key lime pie

Ingredients

Filling:
4 large egg yolks
4 tsp. grated lime zest
1 (14 oz.) can sweetened condensed milk
1/2 cup fresh lime juice (5 limes)

Crust:
1 1/4 cup graham cracker crumbs
5 tbsp. unsalted butter, melted
2 tbsp. sugar

Topping:
1 cup heavy cream, chilled
3/4 cup confectioners' sugar

Instructions

1. Move oven rack to lower-middle position and heat oven to 325 degrees F.
2. For the filling: Whisk the yolks and zest together in a medium nonreactive bowl (stainless steel, glass, or ceramic) until the mixture has a light green tint, about 2 minutes. Whisk in the milk until smooth, then whisk in the lime juice. Cover the mixture, then set aside until thickened, about 30 minutes.
3. For the crust: Toss the graham cracker crumbs, butter, and sugar together thoroughly with a fork. Pour the crumbs into a pie plate. Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and side of the pie plate. Bake until the crust is fragrant and beginning to brown, 15-20 minutes. Leave the oven at 325.
4. Pour the thickened filling into the warm pie crust. Bake until the center is firm but wiggles slightly when jiggled, 15-20 minutes. Transfer the pie to a wire rack and cool to room temperature, then refrigerate until well chilled, at least 3 hours.
5. For the topping: Just before serving, whip together the cream and sugar in a chilled bowl until soft peaks form. Spread whipped cream attractively over the top of the pie.

*From America's Test Kitchen

mocha pudding cream tart

Ingredients

For the crust:
2 cups graham cracker crumbs
1/3 cup sugar
1 stick unsalted butter, melted

For the filling:
4 cups whole milk
3/4 cup sugar
5 extra-large egg yolks
1/3 cup cornstarch
1 tsp. salt
7 oz. bittersweet chocolate, broken
2 tbsp. unsalted butter, divided
1 tbsp. Kahlua liqueur
1 tsp. instant coffee powder

For the whipped cream:
1 cup heavy cream
2 tbsp. sugar
1 tsp. vanilla extract

Instructions

1. Preheat the oven to 350 degrees F.
2. Combine the graham crackers, sugar, and butter in a bowl and mix well with a wooden spoon. Lightly press the mixture into an 11-inch metal tart pan with removable sides. Bake for 10 minutes and set aside to cool.
3. Heat the milk in a small saucepan until almost simmering.
4. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch, and salt and, with the mixer on low speed, slowly pour the milk into the bowl. Pour the mixture into a large saucepan and cook over medium-low heat for 5-10 minutes, stirring constantly with a wooden spoon, until mixture is very thick.
5. Off the heat, add the chocolate, butter, Kahlua, and coffee. Beat with a whisk until smooth and pour into the cooled crust.
6. Place plastic wrap directly on the chocolate filling and chill the tart for 6 hours, until cold.
7. Decorate with whipped cream and shaved chocolate and serve cold.

*From Ina Garten