Are you ready for the recipe for Key Lime Pie, Tyebe? Ready and waiting Shoko. Although let’s have something to eat while we’re waiting, Shoko. Before we start chowing down let me say that we’re joining Sandee’s Wordless Wednesday at her blog, Comedy Plus. Scratch your way to the title and join them by clicking on the title or the badge.
Ah! Nothing better than Key Lime Salmon for lunch.
You got that right, Tyebe.
I’m onto the special kibble mom got for this occasion, Key Lime Siamese Kibble with 35% extra limes. So good!!
Here is the recipe for the pie not the kibble!
Key Lime Pie
Bake pie crust first:
We used a Keebler Graham Pie Crust from the store. It’s made with Graham Cracker Crumbs. No fuss no muss.
They recommend making a Golden Crust by brushing with a beaten egg white & bake at 190° C or 375° F for 5 minutes. Cool before filling. Place pie on a cookie sheet prior to filling.
The picture shows beaten egg wash and cooked crust.
(Save the yoke for the Key Lime filling.)
While the crust is baking:
Stovetop directions: Follow carefully.
Don’t burn yourself….be careful.
Filling: in a saucepan with two slightly beaten egg yokes
Add 1/3 cup (83 ml) cold water, add pouch contents and whisk until smooth.
Add in 2 cups (500 ml) hot water and mix.
Cook over MEDIUM-HIGH heat, stirring continuously. When bubbles first break the surface, continue to boil and stir for 30 sec. Remove from stovetop and stir in 1 tbsp (5 m) butter.
Cool 5 Mins. Stirring twice. The pudding will continue to thicken as it cools.
Key Lime Pie:
Pour into baked, cooled 9” (23 cm) pie shell.
Cool for 3 hours on the counter before serving.
There you have it! Key Lime Pie with the bells and whistles. Apply your own bells and whistles. We used ours on our Key Lime Salmon luncheon. MOL
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Mom finally got her backsplash in the kitchen after a year and a half. Pictures below.
Our addiction, I MEAN ADDITION to “Fruit Loose and Fancy Free” for July.