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:
1 pkg graham crackers
1/2 cup chopped nuts (almonds or pecans)
5 Tbsp. butter
Mix together in a Cuisinart
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.
OUR SUMMER HOME - KRICKET V