Focus on food: January 15, 2005

It's Time for Key Lime Pie!!

In January? You bet...This recipe from Nellie and Joe's Authentic Key Lime Juice is a sure winner. It's easy and taste's great. I remember a few years ago, when my father and I went to the Key's fishing for 2 days. That was on our way to Chicago for a food show (you mean the Keys aren't on the way to the Second City????!!!) Well, we were meeting our good friends Ed and Arline Hemminsen for some fishing and passed by Nellie and Joe's place. Clean, down home and the best Key Lime juice you'll ever get! We've been hooked on this recipe ever since.

Hope that you enjoy it. For more information, please go to their website. Nellie and Joe's Key Lime Juice"

Abraham's Key Lime Pie
3 egg yolks (whites not required)
8 ounces of softened cream cheese
4-5 ounces Nellie & Joe’s Key West Lime Juice (more for tangier pie)
14 ounce can sweetened condensed milk
1-9”graham cracker pie crust

Pour condensed milk into blender. Add cream cheese gradually, in small portions and mix until smooth. Add egg yolks and blend well. Pour in Nellie & Joe’s Key West Lime Juice and continue blending until mixture is smooth. Pour the mixture into the graham cracker pie crust and bake at 350º degrees for 10 minutes. After baking, let stand for 10 minutes before refrigerating.

For a zestier taste, always prepare the pie a day before you need it. Top with freshly whipped cream and garnish with fresh lime zest.