The Cook’s Kitchen

Just about a year ago I wrote an article about one of my favorite desserts, Key Lime Pie.  Now that previous article covers all the bases, including some history, but this recipe is so perfect for the holiday season, it bears repeating.  That, plus the fact that I wanted to show off this photograph I took over Thanksgiving, led me to a recipe rerun of sorts.

Pie Crust

• 1/4 cup turbinado sugar
• 1 cup graham crackers, crushed
• 1/2 cup pecans, macadamia, almonds, walnuts or a combination, chopped course
• 1/4 cup coconut flakes, chopped course
• 4 Tbs butter, melted
• Option: Add 1/2 oz of Grand Marnier or Amaretto

Mix the ingredients and spread around the bottom and edges of an oven proof pie pan. Bake at 350° until lightly brown, 8 to 10 minutes.

Filling

• 1 cup Nellie & Joe’s Key West Lime Juice
• 2 – 14 ozs. cans condensed milk, sweetened
• 3 large egg yolks
• Pinch of salt

Place the lime juice in a small pan and heat over medium heat to reduce the volume by half. Strain and cool. Empty cans of condensed milk into mixing bowl and chill. When key lime juice is cool add to condensed milk, mixing thoroughly. Lightly beat egg yolks and add to milk mixture, add salt and blend well. Pour into the pre-baked crust. Bake pie at 350° for 10 minutes. Chill 2 hours. Serve with whipped cream. For an extra touch, try a final garnish with mint or spearmint leaves.

Recipe - From the collection of Richard Howe.