I have mentioned before my wonderful group of friends that I potluck with on occasion.  I feel very lucky to have them all in my life.  We love to cook, eat and be merry. 🙂  We had one this past weekend to celebrate our friend’s birthday.  We try to have a theme to follow to keep the food consistent and the theme for this one was “Fresh”.  The idea was to use the freshest food available and in its season.  It was all amazing.  We had gazpacho, two types of sushi, heirloom tomato salad, fresh green salad, a beautiful cheese plate, figs wrapped in prosciutto and filled with goats cheese and drizzled with honey, figs wrapped in pancetta, chicken thigh skewers, fresh peach Fuzzy Navels, Chocolate Zabaglione and to end on a high note…Key Lime Pie.  Our recipes are a combination of “made-up” and Shared recipes.  The Key Lime Pie recipe came from the Foster’s Market cookbook.  If you like a Key Lime Pie from scratch, this recipe is the one to try.

Key Lime Pie with Walnut Graham Cracker Crust

January 1, 2009 by  <a href="

Makes one 9-inch pie; serves 8 to 10

For the crust

1½ cups graham cracker crumbs
½ cup ground walnuts (pulse in the food processor a few times)
3 tablespoons sugar
6 tablespoons ( ¾ stick) unsalted butter, melted

For the filling

3 large eggs
One 14-ounce can sweetened condensed milk
Grated zest and juice of 10 to 12 Key limes or 6 regular Limes
1 teaspoon pure vanilla extract
1 cup heavy cream, whipped and lightly sweetened with ¼ cup sugar

For the crust

1. Preheat the oven to 325 degrees.

2. Combine the graham cracker crumbs, walnuts, and sugar in a bowl and stir to mix.

3. Add the butter and stir until all the ingredients are moistened.

4. Spread the mixture evenly on the bottom and sides of a 9-inch pie pan, then press the mixture with your fingers or the back of a spoon on the bottom and sides of the pan to form the crust.

5. Bake 8 to 10 minutes, just until golden brown and firm. Remove from the oven and set aside to cool.

For the filling

1. Preheat the oven to 325 degrees.

2. Combine the eggs, condensed milk, lime zest, lime juice, and vanilla in a bowl and whisk until well blended.

3. Pour the batter into the baked, cooled pie shell and bake 20 to 25 minutes, until firm.

4. Remove from the oven and allow to cool completely. Place in the refrigerator and chill for several hours or overnight.

5. When ready to serve, top with whipped cream.

This is the masterpiece that Cynthia created with the recipe by Sara Foster.


8 thoughts on “Birthdays, Friends and Potlucks

  1. You left out the best part!–dancing in the kitchen to Michael Jackson with champagne at midnight!! 😉 Thank you for helping to make my birthday so special. You are such a dear friend!

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