It's not hard once you've done it for awhile.
Pies came out wonderful.
And I just found the lemons I forgot I bought last week in the fridge, which means I should make some Buttermilk Chess Pies tomorrow, or Wednesday.
Once you get on a pie making jag, it's hard to break off of it.
Looks at the eggs, bacon, and cheese sitting next to each other enticingly in the fridge, practically begging to be made into a quiche.
So, apparently the pain of the limes clouded my memory to exactly how ridiculously easy Key Lime pies are.
1 baked pie crust
1) Beat egg yolks with a wire whisk or fork. Gradually stir in sweetened condensed milk; add lime peel, and lime juice. Mix well (mixture will thicken slightly).
2) Spoon filling into your baked pie crust. Bake at 350 for 15-20 minutes or until set. Cool on a wire rack for 1 hour. Chill for 2-3 hours before serving (with home whipped whipping cream, preferably).
3) Everyone gives you high fives.
>>Ask ANY of Captain Yesterday's aliases whatever you want, except that one thing (you know what it is!!)<<
I once had to zest and juice 40 key limes once after working a full week.
You never realize how nicked up your hands get during the course of a week of landscaping until you have to zest and juice 40 key limes.
But man, those were the best g**+n key lime pies i've ever had.
I haven't made it since. :-)
Captain Yesterday's Questionable Recipes Story Hour.
Today's selection comes to us from the Better Homes And Gardens Meat Stretcher Cook Book. This book will be featured often.
1 3/4 cups of milk
In a saucepan hear milk; dissolve bouillon granules in milk. Stir a moderate amount of hot mixture into eggs; return to remaining hot mixture. Divide chicken amongst four 6-ounce custard cups. Fill cups with egg mixture. Set in shallow baking pan on oven rack. Pour hot water into pan one inch deep. Bake at 325° til knife inserted off center comes out clean, 40 to 45 minutes. Turn out and serve on rusks. Garnish with cranberry slices, cut into stars. Makes four servings.