Happy St. Patty's Day!

The Stew is made and 

ready to be reheated in the crock pot

for Sunday Dinner....

Key lime pie #2 is cooling 

on the back deck - because 

it's cold out there!!!

I'm trying to think "GREEN" even though

it's white and getting whiter outside - sigh!

A batch of No-Knead bread

is rising on the cupboard

in hopes of a crusty

loaf to go with the stew!

All 'tis well .........

Key Lime Pie

Graham cracker crust:

25 crackers – crushed - 1 1/2 Cups

2 Tbsp. brown sugar

½ Cup butter – melted

Mix crumbs, sugar and butter and press into a 9” pie plate.  Bake at 350F for 12 minutes until golden.

Filling:

4 lrg. Egg yolks – reserve whites for meringue if desired

14 oz. can sweetened condensed Milk (1 ½ Cups)

12 Key limes, juiced - ½ Cup juice

2 tsp. lime zest

1 Cup Whipping Cream – whipped and sweetened for topping or use egg whites for meringue topping.

Beat egg yolks until they lighten in colour and thicken. Add the condensed milk and ½ of the lime juice, and whisk until combined. Add remaining juice and lime zest. Mix to combine thoroughly. Pour into pie shell and bake for 15 minutes at 350F.  Top with meringue and bake for 5-7 minutes till meringue is lightly browned or chill and top with whipped cream.

Have a happy Irish day ..............