#pies

Portuguese Milk Tarts (Queijadas de Leite)

Theresa PizarroLeave a comment

Beautiful to look at and a perfect bite sized dessert, Queijadas de Leite, will be your next favorite dessert!

They’re light, just sweet enough, creamy inside, and crunchy on the outside. I can’t stop at 1…or 5!

Lucky for me these are truly easy to make and I’m pretty sure you have all the ingredients needed in your pantry and refrigerator. Easy and delicious! My perfect combination!

Makes 24 muffin sized tarts

2 cups sugar

1 cup flour

4 eggs

1/2 cup melted butter

3 3/4 cups whole milk

1 teaspoon cinnamon

3 tablespoons sugar

1. Preheat oven 400F. Grease a 12 cup muffin tray generously.

2. In a large mixing bowl, combine sugar and flour. Make a well in the middle and add eggs, butter, and milk.

3. Whisk until blended and no dry chunks remain.

4. Fill prepared muffin pans with about 1/3 cup of the mixture (about 3/4 full). Bake 30-35 minutes until tops are golden brown.

5. In the meantime, mix together 1 teaspoon cinnamon and 3 tablespoons sugar in a small bowl.

6. Remove from pans and sprinkle with cinnamon sugar mixture.

7. Cool completely. Enjoy!

Electric Lunchbox #68: Pumpkin Pie

Theresa PizarroLeave a comment

Still on my infatuation with pumpkin…this time we’ll be making a pumpkin pie! A personal sized, good for 2-4 servings, piece of a Thanksgiving tradition.

That serving number depends on your desire to share though, and if it is a single serving for you, then that is totally fine too! 😊

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Crust:

1/2 cup graham cracker crumbs

1 teaspoon brown sugar

2 tablespoons melted butter

Filling:

3 tablespoon brown sugar

1/8 teaspoon salt

3/4 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon each of ginger, cloves, and nutmeg)

1 large egg

1/4 cup canned pumpkin

1/4 cup evaporated milk

Procedure:

1. Line the large or medium bowl of the ELB with parchment cut to fit.

2. For the crust: mix all ingredients together and press onto the prepared bowl. Set aside

3. For the filling: Mix everything in a small bowl until combined. Pour over crust and cover with foil.

4. Place in the ELB base. Add 3 ELB cups of water to the base, cover and let steam until done, about 1 hour.

5. Carefully remove cover and check if pie is done, it should be firm and not jiggly.

6. Cool on a wire rack completely and refrigerate at least 1 hour.

7. Turn out onto a dish, remove parchment paper then invert on a serving dish.

8. Pipe with whipped cream if desired, before serving. (I didn’t have any on hand so I did without.)

9. Enjoy!

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Electric Lunchbox #48: Key Lime Pie

Theresa PizarroLeave a comment

Pie. In. The. Electric. Lunchbox.

This blew my mind! And it did not even take too much tries to get it right!

Summer to me, is embodied in beaches and grilled food, citrus and blueberries, peaches and watermelon. As we slowly move into Fall, I want to hold on to some summer a little longer before pumpkin, and cinnamon, caramel, and apples take over.

So here is a Key Lime Pie made in the ELB. I’m quite sure you can make this into a regular lime pie, or even a lemon pie! Just replace the key lime with your chosen citrus.

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

Follow me for more recipes for the Itaki! See Itaki’s offerings here! https://www.itakico.com/theresa

Crust:

1/2 cup graham cracker crumbs

2 tablespoons melted butter

Filling:

1 egg yolk

2 teaspoons sugar

1/2 cup plus 2 tablespoons condensed milk

Juice of 3 key limes (3 1/2 tablespoons)

Zest of 1 key lime (1 teaspoon)

Topping:

1/4 cup whipping cream

2 tablespoons sugar

Zest of 1 key lime

Line the bottom bowl (or top bowl of the 3 tiered ELB) with parchment paper cut to fit the base. Spray with a nonstick spray. Set aside.

In a small bowl, mix together crust ingredients until combined. Press onto the bottom and about 1/2 inch up the sides of the parchment paper lined bowl. Set aside.

In another small bowl, beat egg yolk and sugar until thick, around 2 minutes. Add condensed milk, lime juice and lime zest. Beat until combined. Pour over crust and cover with foil.

Place on the base and add 3 ELB cups of water to the base. Cover and let steam until it shuts off, about 1 hour.

Cool the pie on a wire rack and chill for at least 4 hours, up to overnight.

Whip cream, sugar, and a pinch of lime zest until stiff. Spoon or pipe onto pie and sprinkle with the rest of the lime zest.

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