We've had several couples out for dinner lately, trying to get it all in before the baby comes. One of my favorite "company meals" is Chicken Saltimbocca with angel hair pasta, crusty bread, roasted asparagus and a simple salad. This time for dessert we tried a Key Lime Pie from my go-to cookbook, The Joy of Cooking. It was so simple to make and deliciously tart! A perfect ending to a wonderful meal!Key Lime Pie
baked graham cracker crust
15-oz. can sweetened condensed milk
4 large egg yolks
1/2 cup strained fresh lime juice (or Nellie and Joe's Key West Lime Juice)
3-4 tsp. grated lime zest
Whisk together all the ingredients. Pour the filling into the pie crust. Bake until the center looks set but still quivery, 15-17 minutes. Let cool completely on a rack, then refrigerate until cold or for up to 1 day. Before serving, top with sweetened whipped cream and top with a little extra lime zest.
2 comments:
That looks delicious! So when do we get the chicken recipe? I'm always up for a good guest dinner recipe, and I'm ready to try something new.
Nellie and Joe's Key Lime Juice is the secret. I make this recipe all the time. It's easy and YUMMY.
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