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note to family and friends, one of my postcard pals requested a recipe from my hometown. Key Lime pie seemed appropriate, but I couldn't fit the whole recipe on the postcard, so I figured it was easiest to post here. Maybe you'll be adventurous and try it too?Key Lime Pie( from: www.reluctantgourmet.com/keylime )1/2 cup fresh (key) lime juice
4 tsp grated lime zest (do this before juicing limes)
4 egg yolks
14 oz sweetened condensed milk
11 graham crackers
3 tbsp sugar
5 tbsp melted unsalted butter
Whisk together egg yolks & lime zest.
Beat in milk and then the lime juice. Set aside at room temp until it thickens
Preheat oven to 325
in another bowl, crush graham crackers into crumbs, then add sugar.
Add butter to crumb mixture, and stir until well blended.
Pour crumb mixture into 9 inch pie pan, firm across the bottom and up the sides.
Bake for 15 minutes (until light brown) - remove and cool.
Pour lime filling into crust, bake another 15 minutes (until it's set but wiggly).
Remove and cool to room temp, then refridgerate at least three hours.
Top with whipped cream before serving.