Key Lime Pie

I really thought when I left Florida I was leaving my favorite Florida recipe in the dust: Key Lime Pie.  If you knew how simple, inexpensive, and delicious it is to make at home you'd never pay the ridiculous prices venues charge for this tasty Sunshine State treat again.

Thanks to our neighbor and friend, Barb, for introducing me to Nellie & Joe's Famous Lime Juice, and to Kroger where I stumbled upon it by accident.

{Yes, it's supposed to be yellow!}

½ cup Nellie & Joe's Key West Lime Juice
14 oz. can of sweetened condensed milk
3 egg yolks (whites not used)
9" graham cracker pie crust
 
1. Combine milk, egg yolks and lime juice. Blend until smooth.
 
2. Pour filling into pie crust and bake @ 350º for 15 minutes. {Allow to stand 10 minutes before refrigerating.}
 
Garnish with lime slices if desired.
 
Just before serving, top with whipped cream.



In our local Florida grocery store, Publix, Nellie Joe's was located in the health food section and by the mixed drinks.  In our Ohio Kroger I found it next to the lemon juice in the juice aisle.  You can search their website for retailers, or order it directly from the site.

Nellie & Joe's Famous Lime Juice Website: www.keylimejuice.com/index.htm

Crustless Pumpkin Pie

I first enjoyed a crustless pumpkin pie on our last Thanksgiving in Florida.  I'd never heard of it until my girlfriend, Michelle, brought it to our Thanksgiving dinner.

This year I'm in charge of making the pumpkin pie to bring to the neighbors'.  It's a small gathering, so I only need to bring one pie, and the thought of making an entire batch of crust that will likely go unused is just a waste.  (And I am not a fan or store-bought crust!)  So here I am, trying out the crustless pumpkin pie.

1 can (15 oz.) pumpkin purée
1 can (12 oz.) evaporated milk
3 eggs
½ tsp. salt
3 tsp. pumpkin pie spice
1 tsp. vanilla
2/3 cup powdered sugar

1. Combine all ingredients and beat until smooth.

2. Pour into a 9" sprayed pie pan.

3. Bake at 4oo° for 15 minutes, then at 325° for 2 hours, or until a knife is inserted in center and comes out clean.

What I liked about the crustless pie:
It's a whole lotta pumpkin and a lot easier to make when you don't have to roll out a crust!


The advantage of a crust-free pie:
Your calorie intake is significantly lower without the flaky bedding!


While I enjoyed this pie and it tasted almost as good as its crusted cousin, it just isn't the same without Grandma's special recipe for flaky goodness.  It was a big hit with our neighbor, Olivia, who isn't a fan of the crust to begin with.  I'm giving this 4 out of 5 pumpkins; although it is good, it doesn't quite live up to the original.