So is a good Key Lime Pie recipe.
What sets this particular Key Lime Pie apart from others is the addition of slivered almonds in the buttery, graham cracker crust. The crunch of the nuts contrasts wonderfully with the smooth, tart bites of the creamy filling.
Ingredients for crust:
1 1/4 cups graham cracker crumbs
1/2 cup sugar
1/2 cup slivered almonds
1/2 cup butter, melted
Ingredients for filling:
2 (14-ounce) cans sweetened condensed milk
6 egg yolks
1/2 cup key lime juice (store-bought is fine)
1 tablespoon fresh key lime zest
Juice of 1 key lime (about 3 tablespoons)
2 teaspoons vanilla extract
1. Preheat oven to 325°F. Lightly grease a 9-inch deep-dish pie plate.
2. In a medium bowl, combine graham cracker crumbs, sugar, and almonds. Pour in butter and mix well. Gently press in bottom and up sides of prepared pie plate.
3. In a medium bowl, combine condensed milk, egg yolks, juice, zest, fresh key lime juice, and vanilla extract; stirring to mix well.
4. Evenly spoon filling into pie crust. Bake for 30 minutes, or until set. Let stand at room temperature for 30 minutes. Refrigerate until ready to serve.
Recipe slightly adapted from Cooking With Paula Deen Magazine
Wye Oak released their fourth album, ‘Shriek’, in April. This is a duo that sound like a crowd of musicians. I saw them in concert a few years ago and it was astounding to watch this guy and gal create such a wall of music between the two of them.
‘Shriek’ is yet another great collection of songs from Wye Oak, with Jenn Wasner’s vocals really lush this go round. The musical direction has shifted from guitar to more synth, which is a fun change.
“Glory” is one of my favorites off the album.
Check out Wye Oak on the band’s Website, where you can learn of upcoming US tour dates and buy their music.