Key Lime Pa-a-a

Well, I don't speak Southern yet... but I am trying out a few Southern dishes in my effort to become more Southern.   My hubby loves key lime pie (actually I love it, too) so the first Southern dish I tried was Key Lime Pie.  (Pa-a-a -- or something like that in "Southern")  I've also tried some sweet potato dishes -- biscuits with sweet potatos and the greatest sweet potato souffle ever (if I don't say so myself.)  

Tuesday was my last night at Wild Fibre's Tuesday night stitch group until September, so I decided to go all out with a Pa-a-a; a Key Lime Pa-a-a.  We're heading back up north for the summer -- we're avoiding the hot, humid Savannah summer for the cooler breezes on Lake Champlain.  We'll be living aboard our new-to-us Catalina 36 sailboat (see below) at Treadwell Bay Marina,  an hour south of Montreal outside of Plattsburgh, NY.   Anyway, back to the Pa-a-a... several people have asked for the recipe... so here it is y'all.  It's adapted from Paula Deen's Uncle Bubba's recipe.  I cannot do meringue like it calls for so I've scrapped that for whipped cream.

So here it is:

Crust:

1 pkg graham crackers

1/2 cup chopped nuts (almonds or pecans)

5 Tbsp. butter

Mix together in a Cuisinart

Filling:

Mix together 

2 cans (14 oz each) of Sweetened Condensed Milk 

4 egg yolks 

1 cup of key lime juice (or freshly squeezed juice from 5 limes)

2 tsp. lime zest  (1 in pie and 1 on top before baking)

Press graham cracker crust mixture in a 9" pan.

Add the filling.

Put some lime zest on the top.

Bake in 350 degree oven for about 1/2 hour.  Check to see that filling is firm.

Serve with whipped cream on top.

YUMMY! 

OUR SUMMER HOME - KRICKET V