Key Lime Pie

Key Lime Pie
Servings: Serves 8
Ingredients:

Graham Cracker Crust:

• 3/4 pound graham crackers
• 4 Tbsp. granulated sugar
• 2 sticks melted butter
• 1/4 tsp. sea salt ( I don't put this in)

Filling:

• 4 egg yolks
• 1 can (14 ounces) condensed milk
• 2/3 cup fresh Key lime juice (* I just use regular limes because that is usually what I have on hand and I may do a little less)
• 1 lime , grated zest

Topping:

• 1 cup heavy or whipping cream , chilled
• 2 Tbsp. confectioners’ sugar
• 1/2 tsp. vanilla extract

Directions:
To make graham cracker crust: Preheat the oven to 325°.
Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.
To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.
Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.
To make topping: Whip the cream, confectioners’ sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.

Corn Dip

Corn Dip
2 cups frozen or canned corn
1/2 C diced red pepper
2 small cans diced green chilies
1 C Montery Jack cheese
( I use the Costco blend)
1/2 C Parmesan cheese
1/2 C mayonnaise
2 T chopped jalapeno  peppers
Blend all the above and then bake in 350 degree oven for 30 minutes.
After removing from oven you can garnish with chopped olives, chopped tomatoes, or chopped chives. Serve with tortilla chips.