Earthly Eating

• Key Lime Pie
Serves: 10

Crumb Crust:
3/4 cup gingersnap crumbs
3/4 cup graham cracker crumbs
4 tbs. butter, melted

Lime Filling:
12 to 16 limes or 3 to 4 regular (Persian) limes
1 can (14 ounces) sweetened condensed milk
5 large egg yolks
3 limes slices each cut into half, for a garnish

1. Prepare Crumb Crust: In a 9-inch glass pie plate, with a fork, mix crumbs and butter until crumbs are evenly moistened. Press mixture firmly onto bottom and up side of pie plate. Preheat oven to 375°F.

2. Prepare Lime Filling: From limes, great 2 tsp. peel and squeeze 1/2 cup juice. In medium bowl, with wire whisk or fork, mix condensed milk with lime peel and juice and egg y0olks until combines.

3. Pour filling into prepared rust; smooth top. Bake pie 15 to 20 minutes or just until filling is firm. Cool pie on a wire rack for 45 minutes, then cover and refrigerate 3 hours or until well chilled. Garnish with lime slices.

• Hello Dollies
Makes 2 dozen bars

4 tbs. butter, melted and slightly cooled
1 cup graham cracker crumbs
1 cup chocolate chips
1 cup butterscotch chips
1 cup sweetened flaked coconut
1 cup pecans, coarsely chopped
1 can (14 ounces_ sweetened condensed milk

1. Preheat oven to 350°F. Grease 13″ by 9″ metal baking pan, line with foil. Lightly grease foil. (or, line the pan with nonstick foil, but do not grease).

2. In a large bowl, stir butter, crumbs, chocolate chips, butterscotch chips, coconut, and pecans until combines. Spread the mixture in prepared pan. Pour condensed milk over the top; spread evenly. Bake 30 minutes or until golden brown.

3. When cool, transfer with foil to a cutting board; carefully pull the foil from the sides. Cut into 24 bars. Store the bars in a tightly covered container at room temperature for up to 1 week.

• Banana Cream Pie
Makes: 10 servings

1 (9-inch) homemade, frozen, or refrigerated pie shell

Custard:
2/3 cup sugar
1/4 cup cornstarch
Pinch of salt
3 cups whole milk
4 large egg yolks, lightly beaten
2 tbs. butter
1 tbs. vanilla extract

3 ripe medium bananas

Homemade Whipped Cream:
1 1/2 cups heavy or whipping cream
1 tbs. sugar
1 tsp. vanilla extract

1. Bake pie shell as directed. Cool.

2. Meanwhile, prepare Custard: In a 3-quart saucepan, combine sugar, cornstarch, and salt. With a wire whisk, beat in milk and egg yolks. Cook over medium-high heat for 2 minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency.
Slice bananas into the cooled baked pastry shell. Top with pudding mixture.
Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
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Earthly Eating Recipe

Freezer French Toast
Serve: 10

To serve: Preheat oven to 350°F. Place frozen French toast on a large greased baking sheet. Bake 30 to 35 minutes or until golden and heated through, turning once. Serve with maple syrup.

Happy Eating!