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Quarantine Cooking: Key Lime Pie Recipe - Paula’s in the kitchen today with Susan (a.k.a. Bubbles!) baking up a simple, but popular key lime pie recipe that’s a must-try dessert!
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Recipe link (see the instructions here): https://www.pauladeen.com/recipe/bubbas-key-lime-pie/
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0:00
okeydoke hello this is bubbles i'm
0:03
leaving paula's driveway i need to pick
0:05
up a key lime pie
0:07
from my daddy y'all i
0:10
formulated this for my darling brother
0:14
when uh we opened uncle bubba's seafood
0:17
uh restaurant and
0:21
i wanted him to have a key lime pie that
0:24
would just knock the socks off it did
0:26
so i worked on this and um
0:30
it was a pie it turned out to be a pie
0:32
that my brother
0:33
was most proud of and
0:37
uh yes and he had it he had a cookbook
0:41
and he put it in his cookbook uncle
0:44
bubba's key lime pie
0:46
and i get more positive feedback
0:50
from that recipe so and it's so simple
0:53
so we're going to take our powdered
0:54
sugar
0:56
crumb graham
0:59
my nerds are getting wick stuck today
1:04
yes i've been around ain't baking too
1:06
long
1:07
we're taking our uh graham cracker
1:10
crumbs and let's see we're using one
1:12
and three-fourths cup of crumbs and uh
1:16
now bubba's recipe called foot clarified
1:19
butter but
1:21
now i never clarified it so that was
1:23
just something he did
1:26
it sounded good yeah but it doesn't have
1:28
to be clarified
1:29
no you just want it to
1:33
degrease up those um graham cracker
1:37
crumbs
1:38
you know so it'll stick together and how
1:40
much sugar are we putting in this
1:43
i think no three no three four
1:46
sugar three-fourths yeah that's a lot of
1:49
sugar in it
1:52
all right let me see
1:57
yeah okay
2:00
yeah i like my cracker crust to be
2:03
sweet yes
2:07
all right we may need to add some more
2:09
butter
2:10
because that butter is going to make
2:12
those crumbs stick together
2:15
and you'll be able to slice the pie it
2:18
won't just crumble up on you
2:20
good i'm glad you said that because mine
2:21
when i do it uh-huh
2:23
the crust doesn't stick together oh yeah
2:25
well that's because you're not using
2:27
enough butter
2:27
okay and i didn't like breastfeeding
2:30
yeah what about the almonds
2:32
yeah we're gonna put those in but i'm
2:34
trying to wet that graham cracker
2:36
but before we do that we're gonna have
2:38
to add some more butter
2:39
you wanna melt it so we started susan
2:42
uncle bubba's recipe called for just a
2:45
fourth of a cup of clarified butter
2:48
and i don't know how that got printed
2:50
like that because a fourth of a cup is
2:52
not
2:53
nearly enough so i stuck another
2:56
three quarters of a stick
3:00
in the microwave so we're going to see
3:02
if this will do it
3:03
but your crust you should have enough
3:05
butter
3:08
that uh you know your crumbs stick
3:10
together
3:14
and everyone you know gets moistened yes
3:17
wet
3:21
but so every time susan would come to
3:23
savannah
3:25
she'd call uncle bubbles in order
3:29
daddy wants a key lime pie meet me at
3:31
the front door okay bugs on the way
3:33
i mean i've tasted many of uh key lime
3:36
pie
3:37
not like that
3:41
in fact there's several places that are
3:43
known for their key lime pie but
3:45
no no and the almonds and the crust
3:49
yes yes so i decided
3:53
to make my precious bubba's crust extra
3:56
special
3:57
that i would throw in slivered almonds
4:02
and if michael could he would just order
4:05
the crust the crust without the pie
4:09
and peggy will say i'll eat the top you
4:11
can have the bottom
4:14
that's what i want all right i think it
4:16
could stand some more almonds too
4:22
yeah i got some here i keep my nuts in
4:25
the freezer
4:29
look at here what's left from that
4:31
package
4:34
so and listen i tried it one time with
4:36
pecans because
4:38
it's not the same is it you know you
4:39
can't fill to the grocery store and
4:42
somehow another one didn't get that on
4:44
the list
4:45
and it's it's not the same the pecans
4:48
don't
4:48
do what these little oh no
4:52
and they've got to be slivered not but
4:54
sliced okay
4:56
these flavors are thicker i've tried it
4:59
with the slice too because i was in a
5:01
pinch
5:02
that didn't all right baby cakes
5:06
there you go and that's gonna give you a
5:09
nice
5:10
thick crust and yeah that's what i use
5:13
that's how i do it to
5:15
get that crust like pressed in i mean
5:17
you really want to press those graham
5:20
crackers hard together
5:23
so that that crust will cut for you
5:29
this is dessert within itself with the
5:32
scoop of whipped cream on it
5:33
yes yes yes yes
5:38
uh a fake great big old fat
5:41
dollop of um sweetened whipped cream
5:45
and a sprig of mint now that's what he
5:48
was
5:48
honey you got you a deal
5:52
it is good with the keyboard let's see
5:55
if we can just start
6:00
pressing press
6:04
see if you do it gently
6:07
it's a good chance that it will stay
6:13
you know crunch i mean
6:17
in a mold yes
6:23
just like that
6:28
okay because if you do like that you're
6:31
gonna you're gonna
6:32
break it up you know what i mean
6:36
so you have to do it kind of gentle but
6:39
firm
6:42
if that makes sense to you
6:45
does that make sense to you what i'm
6:47
saying yeah
6:49
okay now
6:52
for the good part while you're
6:56
securing that nice and tight
6:59
i am going to wonder what was in
7:02
that
7:05
almonds sugar okay
7:08
all right so the the uh
7:12
the pie filling is so easy we're gonna
7:15
take one
7:16
can you know what first before i do that
7:20
let me do this
7:22
oh i think i'm gonna beat my eggs
7:25
first
7:29
my yolks i've got three yolks and those
7:32
are so pretty that's our little chicken
7:34
eggs
7:35
i don't think you could keep the chicken
7:36
eggs that long you know i know you put
7:39
dates on them but
7:40
we do because sometimes um if the kids
7:44
are not coming around we don't
7:46
um
7:49
we don't eat them fast enough but no i
7:52
was told that when i got my chickens
7:54
that uh an egg would last 30 days
7:58
on the counter are you oh no
8:00
refrigeration no refrigeration but i
8:02
i refrigerate them
8:07
oh look at michael grover we're making
8:09
our dessert look at him
8:25
he wants key lime got some chickens
8:29
huh ivy and then got i think she started
8:31
off with 10 chickens i don't know how
8:32
many she's got now oh my gosh
8:34
and francie just does she have them in a
8:36
pen
8:37
no she has them out in her backyard no
8:40
and the dogs don't bother
8:41
no but she does have a pen they can go
8:44
in yeah i wish i could
8:46
let mine run loose but honey those
8:48
raccoons
8:52
they have raided that chicken coop
8:55
before
8:56
and we finally have got them nice and
8:59
nice and secured but we wound up having
9:02
to put electricity
9:04
around the top i know you put a fence
9:06
over there
9:07
oh my gosh they've got their own house
9:10
i'd love to have chickens for france
9:11
either
9:12
we have ducks that she food yes but
9:16
you could try you know and do you know
9:19
where i live
9:20
yes i know but they would just go out
9:22
there with your with your other
9:24
with the ducks
9:28
yup all righty
9:33
so i beat our three little egg yolks
9:39
and now i'm gonna add how much
9:42
condensed milk yeah i put the condensed
9:45
milk
9:45
and um
9:49
bubba said a fourth of a cup of key lime
9:53
juice
9:54
but i think i i think i originally did
9:57
it more than
9:58
a fourth of a cup so a lot of this is
10:02
your preference
10:03
all right let's look at sister she
10:05
doesn't got that thing padded in there
10:07
so good
10:08
now we're going to stick that in the
10:09
oven y'all
10:12
and uh we're going to bake this for
10:16
oh maybe seven or eight minutes
10:20
and when you bake it like that it causes
10:24
that crust to become like one one hard
10:27
crust
10:28
or if you didn't bake it it just crumble
10:32
on you
10:34
all right i thought i baked that crust
10:38
yes yes you do you bake that crust
10:42
and uh you know i've got this thing
10:44
about raw eggs
10:46
but i sure would like to know
10:51
i don't think the lemon juice lime juice
10:54
i don't know i just want to make sure
10:56
it's has a smell gotten to you
11:03
i just want to make sure it's good and
11:05
limey
11:07
all right now we're going to just cook
11:08
the eggs i suppose
11:10
well we we got to bake these because it
11:13
won't
11:14
um i do have one a lemon pie that you
11:16
don't
11:17
uh-huh i know it but it does it get real
11:19
firm enough to cut
11:21
yeah mine never has this was
11:24
so i found just baking them a little bit
11:29
all right and now we're using the zest
11:32
of zesting the juice of one key lime
11:37
so zesting the juice possessing those
11:41
zesty juice
11:44
zest and the juice
11:48
and i don't want to use a whisk
11:53
after i've put in the zest because that
11:55
zest winds up
11:57
caught up in here and i lose it all so
12:00
i'm putting that in very last
12:06
look how pretty that is
12:08
[Music]
12:09
there you go
12:13
i want you to know you're eating a key
12:15
lime
12:18
so we're gonna wait
12:21
uh a minute for our crust to bake
12:24
and then we're gonna pour this into that
12:27
crust
12:28
and we're gonna cook it another seven to
12:31
nine minutes
12:32
you know just enough to set those eggs
12:36
and it's going to be fabulous
12:40
okay we have baked off this how
12:43
long do you
12:43
think we had that in the oven eight or
12:46
nine minutes
12:47
yes so you can see it's kind of toasty
12:50
brown
12:50
so we're gonna take our filling
12:54
and pour it on top and then we're gonna
12:56
put it back in the oven for another
12:59
seven or eight minutes you know just
13:00
enough
13:02
uh for those eggs to cook up some so
13:05
it will slice nicely
13:08
is this 350 or 325 oh it doesn't matter
13:12
it's really done it says 320.
13:16
it says 325. if you want to do it would
13:18
you help me hold this both
13:20
we didn't just do it last time yeah
13:23
you know it doesn't matter what i have
13:25
it on i watch my stuff
13:26
very closely like those rolls the other
13:29
night
13:30
yeah i did burn the rolls didn't i
13:33
that's okay i burn those rolls because
13:35
it takes like two minutes and i left
13:36
them in there for what tens
13:38
i cut that oven up to 450 because i was
13:41
ready to eat those vegetables
13:43
or shrimp whatever we were having yum
13:46
yum
13:48
[Music]
13:50
so you could actually maybe not
13:53
double this recipe but
13:56
you know one and a half times it
14:00
so you could fill it to the tippity top
14:03
yeah but it's so rich you don't want it
14:05
you need no room for the whipped cream
14:07
yeah yeah no such thing as too thin or
14:09
too rich
14:12
you never have too many shoes
14:16
know what there's some things that i
14:18
just love
14:20
like my jewelry line that i have with
14:24
jtv
14:28
yes
14:30
these are beautiful i love them
14:32
saw these back here in my bathroom
14:35
and um i said wear them wear them you
14:38
can have them
14:40
um so because you know why girls
14:45
because it don't matter how fat i get
14:49
i can still wear my jewelry my shoes and
14:51
my pocketbook that's right
14:55
i mean i have to may have to live the
14:56
rest of my life in a moo moo
15:00
oh my goodness i'm
15:04
right so in that goes
15:07
like i said another seven or eight
15:09
minutes
15:11
and um then we'll pull it out and let
15:15
that cool and then i'll put it in the
15:17
refrigerator
15:18
so it can set because like i said i like
15:20
that to slice
15:21
nice and clean you know i don't want the
15:24
feeling running
15:25
all over the place and then mikey and i
15:27
can have dessert
15:29
yes you can have the inside and he can
15:32
have a house no
15:32
i want the outside too oh okay we'll
15:35
fight
15:36
okay we usually do anyways yeah
15:40
all right ready pretty pretty time to
15:42
taste
15:44
and you can see that that's that few
15:46
minutes that we cooked it
15:49
it says yes so it's still a little warm
15:52
so i hope i don't make a mess
15:56
i hope it looks crunchy uh-huh i hope it
15:58
doesn't run on me
16:01
so just for you and me to taste i'm just
16:03
going to cut a little okay
16:06
please we've had some
16:10
good stuff today happening this is a
16:12
good dessert with some fish let me tell
16:14
you
16:14
i wish i had gone out there and caught
16:16
some fish or something
16:17
well it's not too late you got bait
16:21
we always got worms we just have to dig
16:23
them well i've dug them before everyone
16:25
i know it but the mosquitoes if they
16:27
don't tear you up
16:28
i thought that guy sprayed it now this
16:30
is this is when
16:33
i like a a tin pie shell
16:37
because you can just come in here
16:42
oh my gosh i got it all the way there
16:45
and then it flipped but it's not going
16:46
to hurt it a bit
16:48
it will not change the taste it really
16:50
is too early to cut but who cares
16:54
okay i want this one so look at the pie
16:58
y'all
16:59
oh yes honey we've got to make it puddy
17:06
how do you make that puddy well it don't
17:09
matter it's going down
17:10
all's going in one place yes and
17:13
vegetables you know we always have to
17:15
have our vegetables
17:19
your vegetable yummy yummy yummy
17:24
i want this look at me i'm going to get
17:26
that crust there
17:35
sorry michael
17:43
might could cook just a little bit
17:45
longer no
17:47
i think you and i need some alone time
17:49
to guess i'm going
17:50
to you and me and mr limes
17:55
mr bob mr
17:59
loving best dishes y'all oh that was
18:02
perfect
18:05
hey y'all it's paula dean now if you
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