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Cookin' With Leo

By Leocthasme

Hot Weather Fun Stuff

Sure has been a hot olí time in West Te4xas, even too hot for my Dear Sweet Italian Fairy Godmother and her pal Aztec Annie. I wonder about them though, if they can stand all that heat in the tropics, wonder why they cainít stand Texas? Well I guess only Texans can stand Texas at this time of the year. Even that CKA donít help much, but they gulp it down anyway. Well, I can take the Buds and the Micks, but the best cooler is my gin and orange juice and a slice of lime, or a bit of cold coffee with a shot of Kahlua, even a Tequila Sunrise will hit the spot now and then. Well, whatever, but this weather ainít fit fer man or beast, let alone Fairy Friends, guess they know where the cool spots are. From here fer many a mile thar ainít none, nowhere near. So I guess Iíll make the best of it while I concoct something cool.

So how about a real nice cool Key Lime Pie, what wonít take no time at all.

To make this tart and creamy blue ribbon pie, we use egg yolks, lime juice, and condensed milk all stirred together, poured into a graham cracker crust, and baked. And weíll decorate the top with thinly-sliced crescents of lime. Ingredients:

    5 egg yolks, beaten
    1 (14 ounce) can Eagle Brand condensed milk
    1/2 cup key lime juice
    1 (9 inch) prepared graham cracker crust


  • Preheat oven to 375 degrees F
  • Combine the egg yolks, sweetened condensed milk and lime juice.
  • Mix well.
  • Pour into pie shell.
  • Bake in preheated oven for 25 minutes.
  • Allow to cool.
  • Top with whipped cream topping and garnish with thin lime slices.

Take Care Now, Yaíheah!

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Reader Comments

Name: Melinda Cohenour Email:
Comment: Well, Leo, you always come up with something that makes my mouth water. I'll just have to try this simple dish that sounds SIMPLY marvelous.



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