Key Lime Pie

In honor of St. Patrick's Day, I am making a Key Lime Pie. I've tried a few recipes before, and this is by far my favorite.

Ingredients:

Crust:

1 cup graham cracker crumbs

3 Tbs. sugar

3 Tbs. melted butter

Filling:

1 can sweetened condensed milk

1/2 cup key lime juice (I just use regular lime juice)

5 egg yolks

Topping:

Fresh Whipped Cream (1 cup whipping cream, 1 to 2 Tbs sugar - beat until fluffy)

In a medium sized bowl, combine the graham cracker crumbs, sugar, and melted butter.

Press into a 9 inch pie pan. Set aside.

In another bowl, combine the filling ingredients: milk, lime juice, and egg yolks.

Mix well with a wire whisk. It will be a creamy yellow color. I wanted mine to be a little more green - you know, in honor of St. Paddy's Day. So, I added some green food coloring....

First, one drop...then another...then another....then two more. I probably should have stopped after two. Oh well....mine is a very GREEN key lime pie. Pour the filling over the crust.

Bake at 375 degrees for 15 to 20 minutes.

Allow the pie to cool. Refrigerate 4 hours, or overnight. Top with whipped cream just before serving. I will add some more pictures after I put on the whipped cream. Yum...yum.

Printable Recipe:

Keys Style Citrus Chicken

My husband is really fond of this recipe. If you like citrus tastes than you'll love this.



Keys Style Citrus Chicken

4 skinless, boneless chicken breast halves
2 or 3 cloves garlic, peeled and thinly sliced
1 Tb butter or margarine
2 tsp finely shredded lime peel
4 Tbs lime juice
1/2 tsp ground ginger
1/8 tsp crushed red pepper
2 oranges
Hot cooked rice (optional)
Lime wedges (optional)

1. In a large skillet cook chicken and garlic in hot butter over medium heat for 8 to 10 minutes or until no longer pink (170 deg F), turning chicken once and stirring garlic occasionally.

2. Meanwhile, in a small bowl combine lime peel, lime juice, ginger, and red pepper; set aside.

Peel oranges.

Cut the oranges over the bowl of lime juice so that all the orange juice will fall into the bowl. Cut the oranges in wedges being sure to cut on either side of the thin membrane.

The orange wedges will look like this:

Add the reserved orange juice and lime juice mixture to the skillet.

Place orange slices on top of chicken breasts in skillet.

3. Cook, covered, about 1 minute or until heated through. Transfer chicken to a serving platter. Spoon any skillet drippings over chicken. If desired, serve with rice and garnish with lime wedges.