Social media is so crazy to me who used to use Aerograms to hand write letters to family and friends and post them in a POST OFFICE! And only in an emergency would I use a telephone to contact anyone if I was sailing somewhere exotic on my boat KANDARIK with my husband, Wonderful Andy, and two children Samantha and Jamie!!!
Today, it’s just a keyboard away from conversing all over the world, and I am still not used to it!!! Don’t laugh, I am still in the dark ages of communication and even my son cannot believe it!!!!!
But, occasionally I meet a new person on the internet, and Facebook has brought me to know Donna, and Donna knows Behan Gifford, and Behan Gifford has had a slice of key lime pie with me, and Voila, here is my Key Lime Pie recipe that was taught to me so many years ago when I was out happily cruising the Bahamas in 1971 even before Andy and I had our honeymoon crossing the Atlantic on our 30 foot timber sloop little CARRONADE!
This is a time honored, but little known way, of making a Bahamian Key Lime Pie even better, hard to believe, but true, take it from Behan!!! and me too!!!
So, Donna, here is the recipe and hope you like it as much as I do!!!
I always make my own graham cracker crust! It just tastes better and has a finer consistency!
– in a mixing bowl put 1-1/4 cup of graham cracker crumbs
-add and stir in 1/4 cup of sugar, I use organic crystal sugar but any can do
-after stirring in the sugar and graham cracker crumbs, take a stick, 1/4 pound, of softened butter and toss until combined with the crumbs and sugar (use the wrapper of softened butter to grease a 9 inch pie plate)
-when all combined pour into pie plate and spread the mixture and then press onto bottom and sides of pie plate ( I use the back of a soup spoon to do this)
-put pie plate with crust only into fridge to harden the butter and graham cracker crust until the filling is made.
-Now you are ready to make the filling!!!
-separate 4, yes FOUR, eggs yolks in one big mixing bowl and whites in another big mixing bowl
-in the bowl with the 4 egg yolks mix in thoroughly one 14 oz. can of sweetened condensed milk and then 1/2 cup of Key Lime Juice, (if no key limes are available to squeeze I use Nellie & Joe’s Famous Key West Lime Juice that I find in my Publix grocery store). Sometimes I like to put a little more lime juice than half a cup because I like it a little more tart and I love lime juice.
-Mix all together and put aside and whip the egg whites in the second mixing bowl until they are just nearly stiff but not quite.
-slowly, a little at a time, blend the almost stiff egg whites into the bowl with the key lime custard, mixing by blending and turning over NOT stirring.
-pour the mixture into the graham cracker crust and preheat oven to 350 degrees
-bake about 15 minutes or until pie filling has little areas of brown on the top
-take out and cool down then put in fridge to get cold
-I use heavy whipping cream and make my own whipped cream with the heavy whipping cream, a spoon of sugar, and 1/4 teaspoon of vanilla extract and keep in the fridge until serving the pie and then put a dollop on each slice when served!!
Voila!!!!
YUM YUM YUM!!!
Let me know how you like it, Donna!!!
ENJOY!!!
Pam
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