Layered Key Lime Pie

Drew is going through a key lime pie phase and I am more than happy to oblige him and try and many recipes as it take 'til we find one he loves! I found this one here I'll post how it turns out. :)

For the Crust: (I roughly doubled the crust to get extra high sides on my pie) I'll probably just use a graham cracker crust.

3/4 cup granola without any fruit, or nuts (I used a very crunchy kind with bits of flax seed mixed in, I like the flavor)
3/4 plain graham crackers
1/4 shredded sweetened coconut
1/3 cup melted salted butter
4 Tablespoons of sugar

For the Custard Layer:

1 14 oz. can of sweetened condensed milk
1/2 cup of freshly squeezed key lime juice
3 egg yolks
3 Tablespoons of sugar
zest from one key lime


For the Chilled Layer:

1 8 oz. package of cream cheese, room temperature
1/4 whole fat sour cream
4 Tablespoons heavy cream
1/4 cup lime juice
5-6 Tablespoons of sugar
1 teaspoon vanilla

Directions:

Crust: Preheat oven to 350 F. In the bowl of a food processor (or, I used the mini food processor that came with my hand blender) pulse granola until roughly ground up (you don't want dust, but not giant chunks either). Pour granola into medium sized bowl. Now, pulse graham crackers in food processor as well, until coarsely blended. (If you do not have a food processor a large plastic bag and a few good whacks with a rolling pin or other heavy object will do the job just fine). Transfer to bowl with granola. Add the coconut, butter and the sugar then mix well. Press into 9 inch springform baking pan (like a cheesecake pan, which is what I used). Bake for 8 minutes, the crust will just begin to turn a shade of golden. Remove from oven and allow to cool.

Custard Layer: While the crust is cooling, juice your limes and make your custard. Super easy. Pour your lime juice, sweetened condensed milk, sugar, egg yolks, and zest into a bowl. Whisk until well incorporated, pour evenly over crust and bake for an additional 15 minutes, until custard has set. If need be, cover the top edges of your crust with tin foil. Remove from oven and allow to come to room temperature completely.

Chilled Layer: In the bowl on an electric mixer, or using handheld beaters, combine the cream cheese, sour cream, sugar, and vanilla (leaving out the heavy cream), and mix until smooth and completely incorporated. While on medium speed, slowly pour in heavy cream. Once pie has come to room temp. spread chilled layer evenly over the custard layer. Cover and chill at least three hours.

To Serve: Whip up some of your leftover heavy cream with a bit of honey and spread on top of the whole shabang. I also garnished this with a light dusting of key lime zest. Cut into large pieces, and enjoy (trust me, you will!)

Salado Soup

When we got home from camping this afternoon- this is what greeted us:) It's delicious and I can't make it better than the originator. Give it a try, maybe you can. Enjoy!

3 tbsp. butter
3 stalks celery with leaves, chopped
3 green onions, chopped
3 carrots, grated fine
2 cans chicken broth
3 cans cream of potato soup
1 cup milk
1 cup sour cream
16 ounces American cheese

Saute celery, onions, and carrots in butter. Add broth and simmer 30 minutes. Add remaining ingredients and heat until warm. Serve in bowls.