Key lime pie is a staple in southern Florida and especially in the Keys. When I first visited Key West I OD’d on everything key lime from fudge to cakes, shakes and more . Serves 4-6 2 cups/241g pecans (substitute any non-salted nut you prefer) 2-3 tablespoons/29-43g melted unsalted butter or nondairy equivalents 1-2 tablespoons brown sugar (more or less depending on your sweet tooth) 2- 8 ounce/225g package of softened cream cheese 1- 14 ounce/435ml/400g can sweetened condensed milk 1/2 cup/125ml key lime juice (substitute regular lime juice) 1 teaspoon/5ml vanilla zest of one lime juice of 1 lime or 1/2 tablespoon/7ml key lime juice 1 cup/250ml whipping cream, whipped Place the nuts in the food processor and run until the nuts are finely ground. With the blade running add the sugar then the melted butter or margarine. If making individual pies, divide the nut mixture evenly. Press into ramekins or custard cups. If using a 9 inch/23 x 4cm pie pla
Personal Chefs serving Palm Beach, Boca Raton, Fort Lauderdale and Miami Beach.