Key Lime Pie

This recipe comes from Nellie & Joe's Key West lime juice. The recipe is on the bottle.  It's so easy and perfect for dessert.  It's light, creamy and refreshing. 

9" GRAHAM CRACKER CRUST:
1 wax paper-wrapped package graham crackers (1/3 of a 16 ounce box)
5 tablespoons butter, melted
2 tablespoons sugar

I like to use my pyrex 9" pie plate for this recipe.  Anything larger will be too big.

CRUST: Preheat the oven to 350. Put the graham crackers into the bowl of the food processor and pulse until you have fine crumbs. Add the sugar and melted butter and pulse until the mixture the crumbs are all wet. Press the crumb mixture into the bottom of the prepared pie pan, pressing up the sides. Bake in preheated oven until golden, about 5 minutes. Set aside on a wire rack and leave the oven on.

FILLING:

14 oz. can of sweetened condensed milk

 3 egg yolks (whites not used)

1/2  cup Nellie & Joe's Key West Lime Juice

FILLING: Combine sweetened condensed milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie crust and bake at 350º for 15 minutes. Allow to stand 10 minutes before refrigerating.  Just before serving, top with freshly whipped cream.

Rhubarb Pie

It's rhubarb season and I LOVE rhubarb pie.  This rhubarb pie is easy, basic and so very good.

INGREDIENTS:

4 cups chopped rhubarb
1/4 cup all-purpose flour
1 1/2 cups white sugar
1/8 tsp. salt
1 Tbsp. butter
1 pkg. Pillsbury pie crust

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Mix above ingredients thoroughly in bowl except the butter. Pour into unbaked pie shell  and dot with butter. Cover with top crust. Brush the top with cream (or milk) and sprinkle with sugar. Pierce with a knife to allow steam to escape. I also like to put foil under pie because it always drips.
3. Bake in preheated oven for 60 minutes. Bake on bottom rack, that way the bottom crust will get done and the top crust won'’t get too brown. Put foil under the pie as it always runs over and the foil will catch any spills. After the 60 minutes check and if not done put on middle rack and bake until golden about 10 more minutes. Allow pie to cool completely. If you are not patient (like me) and serve the pie warm it will be a little runny. A scoop of vanilla ice cream on top and you have one great sweet tart rhubarb pie.