Key Lime Pie*

Ingredients

Crust

11/4 cup graham cracker crumbs (or 1 packet)

3 level Tbs. sugar

1/3 cup melted butter

½ C chopped pecans

Filling

1 can Eagle Brand Sweetened Condensed milk

½ cup Nellie and Joe’s Key West Lime Juice (no substitutes)

3 egg yolks (throw away the whites)

Homemade Whipped Cream

1 cup heavy whipping cream

3 Tbs powdered sugar

1 tsp vanilla extract

Optional: fresh berries or berry puree

Directions

Step 1: Crush a packet of graham crackers into crumbs with a rolling pin. Mix the graham cracker crumbs, sugar, and melted butter in a small bowl. Then press into the bottom of a pie pan.

Step 2: Chill the crust for 1 hour before filling.

Step 3: Blend condensed milk and egg yolks with a wooden spoon or whisk until well mixed. Gradually add the Key Lime juice until well blended.

Step 4: Pour the filling into the crust and bake at 350 for 15 minutes. Cool on rack for 10 minutes, then place in refrigerator to set.

Step 5: Beat whipping cream at high speed with a mixer until foamy. Add vanilla extract. Gradually add in sugar, one Tbs. at a time until soft peaks form.

Serve with raspberry puree, fresh berries, and homemade whipped cream.

*The original recipe came from my friend Anita Watkins. I added the berry puree to kick the presentation up a notch!