Tamara has asked if I’d fill in on the recipe front as she’s a bit swamped. I said sure, no problem. So far the food goddess tiara fits fine (though it doesn’t go with the rest of my ensemble), but the heels are killing me!
Anyhow, for your gustatory enjoyment: Key Lime Pie.
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice*
2 whole eggs
Preheat the oven to 375 degrees F.
In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
Lower the oven temperature to 325 degrees F.
In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours. Garnish with whipped cream, and slices of key lime or key lime peel.