Take Back the Kitchen with Alma Schneider

P1090868.JPGWant a delicious pie for the holidays that is quick and festive? Try this family favorite of mine this holiday season and all year round. Aren’t you sick of pumpkin pie by now?
Key Lime Pie:
1/2 cup key lime juice or just plain fresh squeezed lime juice like I use
1 14 oz. can sweetened condensed milk
3 egg yolks
1/8 tsp salt
2 tsp lime zest and thinly sliced lime for garnish
Whip up these filling ingredients in a bowl and set aside in a bowl in fridge. Can do this in advance to save time later!
Pie Crust (or just buy a prepared Graham Cracker Crust):
1 1/4 cups white flour
1/2 cup veg. shortening or chilled 1 stick cold butter cut into small cubes
1 tsp vanilla
1 TBS sugar
1 pinch salt
(or make the graham cracker crust or from the decadent pumpkin pie recipe on this blog)
Combine salt and flour. Add in the shortening or butter until dough is crumbly. Add the vanilla and sugar and form into a ball with your hands but don’t touch too much b/c it won’t get flaky. Press into a pie dish on the bottom and as high up the sides as the dough will go.
Place pie dough in a preheated 350 degree oven for 10-12 minutes. Remove and let cool for a few minutes. When cooled, reduce heat of the oven to 325 degrees. Add the filling and bake, covered with tin foil, for 40 minutes minutes or until knife comes out clean.
For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.
Remove from oven, let cool and place in fridge. Serve cold with whipped cream (or Tru-Whip non dairy topping) if you like and sprinkle a little lime zest and sliced limes over the whipped cream as a garnish. Enjoy!!