Key Lime Pie

As a girl who uses social media daily, I am extremely thankful for all of the information that I can access through it.  I use it to connect with friends, search for recipes, catch up on news, share my pictures and stories, take catering orders - and that all happens daily before 10:00 am.  (It's hard to believe that there was ever a time when I clients had to pick up a phone to place an order for food.) 

I'm on Facebook, Pinterest, Instagram, Twitter and Snapchat.  (By the way, I would love for you to connect with me on social media if you haven't already.)  I post recipes on my Facebook and Pinterest pages at least a couple of times a week.  You can also see what I'm making in real time by checking out my Instagram.  I also tweet about my latest food experiences on twitter - great farmers markets that I'm visiting, restaurant reviews, - pretty much anything that I'm eating. 

I also love having my own little corner of the website world, with recipes all my own.  Recipes that I've tried and modified to fit my own tastes.  Recipes that I can access - anytime, and recipes that all of you can access as well.  So to add to my modest little collection of recipes - here's another one - Key Lime Pie.

Key Lime Pie
8 whole graham crackers
2 tablespoons sugar
5 tablespoons butter, melted

Filling
1/4 + 2 T. cup sugar
1 1/2 tablespoons grated lime zest
12 ounces cream cheese, softened
21 ounces sweetened condensed milk
1/3 cup + 3 Tablespoons instant vanilla pudding mix
2 1/4 teaspoons unflavored gelatin
1 1/2 cups fresh juice from 6 to 8 large limes
1 1/2 teaspoons vanilla extract

Process graham crackers and sugar in food process until fine crumbs form.  Add butter and stir to combine.

Press into bottom and up sides of pie plate.  Bake 15 minutes at 350.

Process sugar and lime zest in food processor until fine.

Add condensed milk and pudding and process 30 seconds.

Add cream cheese and process 30 seconds.

Combine gelatin and 2 T. lime juice.  Microwave 15 seconds.  Stir until melted.

Add to food processor through feed tube while running.  Add vanilla and remaining lime juice as well.

Pour over cooled crust.

Cover with plastic wrap and refrigerate at least 3 hours.  (Or up to 3 days.)  Top with whipped cream and slice.

Key Lime Pie - now you can post it, pin is, tag it, snap it, share it and tweet about it. 

As thankful as I am for the availability of information on social media, I must say that I am exceedingly grateful that I had the opportunity to experience high school and college before the existence of social media.  I'll just leave it at that. 

Ciao!

Click here for a printable version of this recipe