Key Lime Pie

KEY LIME PIE

by Gourmet Sleuth

This is a recipe for "real" Key Lime pie.  Real Key lime pie is not green and it does not have a sof "pudding" texture.  The pie gets its true pale yellow color from the egg yoolks that predominate the ingredient list.  The texture is a  firm custard.  Be CAREFUL that you do not over-bake the pie, or it will be "rubbery"  For best results use fresh limes/.

First make a Graham Cracker Crust and bake until light brown.

Filling:

4 large egg yolks

1- 14oz. can sweetened condensed milk

1/2 cup fresh lime juice

2 tsp grated lime peel (green portion only)

whipping cream garnish

Preheat oven to 350 degrees

Use and electric mixer and beat egg yolks until they are thick and turn to a light yellow, do not over mix. Turn mixer off, add the sweetened condensed milk.  Turn spreed to low and mix in half the lime juice.  Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds).  Pour the mix into the cooked pie shell and bake at 350 degree F for 12 minutes to set the yolks.  Do NOT over bake.

Pioneer Women's Chili

I am not a chili fan. I find most of them very heavy on the tomatoes or very spicy. Taber thought loves chili and wanted me to find a recipe. After a fails (They were pretty bad) I found Pioneer women's recipe. For the first time I actually ate an entire bowl of chili and Taber asked when we were going have it again. Here is the recipe.
At the end I include your website, she adds pictures to a lot of recipes, which is nice.

Frito Chili Pie

September 25, 2011 1178

PREP TIME:

5 Minutes

DIFFICULTY:

Easy

COOK TIME:

1 Hours

SERVINGS:

8 Servings

INGREDIENTS

• 2 pounds Ground Chuck
• 3 cloves Garlic, Minced (optional)
• 1 can (12-14 Oz. Size) Tomato Sauce
• 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)
• 1/2 teaspoon Salt
• 1 teaspoon Ground Oregano
• 1 Tablespoon Ground Cumin
• 2 Tablespoons Chili Powder (more To Taste)
• 1 can (14-ounce) Kidney Beans, Drained And Rinsed
• 1 can (14-ounce) Pinto Beans, Drained And Rinsed
• 1/4 cup Masa (corn Flour) Or Regular Corn Meal
• 1/2 cup Warm Water
• Individual Bags Of Fritos
• Grated Sharp Cheddar Cheese
• Diced Red Onion (Optional)

INSTRUCTIONS

Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes. 

Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes. 

Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside. 

Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. A crowd-pleaser!

http://thepioneerwoman.com/cooking/frito-chili-pie/