Barry and Anthony Awards!
I'm thrilled for you!
In fact, I'm so tickled for you,
I baked you one of my favorites:
KEY LIME PIE!
Darn, you live too far away for me to deliver it. I'll just have
to eat it myself. The sacrifices I make!
Now we all have staples in our pantries -- flour, sugar and salt --
and in our refrigerator -- milk, butter and eggs. These are the things
we simply can not function without. Growing up in the Northeast, I
remember the emergency runs we made to stock up at the grocery store
when a blizzard (1978, anyone?) or hurricane was predicted. It could get
downright ugly in the canned section if supplies were running low!
Well, one of my staples is Nellie & Joe's Famous Lime Juice.
I use it on everything. Seriously, I can't even look at a fajita unless
it's been doused with Nellie & Joe's.
But my favorite recipe from Nellie & Joe's is the one
right on the back of the bottle for KEY LIME PIE.
Quite simply, it is:
9" graham cracker pie crust
14 oz. can of sweetened condensed milk
3 egg yolks (whites not used)
½ cup Nellie & Joe's Key West Lime Juice
Combine milk, egg yolks and lime juice. Blend until smooth.
Pour filling into pie crust and bake at 350º for 15 minutes.
Allow to stand 10 minutes before refrigerating. Just before
serving, top with freshly whipped cream, or meringue,
and garnish with lime slices.
Does it get any easier than that? Not likely. And let me tell
you, this is one sweet and tart fabulous pie.
You can see more lime-licious recipes at:
And I encourge you to consider adding
Nellie & Joe's to your list of staples.
I know if a blizzard ever hits Arizona,
I'll be relieved to have my Key Lime
juice in the frig!
SPRINKLE WITH MURDER
aka Lucy Lawrence
STUCK ON MURDER
CUT TO THE CORPSE