Time For More Key Lime

I can’t be drinking all week trying to use up all the key limes before they go bad. So the next best thing, a pie of course! I’m pretty picky on splurges, but this happens to be my one weakness. Yes I have a flaw, let’s move on. I’ll be making several island recipes this week, the majority from this book. One day I hope to experience these dreamy creations in person. Until then, let’s attempt to make them on our own.

Grab all your ingredients because it’s pie time baby.

1 1/4 cups graham crackers crumbs

1/4 cup suga

5 tbsp melted butter

4 egg yolks

14 oz sweetened condensed milk

1/2 cup freshly squeezed key limes about 10 to 12

2 tsp lime zest

8 oz whipped topping

Preheat oven to 325 degrees. Place graham crackers in a plactic baggy. Close the baggy.

Beat baggy with whatever you can find. Make crumbs.

In a bowl mix the crumbs, butta and suga. Toss into a greased pie pan.

Smoosh down. Bake for 15 minutes. Remove from oven and let cool.

In another bowl, mix yolks, milk, lime juice and zest. Check out my key lime crime scene. They never stood a chance.

Whip with an electric mixer for a few minutes until thick. Or if you broke your mixer like I recently did, you can stir with a spoon. You might throw your shoulder out of socket, but this is so worth it so do whatever you have to at this point.

Bake another 15 minutes. Center should be firm but jiggly. The only time this sentence is acceptable is when talking about pie.

Let cool again and then smother with whipped toppin’.

Put this in the fridge ASAP before you get random fingerprints in the whipped toppin.

Chill for 3  hours then insert into mouth. Once again I have been had. Key Lime Pie 5,000 … Me Zero.

From the book Caribbean Cooking For A Cause by Morgan Freeman and Friends.

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