Key lime Pie

Hey folks, I want to show y'all the perfect ending to a hearty seafood meal at Uncle Bubba's

You know, no seafood meal is complete unless you have a big piece of key lime pie

Now, I love my key lime pies in a graham cracker crust rather than a flour crust

All I'm going to do is take graham cracker crumbs and melted butter

and slivered almonds. And I especially want to specify the slivers

because they're a little chunkier than the sliced almonds. So we're going to just toss that in

So our crust is really going to have a lot of crunch to it

Now if you don't want to go to this trouble, you can always buy a store-bought graham cracker crust

All right, now I'm just gonna pack this down into the plate

So we're gonna put this in a 350 degree oven, and we're gonna bake it for five to 10 minutes

but in the oven it goes. And what an easy crust is that No kneading or any of that other stuff with a flour crust All right and to make the center is just as simple as making the crust I going to start with

two whole eggs, and I'm going to beat them up just a little bit before I start adding

the other ingredient. All right, to my beaten eggs, I'm going to add one 14-ounce can of condensed

milk. This is just so good. All right, now I'm going to add a half a cup of key lime juice

Now that is very, very important that you use real key lime juice

And as far as the zest goes, I don't have a bit of problem using a regular lime for the zest

And I'm going to grate just about maybe a teaspoon of lime zest

And you can alter that any way you want to. If you like yours more tart, you can add more zest

All right I going to add about a teaspoon of our lime zest And you can see if I measured that out and packed it down it be about a teaspoon Now I going to blend this together

Oh, it smells so good and tart. All right, now I've got a pie crust that's already baked and it's hardened

And I'm just going to pour our filling into our crust. And look how pretty the zest is

Now I'm going to put our pie into the oven, and I'm going to bake it for about 15 minutes

and I'm going to pull it out, let it rest on the counter until it's cool

And then I'm going to take the pie and transfer it to the refrigerator

and let it chill overnight because I want it to cut very, very nicely

So he will go into the oven and into the refrigerator. Well, I have one finished right here

So to finish off, all I'm gonna do is top him with sweetened whipped cream

rather than a meringue. Okay, now I'm gonna do this and have a little extra lime just floating around in that whipped cream Okay Oh yeah that

gonna be pretty. Alright. I'm gonna slowly add my sugar to our cream as it's whipping

And I'm gonna ease up the speed as it gets thicker. If I start it off on the highest

speed. Well that whipping cream, because of its thinness, would have just come all in my face

All right, I smelt my crust, so I'm going to take that out and let it cool

So all I'm going to do now is pile this up onto our pie

And there you have it. And all I'm gonna do is just stick a couple of lime wheels

in the center, and she's all ready. All right, we're going in kiddos