First, how about this from Yogi Berra:
The waitress asked: “How many pieces do you want your pie cut?” Yogi responded: “Four. I don’t think I could eat eight.”
My husband’s side of the family recently gathered for their family reunion. Bob’s sister and husband Vern hosted the event at their home in Woodland Park, Colorado. To get to Woodland Park (the city above the clouds), we drive South to Colorado Springs, passing the United States Air Force Academy, past Garden of the Gods, Cave of the Winds, wind around beautiful Pikes Peak (America’s most visited mountain), and past the North Pole Santa’s Workshop. There, don’t you feel like a tourist?
Patricia and Vern were wonderful hosts and layed out a feast…and I mean a feast for lunch. Pulled BBQ Pork and sliced ham for sandwiches, coleslaw, fresh corn on the cob, baked beans, mac n’ cheese, fresh slices of watermelon…get the picture? (I hope so since I didn’t take any) :-/
And amongst the array of desserts? Patricia’s Key Lime Pie. I haven’t had this in years and the first bite was every bit as delicious as I remembered…maybe even better than I remembered.
You can use any type of pie crust from homemade to the pre-made versions in the stores like graham cracker or dark chocolate crusts. If you use the chocolate crust, dress up the top of each slice of pie with a bit of shaved chocolate.
How can something this easy be this delicious? Take a look at this line up of sinful ingredients.
- 1 can Eagle Brand Milk
- 1 tub Cool Whip
- 1/2 C. bottled Key Lime Juice or 12 Key Limes, squeezed
Stir all ingredients together and pour into a prepared pie crust. Refrigerate overnight. The pie also freezes well.
I think it takes longer to get the items out of the pantry than it does to throw this pie together.
Patricia’s Key Lime Pie,
It’s What’s For Dessert.