July 4th is just around the corner! American Independence Day is celebrated on the 4th of July every year, because it represents the day that the Declaration of Independence was adopted and that the United States became an independent nation.
People love to throw big celebrations on the 4th of July with plenty of food and fireworks. However, 4th of July celebrations don’t have to be limited to merely grilling burgers and hot dogs. Let’s get creative this Independence Day!
To me, nothing screams summer as much as key lime pie, but with the heat, key lime pie can get a bit…messy. Soooo, my solution…find a less messy way to enjoy my favorite summer treat.
When I set out learning to make cream puffs (for a network audition), I had no idea that I would love making them as much as I do. In fact, I taught a group of 4-H kids, ages 7-15, last summer. They loved it and their pate choux (dough) and fillings came out wonderfully. In teaching them to make a few basic fillings, it dawned on me that I could take my favorite key lime pie filling, tweak it just a bit and make a killer cream puff filling. Sooooo, I went home and did just that!
1 c. water
½ c. butter (not margarine)
1 c. all purpose flour
1 c. eggs (approximately 4)
1 pinch salt
1 tsp vanilla extract
Key Lime Filling
½ c. sugar
1/3 c. key lime juice
Pinch of salt
3 TBSP butter
1 c. heavy whipping cream
½ c. powdered sugar
In a sauce pan, combine sugar, egg, lime juice, and sauce. Whisk until blended. Add butter. Cook over medium heat, stirring constantly until mixture is thick and bubbly. Remove from heat, transfer to a bowl, and refrigerate until cool
In a large bowl, beat whipping cream and powdered sugar until peaks form. Fold whipping cream into chilled key lime curd. Cover and chill while cream puffs are baking.
In a medium sized sauce pan, bring water and butter to a simmer over medium heat. Add flour and with a wooden spoon, stir very quickly in one direction until the flour has absorbed all liquid. Cook for an additional 1-2 minutes. Transfer the dough to a mixing bowl fitted with a paddle attachment. Allow the dough to cool 4-5 minutes. With the mixer running, add the salt and eggs, one at a time, until everything is completely combined. Spoon the dough into a piping bag fitted with a large round tip.
Pipe 2 inch round mounds onto a parchment or silicone covered cookie sheet. Using wet fingers, tap down the point at the top of each mound. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes. Remove from oven and allow to cool completely before filling.
Spoon chilled filling into a piping bag fitted with a small filling tip. Using a knife, split each cream puff without cutting completely through. Fill the cavity of each puff with key lime cream. Dust with powdered sugar and serve.
Red, White, and Blue Sunday Supper Recipes
Patriotic Picnic Picks
- American Flag Layered Dip by Soulfully Made
- Baked Blueberry Pancake with Cherry Syrup by Pies and Plots
- Blueberry Almond Coffee Cake by Cricket’s Confections
- Blueberry Cherry Chia Pudding Parfaits by Daily Dish Recipes
- Blueberry Watermelon Salad by The Crumby Cupcake
- Boozy Red, White and Blue Fruit Salad by Food Lust People Love
- Healthy Greek Yogurt Parfait with Summer Fruit by Confessions of an Over-worked Mom
- Patriotic Slaw by Our Good Life
- Red White and Blueberry Dinner Salad by Cooking With Carlee
- Red, White and Blue Deviled Eggs by A Kitchen Hoor’s Adventures
- Tomato and Bleu Cheese Salad by A Day in the Life on the Farm
- American Flag Fruit Tart by That Skinny Chick Can Bake
- Blueberry & Cherry Shortcakes by Baking Sense
- Blueberry Strawberry Swirl Sherbet by Cindy’s Recipes and Writings
- Key Lime Cream Puffs by Gourmet Everyday
- Patriotic Low Carb Vanilla Mousse in the Instant Pot by My Life Cookbook
- Red White & Blue Bundt Cake by Restless Chipotle
- Red White and Blue Banana Ice Cream by The Bitter Side of Sweet
- Red, White & Blue No Bake Cheesecake by Bottom Left of the Mitten
- Red, White and Blue Broken Glass Jell-o by Turnips 2 Tangerines
- Rollitos de Vino Blanco by What Smells So Good?
- Rose Petal Jam Filled Blueberry Cupcakes by NinjaBaker.com
- Star Spangled Cookies by The Freshman Cook
- Strawberry and White Chocolate Panna Cotta by Tara’s Multicultural Table
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