pie series no. 3 - key lime pie

The suburban farm is showering us with a bountiful harvest at the moment. Our first 3 eggs from our chickens and an "orchard" teeming with fruit. I use the term orchard loosely as there are 5 citrus trees randomly plated about the place, but it all works with the goal of creating our suburban farm right? We have more limes than we know what to do with. We are juicing them, freezing them, and baking them. One of our all time favorite treats is the key lime pie out of the Dinosaur Bar B Que cookbook.

Crust

18 graham crackers (granitas are fine)
1/4 cup sugar
1/2 tsp ground cinnamon
5 tbl melted butter

Process crackers into a fine crumb. Mix in the remaining ingredients and press evenly into a pie plate. Put aside.

Filling

4 egg yolks lightly beaten
1 can sweetened condensed milk
1 1/2 tsp grated lime zest
1/2 cup fresh lime juice

Whisk together the above ingredients and pour into crust. Bake at 350/170 degrees for 20 - 25 minutes, or until the centre has just set. 

My husbands is up to his jarring tricks again with the grapefruits. Will share his marmalade when he's done. I do love a man who preserves.

 

How cute are those 2 little blondies.

Comments

[Lara]

Hi Hon,
If you have lemons you should really try doing 'preserved lemons'. let me know and I'll send you the recipe. They are delicious in morrocan tagines, especially lamb!!

[Auntie Shrew]

Looks fabulous. I do so miss the Dinosaur...