Dad's Thanksgiving Key Lime Pie

Yep, this is my Dad's favorite pie.  Without fail, every year, two pies get made at each holiday get together. One so that Dad can have pie after dinner as well as an entire pie for him to take home for left-overs, which means there has to BE enough for leftovers...

Oh well, that's the best part of any holiday, right?  However, I am thinking that after my Dad's stalking of everyone who had a piece of "his" pie this year, we may need to consider making a third... Just saying.  Our family is big and Dad can lay down a guilt-inducing stare for those that decide to share his pie. And let's face it, we all want a piece of this pie!

This year, my family had a Thanksgiving Do-Over.  That is to say, we redid our family holiday tradition in December because some of us had to work and therefor we missed our holiday get together. Not to worry, we have no issues with having an unscheduled "real Thanksgiving" even if it falls off the normal holiday calendar. We enjoyed it immensely and it may even become a tradition if we ever need a fallback Turkey Day.

I had been considering this very post because when we go to make it, we always have to fake the recipe and it turns out right every time. Still, I figured that I would write it down today so we always have it at hand and also because my hungry brother just texted me. He needs a pie fix, poor dear. :) Big Sis can accommodate you, so here it is, Love. Let me know how it goes, ok?

Graham Cracker Crust Ingredients:

* 8 inch premade graham cracker pie crust

OR make your own, it's super easy:

* 2 packages of graham crackers or favorite cookie that makes sense with this pie
* 2 tbsp sugar
* 1 stick of melted butter or coconut oil

1. Put the crust ingredients in the food processor and process until the mixture looks like wet sand.
2. Dump the contents into a greased or buttered spring form pan or 8 inch pie pan.
3. Using a small glass, gently press the crumb mixture on the bottom and sides of the pan. Doesn't need to be perfect, Brother.

**Also, if you don't have a food processor, just put the sugar and graham crackers into a zip lock bag and beat the crap out of it with a rolling pin. Ok, just kidding, you don't need to kill it, just roll the pin back and forth over the crackers to make a crumb and it doesn't have to be a fine crumb either. Chunky is good here, too.  Put the crumbs in a bowl and work in the melted butter with a fork until it is crumbly as instructed above. Dump this into the pan and form the same way I mentioned.  The results will be just as good.

Key Lime Pie Filling
* 1 (14-ounce) can sweetened condensed milk
* 1/2 cup lemon, key lime or rangpur lime juice (pink grapefruit might be awesome?!)
* 1 teaspoon grated lemon zest
* 3 egg yolks, save egg whites for the meringue or make macarons :)
* 2 tablespoons of powdered sugar or 1 tbsp of corn starch (there is usually corn starch in powdered sugar and I have substituted this successfully before)

1. In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks and powdered sugar.
2. Pour into ready made crust.
3. Preheat oven to 325 degrees F.

Meringue Topping (optional of course):
* 3 egg whites
* 1/4 teaspoon cream or tartar
* 1/4 cup sugar

1. Beat egg whites with cream of tartar until soft peaks from.
2. Gradually beat in the sugar until stiff.Spread over filling; seal to edge of crust.
3. Bake for 12 to 15 minutes or until meringue is golden brown.

Best German Cheesecake I Ever Made

Kasekuchen, I love you.  You are everything I never knew I was missing in American Cheesecake.

Seriously, this cheesecake will rock an American's WORLD!  It's everything we love about a good apple pie, it's pie crust + everything creamy dreamy we love in a good cheesecake. I have to make the distinction between American and German now because, folks, who knew? But there is a difference...

I hate the idea of making pie crust, don't know why, won't analyze it here. My first thought, when I first saw this made, was, "Whatever. Germans. SO perfect." LOL! Just kidding, but the whole pie crust sorta put me off to it. At first.

I got brave. I asked my mother in law for the recipe. Clever lady that she is, she took her iPad to her cookbook and sent me a jpg of the recipe, carefully translating and marking the ingredients in English for my benefit.  I was smitten. She wanted me to try.

The pie crust was the easiest thing I have ever made to date, except perhaps for the filling of this cheesecake, which also makes German cheesecakes quite distinct. At first, I just thought they were being fancy and calling cream cheese by another name, but it is in fact, a distinct and separate cheese culture (flavor) from American cream cheese.

Europeans are as passionate about quark (yep quark) as Americans are about cream cheese. I can absolutely understand why and I'm a total fan now... But the one thing that quark has over cream cheese is it's ridiculously easy to make at home. Cream cheese is also fairly easy, but quark is by far the easiest soft cheese to make in your home kitchen, even easier than yogurt.  Like a brat, I almost don't want to share my cool little secret, but something compels me to do it, you lucky dogs! I will share it in another post. :)

Crust:
Quickest homemade shortcrust on the planet. If using a 9" spring form pan, you will want to double the filling recipe which follows but the crust proportions below work perfectly in a 9" x 3" round pan.

• 50 g sugar
• 100 g cold butter
• 150 g flour
• A pinch of salt

Pulse in food processor until it just forms a ball. Dump dough onto sheet of plastic wrap and using the wrap form the dough into a ball. Seal the dough well in the plastic wrap and refrigerated at least 30 minutes or until ready to roll out.

Butter and dust your spring form pan with flour. You could also use parchment to line the bottom and sides of your pan, but I followed the recipe instructions to grease and flour.

Roll out dough into a large square working fast and loosening dough as you roll with flour so it wont stick.

Use the springform pan as a template to cut a circle from the dough and this is the bottom crust so lay it inside the bottom of the pan. Use the remaining strips of dough to press into the sides. Doesn't have to be perfect nor is it necessary to go all the way up the sides. Germans tend to do a half-side thing, which actually looks quite pretty. If you have holes or tears, just gently press in little bits of dough to form a crust for the sides. In fact, you can really just patch the sides and seal it all together to make it super quick. I've seen it done all kinds of ways and asl long as you've got sides, you have done well.

Filling:

• 500 g quark (cream cheese if you can't make your own quark; not the same but close...)
• 100 g sugar
• 100 g sour cream
• 2 eggs separated/ eggwhites beaten with dash of salt to form stiff peaks tolls added to cheese mixture
• Vanilla
• 1 tbsp corn starch

In a bowl, cream together the quark, sour cream, sugar, egg yolks, vanilla and corn starch.  

In a small bowl, beat the egg whites into stiff peaks. You can whip the tar out of it, don't worry, the stiffer the egg whites, the better they will hold up this cheesecake.  Fold in the stiff egg whites to the cheese mixture.

Add this batter to your spring form pan with the crust. 

Bake at 340 degrees F for 1 hr. 

**Note:  Do not use a baking stone or any other pan on your rack or it will affect the rise. If it cracks, who cares? My first one did because I used a baking stone and tried to let it cool down in the oven. Bad idea... It caused a large crack but I didn't let it get me down. It was one of the best cheesecakes I have ever personally made and let's say, I have made a few.

** Another Note: for my 9 inch springform I doubled the filling above and that was perfect.  Otherwise, that might nicely fit into a 6" mini spring form and still give the same tall cheesecake effect Americans (myself included) love.

A word about European measurements:
When you see the measurements above, don't freak out. I was annoyed by it at first but when I actually did it, I thought, Americans are different just to be different but that doesn't mean we always have to do it the hard way... Try it once and you may like using this method even more than measuring cups. All you need is a kitchen scale and if you've ever tried to watch your weight, chances are you already have one. If not, get one. It does make recipes so much more precise and that means, your dishes will come out much better for you too.