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I hope this day finds y'all doing wonderful,
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and I hope you're ready for a wonderful, wonderful recipe,
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because I am making Uncle Bubba's Key lime pie.
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You know, it's hard to believe that this summer
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my brother will have been gone six years.
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I just can't hardly believe it.
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And I told Bubba, I said,
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"I'm not gonna quit till I formulate the best Key lime pie
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for you that anybody has ever tasted,"
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and I think that we accomplished that, so,
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this is my brother's cookbook.
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I don't know where the cover went,
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but anyway, Bubba had a great cookbook.
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I don't know if it's in print anymore,
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but if you should see one at a yard sale
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or an estate sale and they have Uncle Bubba's,
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make sure you get it,
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because it's full of wonderful recipes,
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and many of those recipes that's in here
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we served in the restaurant.
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- [Crew Member] And we still sell it
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at the Lady & Sons store.
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- We just, oh, we do?
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We have it at the Lady & Sons?
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- [Crew Member] I don't think they're in the other stores,
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but Lady & Sons still has it.
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- Okay, they're not in Pigeon Forge or Nashville,
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Myrtle Beach, or Branson Restaurants?
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- [Crew Member] I don't think so.
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- Okay, but if you're in Savannah,
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you can pick up my precious Bubba's cookbook.
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- [Theresa] And they can call the store, too.
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- Yeah, call the store.
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So anyway, when I started working on this recipe,
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I wanted the crust to be a little bit different,
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so I put slivered almonds in it
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and Michael said, "Paula, I could eat that just the crust,
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and it's the best pie I've ever eaten."
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So he said he doesn't even have to have (laughs)
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the Key lime custard part.
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So I'm putting some butter, melted butter in here,
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and I'm gonna press this
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and then I'm gonna put it in the oven for about, not long,
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about eight or 10 minutes, just long enough for this
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because if you put the filling right on top of this,
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when you cut it, the graham cracker crust
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would just come totally,
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it would just crumble just like it is right now.
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You have to stick it in the oven
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and just bake it a little while.
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Okay, I think we got it pretty good, y'all.
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And like I said, 325 for about eight minutes.
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Y'all, before I get into the custard part,
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I want to show y'all this beautiful cutting board.
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I have become friends with this sweetest lady
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when I go to Branson,
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and she is a prison guard in a lady's prison,
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and I just love talking to this woman.
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Like I said, we've become good talking friends,
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and the prisoners actually made me this cutting board.
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I don't know if you can see it,
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but it's got notched out, you know, like a handle
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on each side for you to pick it up with ease.
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And I just love this woman.
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And I thank you so, so, so, so much.
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And I know that I'll see you in Branson
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the next time I'm there.
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You know what, Theresa?
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- [Theresa] Yes ma'am.
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- A recipe, the recipe, calls for a normal pie shell,
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one can of sweetened condensed milk,
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but I think in this pie pan that I'm using, it's bigger,
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so I think I could stand another half
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or another whole can of this.
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- [Theresa] I don't know that we have that.
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Look and see if I didn't buy one.
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- [Theresa] You had that one.
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- [Theresa] That's all we got.
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Well, it's just gonna make a real thin, skinny pie.
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I think if you're making it using like a regular pie pan,
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I think the one can would be enough.
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But I'm using a china one, which is deeper
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and a little bit bigger, so if you do that,
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- Yeah, using at least two.
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I got some graham cracker crumbs in here
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and I'm just gonna scoop those out.
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I've got three egg yolks
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and that's gonna help it,
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help it kind of bake like a custard, you know what I mean?
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All right, now to cook those eggs,
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I'm gonna add my fresh lime juice,
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and that'll kind of just cook them a little bit.
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And I'm gonna add 1/4 of a cup of Key West lime juice.
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You know, you can buy the little Key lime,
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the little Key lime limes,
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but I would think they would be so hard.
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I tried 'em once years ago,
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but I said I can't tell the difference
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between a regular lime and a Key lime.
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- [Theresa] No, and I don't ever see them
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unless you're probably in Florida.
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- Well, no, yeah, the grocery stores here will carry 'em.
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Now for your sweetened condensed milk.
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And at the restaurant we make these,
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which you would really have to maybe triple the recipe,
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double or triple it easy.
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We'll make 'em in a springform pan for the restaurant
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'cause I want everybody to have a great big piece.
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Okay, we just wanna mix this up real good.
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And then I'm gonna add about a teaspoon of vanilla.
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And I'm gonna keep mixing
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until it's totally incorporated.
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Now, if I were to use a mixer on this,
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I wouldn't add my lime zest
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until the very last and I'd add it by hand,
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because that lime zest really helps it so much,
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but it will get caught up in your beaters,
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and I don't want to lose a speck
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of that beautiful flavorful zest,
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so I make sure I always just stir that in in the end.
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Beautiful, beautiful!
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of the easiest pies in the world to make, y'all,
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so make sure you treat yourself
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and your family to this recipe.
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I think this is gonna be fine.
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These dishes get so heavy.
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Great, time of day I'm so afraid
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I'm gonna drop it in the pie, y'all.
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My crust kind of dropped down a little bit.
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Then we're gonna put it in the oven
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for about 15 minutes maybe.
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Oh, it's hot, Theresa.
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All right, guess who came here in time.
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- I might not have let it cooled enough, but we'll see.
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I sprayed my pie pan
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Now when we serve these at the restaurant,
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these are like about that thick.
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So this is like a...
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This is like a home-style Key lime pie.
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Okay, Rootie Tootie fresh and fruity.
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- Thank you. - There you go.
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Would you like a cup?
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- That's the lemon, not a lime.
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- I know that, but I thought the color was pretty.
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So I want to see what you have to say about my Key lime pie
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because I think I know what you done said.
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- [Paula] What's the best part about that?
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- [Paula] I told him, I said I could just make the crust
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and forget the filling. (laughs)
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- Yeah, it's delicious.
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- Good, good, good, good.
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I think it's good, too.
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Love and dishes, y'all.
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But make it thicker.
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Don't make it so thin.
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- [Guest] It's a diet pie.
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- Yeah, that's a diet slice, so you can have two. (laughs)
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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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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
