Beth Morris’s Key Lime Pie
- 9” graham cracker pie crust
- 14 oz can sweeten condensed milk
- 3 whole eggs
- ½ cup Nellie & Joe’s Key West Lime Juice
Combine milk, egg yolks and lime juice. Blend until smooth.
Pour filling into pie crust and bake at 350º for 15 minutes.
Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.
Chewy farro grains are delicious in this autumn-y salad. Recipe yields enough for dinner for 2 to 4 with some left for a couple of lunches. To do this, make the base with dressing, farro, and grilled veggies. Add fresh veggies to the base as you go.