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- Well good morning y'all.
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I've got a question for y'all right off the bat,
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and I would, I would love to know the answer to this.
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I want to know how many of y'all out there
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had the opportunity to eat at Uncle Bubba's?
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Bubba passed away in 2019.
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I can't hardly believe it's been seven years since I've seen
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him or talked to him.
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But I have to tell you,
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Uncle Bubba's served the best key lime pie
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that personally I have ever eaten.
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But I've got another alternative to one
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that's gonna be really, really good
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because it's gonna have a saltine crust.
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So if you like sweet and savory, you're gonna love this.
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But I would like to hear from y'all.
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How many of y'all out there actually had Uncle
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Bubba's key lime pie?
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All right, so as I told y'all, we're going
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to do a saltine crust
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and I'm gonna use one sleeve of saltine crackers
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and how much sugar is the?
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A fourth of a cup of sugar.
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And we're gonna pulse it until it's kind of fine.
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See what that looks- - [Eddie] I'm not sure the
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seal on that was on, right.
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You've lost some sugar.
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You know, I know that I have to,
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I didn't lose much though.
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Yeah, I really need to get another food processor.
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So I'm going to add back that little bit
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of sugar that we lost.
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And when I put this top on Eddie, I have to
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make sure I tuck it back there and I didn't.
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All right, so now we're gonna add our melted butter,
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'cause our melted butter is what's gonna
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hold our crust together.
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All right, now we're gonna try again.
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I try to come like that away.
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I didn't lose any of that time, did I?
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Yes, yes, yes, all right.
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Ooh, that smells so good.
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That sweet and salty.
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And y'all know I have shared the recipe
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for Uncle Bubba's key lime pie with y'all.
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And I hope y'all try both
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of these and see which you like the best.
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All right, and I'm gonna dump this
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you know, I like to use something to kinda help me along on,
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get that crust even in there.
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And the recipe says to refrigerate it for 10 minutes.
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But I have to tell you, I don't really do that.
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I just go ahead and put it in the oven
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and it works every time.
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That looks delicious.
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So I'm going to make, bake this in the oven at like 350 for
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maybe seven to eight to nine minutes.
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It doesn't take long.
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But if you don't, if you don't cook this crust, it will
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fall apart when you go to slice it.
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So by baking it, that makes it become like
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Now we're gonna move on to the filling.
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And I'm going to use one can of sweet
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which is a pretty much staple for key lime.
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Ooh, this is really thick down there.
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All right, now to this, I'm gonna add three egg yolks.
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These eggs are from our little baby girls out there
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and their yolks are not yellow.
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They are pure orange.
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Never seen anything like it.
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Our other chickens didn't, look, look, look
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what color it's making it.
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I don't recall our other chickens
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having a yolk that was so orange.
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- [Eddie] Yeah, it seems like, well, I don't know,
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maybe I'm thinking of like a duck egg.
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- Yeah, it was duck eggs.
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Okay, our sour cream.
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And now I'm going to add a half a cup
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And you know, key limes are, they're small
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and they're not quite as tart as a regular lime,
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so it takes a long time to
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squeeze enough to get a half a cup of key lime.
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So I always just turn to the, to the juice.
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All right, so we're gonna just mix this up real good.
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And the last thing I'm gonna add-
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That probably needs a few more minutes,
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Theresa, I don't know, 'cause the oven was kind of cold
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when I put it in there.
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All right, so we need about a half a teaspoon.
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And whenever I'm adding zest
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to a dish, like if I'm using the mixer,
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because it'll, a lot of it'll get caught up in the beaters
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and I don't want that.
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Because that zest it, it's pretty in there,
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but it really enhances the
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flavor of the key lime.
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So I'm gonna stir that in with my spatula
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so that I don't leave
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one little speck of zest.
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All right, so I'm just gonna move this
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and let it sit off to the side, y'all,
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because our crust needed to cook a little bit longer.
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You know, the recipe calls for 12 minutes,
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but I usually that find that eight or nine minutes
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is enough, but that's my oven,
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so like I said, I'm gonna put this aside
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because when we take our crust out, we've got to let
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that cool completely.
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There's our crust, y'all
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and I may have cooked it for about 10 minutes,
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but we got to let this cool completely
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and let that crust, you know, firm up.
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So I'm just gonna set that to the side.
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I think I'm gonna set it over here where it can cool
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We're getting closer, y'all, with this key lime pie, with
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I've let this completely cool and it's nice
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and hard, so when I go to slice, it'll be real firm.
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All right, so I'm gonna put my filling in
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and this is going back in the oven for about 15 minutes.
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Just enough to let the center kind of get set.
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Mm mm it's gonna be so good, so, so good.
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And that's gonna make Mikey very happy.
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I want y'all to look at our key lime pie.
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I put a little extra zest on it
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and I got some whipped cream on it and I got a desire.
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I got everything but a fork.
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I am so ready to taste this.
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And remember, this is one of my recipes
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that's varied a little bit from Uncle Bubba's.
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Like I said earlier, if you like the sweet and savory,
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I wish y'all were here.
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- [Theresa] I'm coming as soon as you close.
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- Y'all ready to have a piece?
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Love and best dishes y'all.
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And don't forget to spread a little love to somebody
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that may need it today.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
