Susan Douglass’ Key Lime Pie
At least once a year or so we host a private party for all our once and future travelers who have come with us on our Travel in Italy trips. We love to get together, exchange stories, experiences, even recipes. Pictured above are three generations of our travelers: Gowri Sharma (Olive Picker ’07), Betsy Cook (Olive Picker ’06) and Marsha Vawter (Inside Tuscany ’07).
Susan Douglass (Inside Tuscany ’07) provided us with several of her favorites. #1 Request:
Key Lime Pie:
3 egg yolks 3 ounces cream cheese (softened) 1 (14-ounce) can sweetened condensed milk 4 ounces key lime juice 1 (8 or 9 inch) graham cracker crust Whipped cream & lime zest or lime cartwheels for garnish
Combine egg yolks, cream cheese, condensed milk and key lime juice in blender or food processor and process until smooth. Pour into crust. Bake at 325 degrees for 15 minutes. Remove from oven; let cool at room temperature about 10 minutes, then refrigerate until chilled. Garnish with whipped cream, lime zest or cartwheels before serving.
Note: Susan uses fresh key limes – it takes about 15 of them. She tells us: “Do not use regular limes, it totally changes the flavor. I also make my own graham cracker crust.” For more of Susan’s recipes, just email us at firstname.lastname@example.org