This is by far the best key lime pie out there! It truly is so amazing. Whenever I eat this particular key lime pie I feel like I am Key West, Florida eating a magnificent treat. This is what I request every year for my birthday. It is that good, and now my husband is following in the same suit. He can't get enough of it either!
I got this recipe from Emily G. a lady that lived next door to me while in my teen years.
1 1/2 c. graham cracker crumbs (10 crackers) ( I actually usually use teddy grahams 1/4 c. sugar 6 T. unsalted butter, melted 6 ex.-lg. egg yolks (at room temp.) 1/4 c. sugar 1 (14 oz.) can sweetened condensed milk 2 T. grated lime zest 3/4 c freshly squeezed lime juice (4-5 limes) 1 c. (1/2 pt.) cold heavy cream 1/4 c. sugar 1/4 tsp. pure vanilla extract thin lime wedges
Preheat oven to 35o degrees. For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press into a 9 inch pie pan, making sure the sides and bottom are an even thickness. Bake for 10 minutes until firm and golden brown. Cook completely. For the filling, beat the egg yolks and sugar on high speed with electric mixer for 5 minutes until thick. With the mixer on medium speed, add the condensed milk, lime zest and lime juice.Pour into baked pie shell and freeze. For the topping, beat the heavy cream on high speed with electric mixer until soft peaks form. Add sugar and vanilla; beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime wedges. Freeze for several hours or overnight. (if you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of raw egg yolk, remembering to add the remaining 1/4 cup of lime juice to the filing mixture along with the condensed milk and zest.)
This is my Grandmothers recipe. This frosting recipe won at the Los Angeles Fair. It is so good that you can use the box German Chocolate Cake Mix for the cake and then use the recipe for the frosting. I cannot wait until Beau's and my dad's birthday to eat this delicious cake.
1 (12 oz.) can evaporated milk 1 1/2 cup sugar 3/4 cup butter 4 egg yolk, slightly beaten 1 1/2 tsp vanilla 7 oz. flaked coconut 1 1/2 cups chopped pecans
Mix milk, sugar, butter, egg yolks, and vanilla in a large sauce pan. Cook and stir on medium heat for about 12 minutes or until thickened and golden brown. Remove from heat and stir in coconut and pecans. Cool to room temerature and of spreading consistency.
By the way...it is Beau's birthday. He gets two cakes because his mom is throwing him a large party. Stay tuned for the Key Lime Pie recipe...
Aloha Bread is just so yummy! It has some of my favorite things like, bananas, pineapple, coconut, and pecans. In my opinion you cannot make anything wrong with those ingredients! Yum. I found this recipe in my Lion House Classics cookbook.
1 cup butter 2 cups sugar 4 eggs 1 cup mashed bananas 4 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 can (20 ounces) crushed pineapple, drained (I used tidbits) 3/4 cup chopped pecans 1 cup coconut
Grease 2 large 8X4 inch loaf pans, set aside. In large mixing bowl, cream butter and sugar. Add eggs; stir in bananas. In separate bowl, mix flour, baking powder, baking soda, and salt; add to banana mixture. Blend well, but do not overmix. (Overmixing causes tunnels and a coarse texture.) Add pineapple, pecans, and coconut, mix on low speed until blended. Pour into prepared pans. (Pans should be two-thirds full.) Bake at 325 degrees for 60-80 minutes. Makes 2 large loafs.
Mom, Beau, and I decided to make grape juice today. I just love grape juice it is so refreshing! It is mouthwatering!
1. Pick the grapes 2. Wash jars and lids 3. Wash the grapes 4. Put grapes in steam juicer 5. Fill the juice and put the lids and rings on 6. Process the jars in in the boiling water for 10 minutes 7. Remove the jars- and let cool
This year Beau and I decided to help can the food from my parents garden! It is going to be so yummy! I found the directions on freezing peppers by his sister, Ruby Here are the directions... First - Slice your peppers Second - Place your pepper strips into rapidly boiling water for 30 seconds. Third - Remove peppers from boiling water and place directly into ice water (just fill the sink or a big bowl with ice and water) Fourth - Dry the peppers on towels. Let them air dry for about 30 minutes Fifth - Place pepper strips onto cookie sheets and place into freezer for an hour Sixth- Fill up a Ziploc freezer bag with frozen pepper strips. Seal and label.
This is such a great meal! It is so yummy and makes me feel like I am on and island in Hawaii. The nice thing about this recipe is that you can exchange the chicken for pork, or meatballs. It really is so easy!
1 Ib. pork, chicken, cooked and cubed or meatballs, cooked 2 T. cornstarch 1/2 tsp. salt 1/4 c. brown sugar 1/3 c. vinegar 1 c. pineapple juice 2 T. soy sauce 1/2 to 1 green pepper, cut into chunks 1 onion (in rings or chunks) 1 lg. can pineapple chunks or tidbits
Mix cornstarch, salt sugar, vinegar, juice and soy sauce. Add to meat and heat until thick and glossy. Simmer for a few minutes. Add vegetables and simmer until veggies are tender. Serve over rice.