Yep, this is my Dad's favorite pie. Without fail, every year, two pies get made at each holiday get together. One so that Dad can have pie after dinner as well as an entire pie for him to take home for left-overs, which means there has to BE enough for leftovers...
Oh well, that's the best part of any holiday, right? However, I am thinking that after my Dad's stalking of everyone who had a piece of "his" pie this year, we may need to consider making a third... Just saying. Our family is big and Dad can lay down a guilt-inducing stare for those that decide to share his pie. And let's face it, we all want a piece of this pie!
This year, my family had a Thanksgiving Do-Over. That is to say, we redid our family holiday tradition in December because some of us had to work and therefor we missed our holiday get together. Not to worry, we have no issues with having an unscheduled "real Thanksgiving" even if it falls off the normal holiday calendar. We enjoyed it immensely and it may even become a tradition if we ever need a fallback Turkey Day.
I had been considering this very post because when we go to make it, we always have to fake the recipe and it turns out right every time. Still, I figured that I would write it down today so we always have it at hand and also because my hungry brother just texted me. He needs a pie fix, poor dear. :) Big Sis can accommodate you, so here it is, Love. Let me know how it goes, ok?
Graham Cracker Crust Ingredients:
* 8 inch premade graham cracker pie crust
OR make your own, it's super easy:
* 2 packages of graham crackers or favorite cookie that makes sense with this pie
* 2 tbsp sugar
* 1 stick of melted butter or coconut oil
1. Put the crust ingredients in the food processor and process until the mixture looks like wet sand.
2. Dump the contents into a greased or buttered spring form pan or 8 inch pie pan.
3. Using a small glass, gently press the crumb mixture on the bottom and sides of the pan. Doesn't need to be perfect, Brother.
**Also, if you don't have a food processor, just put the sugar and graham crackers into a zip lock bag and beat the crap out of it with a rolling pin. Ok, just kidding, you don't need to kill it, just roll the pin back and forth over the crackers to make a crumb and it doesn't have to be a fine crumb either. Chunky is good here, too. Put the crumbs in a bowl and work in the melted butter with a fork until it is crumbly as instructed above. Dump this into the pan and form the same way I mentioned. The results will be just as good.
Key Lime Pie Filling
* 1 (14-ounce) can sweetened condensed milk
* 1/2 cup lemon, key lime or rangpur lime juice (pink grapefruit might be awesome?!)
* 1 teaspoon grated lemon zest
* 3 egg yolks, save egg whites for the meringue or make macarons :)
* 2 tablespoons of powdered sugar or 1 tbsp of corn starch (there is usually corn starch in powdered sugar and I have substituted this successfully before)
1. In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks and powdered sugar.
2. Pour into ready made crust.
3. Preheat oven to 325 degrees F.
Meringue Topping (optional of course):
* 3 egg whites
* 1/4 teaspoon cream or tartar
* 1/4 cup sugar
1. Beat egg whites with cream of tartar until soft peaks from.
2. Gradually beat in the sugar until stiff.Spread over filling; seal to edge of crust.
3. Bake for 12 to 15 minutes or until meringue is golden brown.
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