Baking With Bitters: Key Lime Pie + Citrus Bitters

Still missing that last little taste of summer? I’m not. I’m more than welcoming FALL and all of it’s GLORY!!!! The good thing about Key Lime Pie is, you get get limes all year long. And, Key Lime Pie is super easy to make. That’s why it’s one of my favorites. It’s a clean and refreshing bite that can take you back to the Florida Keys and gives a little relief from all of the heavy flavors of Fall.

We’re adding Hella Bitters Citrus to this pie because we’re just cool like that. The bitters add another dimension to the familiar pie; playing on the bright lime citrus and adding some spice undertones. Even though this pie is baked (briefly), the citrus bitters still come through. Let’s jump into the recipe, shall we?






A few extra dashes for good measure…

Citrus Bitters Key Lime Pie:

1 Can Sweetened Condensed Milk

3 Egg Yolks

2/3 Cup Fresh Lime Juice

3 Teaspoons Hella Bitters Citrus (A few extra dashes for good measure)

For the crust, we’re going with the standard recipe:

1 1/2 cups  finely ground graham cracker crumbs (from about 10 crackers)
3 tablespoons granulated sugar
2 pinches sea salt
7 tablespoons melted butter

Preheat your oven to 350°. In a food processor, large plastic bag or bowl, blend the graham crackers until you get smooth crumbs. Add melted butter and remaining ingredients until you get a sand like texture. Fill your pie dish with the graham cracker crust. Prepare filling by first whipping the egg yolks with the bitters for 2-3 minutes. Add the remaining ingredients and blend until smooth and pale in color. Only takes about 3 minutes. Add your filling to the pie crust and bake until set, about 10 minutes being sure not to brown. Let the pie cool completely and refrigerate. Top with whipped cream as you desire. Easy as pie!





You’ll want to go a little finer on the crust than I  🙂



One last slice of summer you can enjoy all winter long!


Mixed Berry Crumble Crust…Pie

One of the easier pies to add to your repertoire. And, the perfect vehicle to display in-season berries. I and my mom have been making this pie forever. It’s one of those super easy “no-bake” pies. We usually use one of the store bought graham cracker crust pie shells, I made a couple of changes. Let’s get right to it.

For the crust:

1 Package of Shortbread Cookies [Or about 16 or so cookies, Milano used here]

4 Tbspns Butter [Salted]

Start by crushing the shortbread cookies. I used a plastic bag and a rolling pin. Melt the butter, let cool and add to the crushed cookies. Press the mixture into your pie dish (9inch). Place the crust in the freezer to chill while mixing filling.




For filling:

1/2 Pint Whipping Cream

1 Package of Cream Cheese

1 Tbspn Lemon Juice

2/4 Cup White Chocolate [For melting]

1/4-1/2 Cup Powdered Sugar

1 Tspn Vanilla Extract

Pinch of Salt

Start by whipping the heavy cream until slightly stiff. Should form some peaks. Your cream cheese should be at room temperature before mixing. Melt the white chocolate (I used morsels and zapped them in the microwave with a little cream). Add package of cream cheese and powdered sugar to mixer. Mix until smooth. Add melted (and cooled) white chocolate to cream cheese mixture and mix until incorporated. Fold whipped cream into cream cheese mixture. Sweetness can be adjusted to your taste. Add filling to shortbread crust and refrigerate for 45 minutes. At this time you can slice your berries. Here I used strawberries, blackberries and raspberries. I left the raspberries whole and sliced the strawberries and blackberries in half. Depending on sweetness of your berries, you may want to add sugar. The sweetness of the filling should be enough. After filling has chilled, top with your sliced berries. The pie can be served immediately or chilled over night. I recommend overnight, the berries will release their flavors. Bon appetite!