A Bohme Cooked Meal

Sunday, July 31, 2016

Key Lime Pie

So decided to go the store to go buy the makings for Greek Lemon Chicken Soup.  I was walking through the produce and saw a bag of key limes.  I know right then and there that I wanted to make this pie.  I again forgot to take pictures of this because I shoved this in my face.  The graham cracker crust was mind blowing.  I used cinnamon graham crackers and it changes things for the better.  I didn't uses key limes and grabbed key lime juice from the drink isle.  This is a great summer dish and you only use the oven for a total of 20 minutes.

Graham cracker crust
  • 1½ cups ground graham crackers
  • ⅓ cup granulated sugar
  • 6 tbsp butter, melted
Key Lime Filling
  • 2 14 oz cans sweetened condensed milk
  • ½ cup light sour cream
  • ¾ cup lime juice OR key lime juice
  • zest from 2 regular limes or 4 key limes
Whipped Cream Topping
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
Graham cracker crust
  1. Preheat oven to 375F.
  2. Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8" - 9.5" pie pan. Bake for 7 minutes. Cool for at least 30 minutes.
Key Lime Filling
  1. Preheat oven to 350F
  2. Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes.
  3. Let pie cool slightly before chilling. Chill for at least 3 hours.
Whipped Cream Topping
  1. Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla. Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired.

Sunday, July 24, 2016

Hand Pies

You know you want to make one of my recipes when I forget to take pictures and just Hoover all of the food.  This recipe came out of the land of Pinterest.  It is full of flavor and it totally worth turning on the oven for a bit. 

Apple Hand Pies

Yield: 12-14 hand pies

Prep Time: 10 minutes, plus 10 minutes for glaze

Cook Time: 15-20 minutes


For the hand pies:
•1 box (14.1 oz) refrigerated pie crust (for two pies)
•1/4 cup unsalted butter
•1 can pie filling (I used cherry)
•1 egg white, beaten

For the glaze:
•1 1/4 cup powdered sugar
•2 Tbsp milk and 2 Tblsp. juice from pie filling


1.Remove pie crusts from package and allow to come to room temperature while you prepare filling. Preheat oven to 425F.
2.use a can or class and punch out circles for the hand pie.
5.Using a 1 Tbsp scoop, drop apple mixture into center of each pie crust circle. Fold in half and pinch edges COMPLETELY. Fold pinch edges over. Poke hand pie with tines of a fork to prevent bursting.
6.Beat egg white in a small bowl. Brush over the tops of each pie. Bake on a parchment paper lined baking sheet for 15-20 minutes, until lightly browned.
7.While pies are baking, whisk together the glaze ingredients. Remove cooked pies from baking sheet and drop in glaze, coating it completely. Return to parchment paper and allow to set, about 10 minutes. Enjoy warm or cold.