Alisha Harland
To Die for Key Lime Pie – Alisha Harland Almond Crust • 1 1/2 cups graham cracker crumbs • ½ cup chopped slivered almonds- ground and leave some slivered for texture • ¼ cup sugar • ¼ cup butter, melted • Almond extract just a tad Filling • 4 egg yolks • Two cans of nestle condensed milk sweet • ¾ cup of key limes- can be fresh in this pie I use Nellies Key lime from Publix Crust- Put all ingredients into bowl – stir until consistency is useable to put into pie dish. Put into a pie dish and make sure all the sides are covered. You are able to add more ingredients if you have a larger pie dish. Set aside make sure cooled completely before adding filling Filling- Add all ingredients into a bowl- Wisk at a high rate. Once crust is cool add filling Bake- • Set oven at 350 degrees • Put pie in oven for 45 minutes – the center of the pie should slightly wiggle but not be like jello. • Put straight from oven into freezer for a few hours- do not forget this step • Take from freezer put into fridge overnight- needs to cool for at least 24 hours How to finish off your pie! Whipped Cream – This is where you can cover the whole pie or just the edges, be creative! • 2 cups Heavy Cream • 4 tablespoons of sugar • Add a splash or two of good vanilla extract
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