly pour the cooked sugar into the bowl, down the side of the bowl, not directly onto the wire whisk. When all of the sugar has been poured in, turn the mixer up to medium-high and beat for 1 minute until the meringue is thick and shiny.

 

You can add the meringue to the pie in several ways.  You can use a spoon to dump clumps of meringue on top and spread, or use a pastry bag to pipe out designs of meringue.  If desired, use a blowtorch to lightly brown the meringue or place it in a 450ºF oven for a few minutes, watching the entire time, until the top browns.  Store in the refrigerator until serving and for up to five days.