MAR-A-LAGO KEY LIME PIE

Did you happen to watch Oprah today? I hope so! The show demonstrated some fabulous recipes for us all to make and share. You can go to Oprah.com for a complete list of recipes they demonstrated today. Here is a great example of what you will find. This refreshing Key Lime Pie is the most requested dessert on the menu at Donald Trump's Mar-a-Lago Club in Palm Beach, Florida. This recipe was created by Chef Jeff O'Neill. I love Key Lime Pie, so I will be trying this recipe very soon. Join me! Did you Know:The Key lime (Citrus aurantifolia) is distinctly different from the variety of lime that is used throughout the world, which is the ‘Persian Lime' (Citrus x latifolia). The fruit is much smaller, more round, a bright greenish yellow when ripe and has a much more distinctive aroma and superior flavor. It's very juicy, tart, and has a thin skin. This variety is said to have originated in Southeast Asia and was taken to Italy and Spain by the Crusaders, from where it made its way to the New World on the ships of the explorers. So....make sure to buy key limes....or authentic Key Lime juice!

Ingredients: Serves 8

Graham Cracker Crust:

3/4 pound graham crackers

4 Tbsp. granulated sugar

2 sticks melted butter
1/4 tsp. sea salt

*one viewer that made this pie, suggested using less butter,

she felt there was too much in his recipe.

Below, is an alternate Graham cracker pie crust recipe that I will use.

Filling:

4 egg yolks

1 can (14 ounces) condensed milk

2/3 cup fresh Key lime juice

1 lime , grated zest

Topping:

1 cup heavy or whipping cream , chilled

2 Tbsp. confectioners' sugar

1/2 tsp. vanilla extract

To make graham cracker crust: Preheat the oven to 325°.

Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool. To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated. Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes. To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.
**Alternate Graham Cracker Pie Crust Recipe (this is my favorite)
Graham Cracker Pie Crust Mix: 1 1/4 cups graham cracker crumbs 1/4 cup sugar 5 tablespoons margarine, melted Shape: Using back of large spoon, press crumb mixture firmly on bottom and up sides of 9 inch pie plate. Chill: When using a refrigerated or frozen pie filling, shill or freeze crust 5 to 10 minutes before filling. Or Bake for a crispier crust: I usually always bake mine. Bake shaped crust at 350 degrees for 6 to 8 minutes, cool then fill. Makes 1 (9 inch)pie crust.