I know that a lot of chemicals that are used ot produce healthy grass are harmful to animals and am wondering about lime in particular.
Here you go hon. Merry Christmas Key Lime Pie 16 graham crackers, crushed 3 tablespoons sugar 1 cube (1/4 lb) margarine or butter Pie 4 large or extra large egg yolks 1 14 ounce can sweetened condensed milk 1/2 cup fresh key lime juice (approximately 12 Key limes) 2 teaspoons grated lime peel, green portion only Whipping Cream For Garnish (Optional) 1/2 cup whipping cream 2 teaspoons granulated sugar 1/4 teaspoon vanilla I N S T R U C T I O N S Crust: Mix the ingredients and press them into a 9 pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool. Pie Filling Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs. Serving If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream.
Ingredients Graham Cracker Crust: 1/3 of a 1-pound box graham crackers 5 tablespoons melted unsalted butter 1/3 cup sugar Filling: 3 egg yolks 2 teaspoons lime zest 1 (14-ounce) can sweetened condensed milk 2/3 cup freshly squeezed Key lime juice, or store bought Topping: 1 cup heavy or whipping cream chilled 2 tablespoons confectioners' sugar For the graham cracker crust: Directions Preheat the oven to 350 degrees F. Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on. For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving. For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
