Recipe ~ Alexandra's Key Lime Pie!

Alexandra's Key Lime Pie

adapted from Dinosaur Bar B Que

An American Roadhouse

The Crust

About 10 Graham crackers

1/4 cup sugar

1/2 tsp ground cinnamon

5 tbl butter, melted

The Filling

4 extra-large egg yolks, lightly beaten

1 can (14 ounces) sweetened condensed milk

1 1/2 tsp grated lime zest

1/2 cup lime juice (from 3 or 4 key limes)

The Garnish

Sweetened whipped cream (optional)
Thin slices of peels of limes

Preheat oven to 350

Mix the Graham crumbs (about 1 cup), sugar, and cinnamon together in a bowl.  Pour butter & mix till the crumbs are evenly moistened.  Press the crumbs into the bottom and up the sides of an 8-inch pie pan.  Set aside.

Make the filling by whisking together the yolks, condensed milk, zest, and juice in a bowl.  Pour the mixture into the crumb crust and bake for 20 to 25 minutes, or until the edges and the center are just set.

Pull the pie out of the oven and cool to room temperature: then chill it in the fridge.  Slice into wedges and serve with a dollop of sweetened whipped cream. Garnish with thin slices of lime. 

*Do not over bake so that filling stays creamy
**The Key Lime is slightly smaller than a golf ball and is more yellow than green, thin skinned very juicy with lots of seeds.  You can substitute the Mexican Lime (limoncito) or the larger Persian Lime.

This is one of our favorite desserts.  When the temperatures soar 

 there is nothing more refreshing!

Perfect table dedicated to all things lime....
JPM Design Event Styling

  

Remember:  "When life give you lemons (1 lime).....

add (1/4 cup) Tequila, (1/4 cup) Grand Marnier liqueur and ice 

rub rim of glass with lime, dip in salt and serve a golden margarita."

Salud!


“Approach love and cooking with reckless abandon.” –Dalai Lama

IMAGES VIA: Google.com, Pinterest and http://jpmdesign.blogspot.com/2010/08/event-styling-services-by-jpm-design.html
Recipes from our Dinosaur Bar B Que cookbook and my husband's Margarita recipe.