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Family fresh key lime pie


The recipe for this key lime pie is so easy that even children can have fun with helping to make it.

The recipe for this key lime pie is so easy that even children can have fun with helping to make it.

It’s been a long winter, and now it’s time to celebrate a new season! Nothing says spring like the zingy taste of citrus, and that’s when my favorite Key lime pie recipe takes center stage at our dessert table.

It has all the “key” ingredients for togetherness, too, making it a winner all the way around. There’s something for everyone to do. Yes, there is mixing and stirring, but also letting out the wiggles when pounding graham crackers and squeezing lots of limes. And for the steady hand, there’s separating egg yolks from whites. When it’s time for the grand finale, someone else gets to whip the luscious cream and spoon the tempting dollops on each piece. Make that my job.

Sound like fun? You bet! Here’s how to get started.

Here’s what you’ll need:

11 cinnamon honey or
regular graham crackers
crumbled to a pie-crust
consistency
1/2 cup melted unsalted
butter
1 cup fresh-squeezed
lime juice (use Key limes,
if available) from about 1
pound of limes
2 14-ounce cans sweetened condensed milk
4 large egg yolks

Topping for the pie:

Whipped cream
1 teaspoon grated lime
zest
Fresh mango slices (optional)

Here’s the fun:

After you have set the
oven to 325 F, here’s how to
get the kids involved:
Step 1: Let one child
count 11 graham crackers
from the box and break
them into pieces in a sturdy
plastic bag. Show him how
to pound the crackers with
a lightweight hammer until
they are a pie-crust consistency. Dump into a mixing bowl and mix with the
melted butter, then press
evenly against the bottom
and side of a pie pan.
An adult should bake the
crust in the oven for 5 minutes. Remove and set aside.
Increase oven temperature to 350 F.
Step 2: While one child
crushes the graham crackers, let another child
squeeze the fresh limes to
yield about 1 cup of lime
juice. An adult should reduce the lime juice in a
saucepan to 1/4 cup at a
slow simmer over medium
heat. Cool to room temperature. Step 3: Whisk egg yolks
together in a bowl. Stir in
the sweetened condensed
milk and cooled juice. Pour
filling into the pie shell and
bake 7-10 minutes or until
the middle is firm but able
to jiggle. Cool, and refrigerate for at least 2 hours before
serving.
Top with dollops of
whipping cream sprinkled
with lemon zest and fresh
mango slices. Delicious!

©2021 Donna Erickson
King Features Syndicate

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