Cucumber Key Summer Lime Pie Food

NON-TRADITIONAL KEY LIME PIE

Steps:

• Preheat oven to 350 degrees.
• Prepare the crust: Combine the graham cracker crumbs and butter in a mixing bowl and mix together for a crumbly crust.
• Press the mixture into an 8-inch pie pan.
• Bake the crust for 5 minutes.
• Remove the crust from the oven, but leave the oven on.
• Meanwhile, prepare the filling.
• Combine the egg yolks and sweetened condensed milk in a mixing bowl and beat with a mixer at high speed until light and fluffy, about 5 minutes.
• Gradually beat in the lime juice and zest.
• Pour the mixture into the crust.
• Bake the pie for 8 minutes, or until the filling is set and an inserted skewer comes out clean and hot to the touch.
• Remove the pie from the oven.
• Set the pie on a rack to cool to room temperature.
• Refrigerate the pie, uncovered, for at least four hours before serving.
• When ready to serve, make the whipped topping.
• Combine all the ingredients in a bowl and beat on high until whipped cream stands in peaks.
• Place on top of pie and serve!

SUMMER KEY LIME PIE

Steps:

• Preheat oven to 250-degrees.
• Combine milk and egg yolks in a blender on low speed.
• Slowly add lime juice, mixing until blended.
• Pour into pie shell and bake 20 minutes.
• Let cool and refrigerate.
• Top with whipped cream& lime slices.

CUCUMBER KEY SUMMER LIME PIE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Soften butter in microwave.
• Stir butter into flour and sugar to form a paste.
• Press this paste into the bottom of a 9-inch pie pan.
• Bake for 15 minutes, let cool.
• Combine lime zest, juice, and cucumber peel, puree in blender until smooth.
• Stir into bowl with sweetened condensed milk, egg yolks, and stir into smooth.
• Pour into pie pan.
• Bake for 15 minutes, remove and cool for 10 minutes.
• Place in fridge until completely cool.