The neighbors up the road, the ones who invited us for coffee, have chickens. As we left, the wife shared a dozen eggs with me, and when I got home I opened the carton to find the prettiest eggs, with shells that were brown and blue and pale green and yokes the bright orange color of a marigold. What to do with such fine eggs? Make a Key Lime Pie, of course!
6 ounces animal crackers
2 tablespoons unsweetened shredded coconut
4 tablespoons unsalted butter, melted
Mix ingredients and press into a 9-inch pie plate. Bake in a preheated 350 degree oven for 10 minutes, until toasted. Let cool.
4 large egg yolks (save the whites for something else)
1 14oz. can sweetened condensed milk
1/4 cup fresh key lime juice (about 20 limes); if you can’t get it, use the bottled key lime juice; if you can’t get that, use the juice from fresh limes (about 3).
Beat egg yolks with a fork until they are thick and frothy; add condensed milk. Mix. Add half the key lime juice, mix until blended. Add the rest of the key lime juice. Pour into pie shell and bake at 350 degrees for 10-12 minutes, to set the yolks. Remove, cool. Top with whipped cream, toasted coconut and slices of fresh lime. Serves 1 (just kidding!).
And to give/receive more great pie recipes, visit Fulltime in NM where there’s a pie auction going on!