Key Lime Pie

May 25th
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I made this luscious Key lime Pie a couple of weeks ago for my Father who use to live in the Florida Keys. This recipe comes from Chef Bill Smith. The unique twist on this refreshing dessert is the Saltine Cracker Crust, it is absolutely my new favorite. Pete will argue with me because he likes the typical Graham Cracker Crust. This pie is so easy, you will want to whip one up for the Memorial Day Weekend! We are now back in our little bit of paradise called Macatawa Michigan, you know home of The Big Red Lighthouse. This is our favorite place to come in the whole world. There is just something about this place, maybe it’s our Midwest upbringing. We drove 1875 miles in our Prius. It cost us the same amount as our last year drive, $150.00! We did miss the big tornado that went through Moore Oklahoma by one day, so we count our blessings! We will be here on and off the whole summer! I went to my favorite Farmer’s Market today in Holland and stocked up on fresh eggs, cheese, and vegetables! The weather is a chilly 62 degree’s today, but that beats 100 in Mesa Arizona any day! I hope you all have a wonderful Memorial Day Weekend, and let me know how you like this delicious pie by leaving me a comment. You have to make it this weekend, it will be the guest of honor at any party! Love, Stacey

Key Lime Pie

Makes one pie

For the crust:

1 1/2 sleeves of saltine crackers

1/2 cup softened unsalted butter

3 Tbs sugar

For the filling:

1 can (14 ounces) sweetened condensed milk

4 egg yolks

1/2 cup lime juice I used fresh key limes but you can use regular limes or lemons even.

Fresh whipped cream and lime zest for decorating

Preheat oven to 350 degrees.

Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8 inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little.

While the crust is cooling ( it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and back for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and garnish with lime zest.

 

 

 

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