Key Lime Pie

This makes a perfect dessert for Southwestern Fried Chicken (see recipe in this chapter).

INGREDIENTS | SERVES 8

3 cups flour

1 teaspoon baking powder

1 tablespoon granulated sugar

3 tablespoons shortening

3 large eggs

1 (14-ounce) can sweetened condensed milk

1⁄2 cup fresh-squeezed key lime juice

3 teaspoons grated key lime peel, divided

3⁄4 cup whipping cream

2 tablespoons confectioners’ sugar

  1. Preheat oven to 350°F.
  2. Combine the flour, baking powder, sugar, and shortening; mix well. Spread on a floured surface and roll out to about 1⁄8" thick. Put into a 9" pie pan. Cut off and discard any extra dough. Place in the oven for 10 minutes.
  3. Beat the eggs, milk, lime juice, and 2 teaspoons of the grated lime peel on medium speed in a medium-sized mixing bowl. Pour the mixture into the pie crust.
  4. Bake for 30–35 minutes or until the center is set. Cool on a wire rack for 15 minutes. Cover and refrigerate for 2–8 hours before serving.
  5. No more than 4 hours before serving, combine the whipping cream, remaining 1 teaspoon grated lime peel, and confectioners’ sugar in a well-chilled bowl and whip until it doubles in size. Spread on top of the pie.