Cool Treats Only, Please

It is HOT in Denver. Today was 100. When it's hot I don't like to bake. But if an occasion calls for it, I wait until the sun has gone down and the house has cooled off...

This post has been a long time coming. I put the recipe together two years ago and was originally thrilled to hear key lime connoisseur Kate say it was the "best key lime pie ever!" I'll go ahead and agree with that because it's usually a hit with everyone, even those who don't usually like key lime. And today Fletcher ate half of one himself ;) Go ahead and try this recipe - it will work at all altitudes and is as easy as pie!

Jenni's Key Lime Pie
Makes 1 large pie

1 cup finely ground pecans
1 cup graham cracker crumbs (about 12 squares or 6 rectangles, depending on the brand)
6 TBS melted butter
2 eggs
2 egg whites
1 14 oz can fat free sweetened condensed milk
1/2 cup Nellie & Joe's Key West Lime Juice
large bowl
rolling pin
large platter or clean counter surface
fork
large pie dish (10 inches at least)
standing or hand held mixer
medium bowl
silicone spatula

**The key to success with this pie is these ingredients: fresh pecans and Nellie & Joe's Key West Lime Juice. Don't substitute!**

1. Preheat oven to 350 degrees.
2. Use a rolling pin to ground your graham crackers into a fine crumb. I like to do this on a large plastic serving platter so my crumbs don't go everywhere. You can also buy a box of crumbs but I prefer to get an arm workout buy pulverizing the corn syrup free natural version found at my favorite grocery store.

3. Add your finely ground pecans and melted butter to your crumbs.
4. Mash with fork until the butter is evenly distributed among the dry ingredients.
5. Press into your pie dish with your hands by starting in the middle and then out and up the sides. Making an even crust can take a bit of practice but it honestly doesn't matter that much.
6. Bake for 10 minutes.
7. Remove from oven and let cool completely on a wire rack before filling.

8. Beat eggs and egg whites at medium speed until well blended.
9. Gradually add milk and juice to egg mixture bu continuing to beat on medium speed until well blended.
10. Pour mixture into crust and bake for 20 minutes or until the center is almost set.

11. Remove from oven and cool completely on wire rack.
12. Cover and chill in the fridge for at least 4 hours.
13. Just before serving, evenly spread with whip cream.
14. Consider garnishing with pecans and or lime slices and eat up!