Skip to main content

Key Lime Pie

Key Lime Pie.

CRUST
1-1/2 c crushed graham crackers
3 T sugar
5 T butter, melted

PIE FILLING
2 (14 oz) cans sweetened condensed milk
8 large egg yolks
Zest of 2 lime
1 c key lime juice (approximately 20-30 key limes, depending on how juicy they are)

Few tips:  For the Key Lime juice, you have a couple of choices - you can squeeze fresh key limes or you can use bottled Key lime juice.  If you choose to use the bottled juice, pick one that is not "imitation".  You have plenty of options.  If your supermarket carries it, they will shelve it with the bottled lemon juices.  If not, Amazon.com has Nellie & Joe's by the bottle or by the pack.

I like a thicker pie, so this recipe makes a filling that when set is 1 to 1-1/2 inches.   If you like a thinner filling, reduce the filling recipe in half.


1.  Preheat your oven to 350 degrees.
2.  In a medium bowl, add crushed graham crackers and sugar.  Mix together thoroughly with a fork or a whisk.  Add melted butter and stir until all crumbs are moist.
3.  Pour mixture into a 9 inch pie tin.  Press the crumbs into the bottom and up the sides of the pan.
4.  Bake in preheated oven for 10-12 minutes until crumbs are light golden brown.  Don't over-bake.
5.  Cool completely on wire rack.
6.  While crust is cooling, in a medium bowl, combine sweetened condensed milk and egg yolks.  Mix until well combined and smooth.  Add lime zest and lime juice.  Mix completely.
7.  Once the pie crust is completely cool, pour the filling mix into the pie plate.   Place in preheated oven and bake for approximately 15 to 20 minutes.   The pie will have a custard appearance and a knife will come out clean.
8.  Remove pie from the oven and place on a wire rack to cool.  Cool the pie completely.  When cool, place in the refrigerator for approximately one hour or more.

You can either - Top with a meringue - just like you would a lemon pie (see Arlene's Lemon Meringue Pie) or you can whip up some real whip cream and serve.  Either way, it makes for a wonderfully citrus refreshing summer (or any time of the year) pie!

Popular posts from this blog

Chocolate Chip Reeses or Rollos Brownie thingys?

I have no idea what to call these, but oh my goodness are they easy and good.  This recipe comes to you via Pinterest.  I tried to trace it all the way back to its originator, but failed.  It just kept going.   So, I do not claim these as mine - although I have tweaked them and will try something new this weekend.  
As the picture indicates, these were done with premade cookie dough, Reese's Peanut Butter Cups and box brownie mix.  Thats the "easy" no frill recipe.   Here it is:
Preheat your oven to 350 degrees.  Spray the insides of a square all edges brownie pan with Pam spray.   Scoop out a heaping tablespoon of premade cookie dough and press into the bottom of each square.  Top the cookie dough with a Reeses Peanut Butter Cup placed upside down.  Then fill up the well with your favorite prepared brownie mix up to 3/4 full.   Bake in oven for 15-18 minutes.  Remove and cool slightly.
Here are some tips:  
You can use cupcake/muffin tins (either small or large) in r…

Chess Squares, Nieman Marcus Bars, Paula Deen and Gooey Butter Cake....The real origin

So, I saw this recipe on Pinterest a few weeks ago and thought, hmmm.  I need to try this! With my daughter's open heart surgery, starting my final year of school and then a few major work projects, the blog got lost in the shuffle for a bit. 

Last week however, I started on a cooking binge and the first thing on the clip board to try were these chess squares.  I read the blog that posted the recipe and realized they were reminiscent to her of another recipe.  I thought they sounded (and looked) like something I used to have at my grandmas.  So the sleuth in me kicked in, and a hunting I went, trying to find the progression on the variations of  this recipe and ultimately, the origins.

Searching for "Chess Squares" took me to Nieman Marcus Bars, which led me to the Nieman Marcus Website and their Butter Cake.

I then found the Paula Deen "Gooey Butter Cake recipe" - which is no different than all the other recipes for Chess Squares out there, but she called it…

Stuffed Cube Steak

The other day, I had a hankering for cube steak, but did not want Swiss Steak or
Chicken Fried Steak - my usual go to's.  I wanted to do something else with cube steak
and remembered I had bookmarked a recipe from Pinterest that involved cube steak, bacon
and goat cheese.  I tried it, we liked it, and it is now in the regular dinner rotation.
I also discovered that this recipe can be done on the grill and is quite tasty either
broiled or grilled.  You dont need a potato or rice dish with it.  A really nice salad
and some crusty bread with some homemade lemonade really makes this a great summer meal.
It is also very quick.  Just what we all want out of our summer dishes!


Stuffed Cube Steak

Serves 4

4 Cube steaks
salt and pepper to taste
4 oz cream cheese (or goat cheese) softened - very soft.
2 T coconut oil
1 small sweet onion (Vidalia or Maui) finely chopped
4 garlic cloves, crushed
2 c baby spinach - stems removed and coarsely chopped
6-8 slices sun dried tomatoes, julienned
6-…