RECEIPE TUESDAY

I am craving this....so I will let you make it and enjoy it for me....lol


ORIGINAL FLORIDA KEY LIME PIE RECIPE - FLORIDA'S OFFICIAL STATE PIE...



1 (14 oz) can sweetened condensed milk

4 egg yolks

4 oz. Florida Key West Key Lime Juice

9" graham cracker pie crust

Mix milk and egg yolks completely with electric mixer. Slowly add key lime juice and mix thoroughly. Pour into 9-inch prepared graham cracker pie shell. Bake at 350o for 8 minutes*. Turn oven off and crack door. *If making meringue, place meringue on hot key lime pie, sealing edges to crust, then toast to a golden brown. Keep a close eye on it. It'll start to toast real fast. Turn oven off and crack door after browning meringue. If using whipped topping, bake for 10 minutes. Let pie cool before placing in refrigerator. If using whipped topping, place on pie prior to serving and garnish as desired.






PUMPKIN PIE

½ cup Sugar
½ tsp Ground Nutmeg
½ tsp Salt
1 Ready-made Piecrust
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1/3 cup Well-Packed Brown Sugar
1½ cup Evaporated Milk
2 cups Canned Pumpkin Puree
3 Eggs
Whipped Topping


Method:
Preheat oven to 375° F.
Place the piecrust in the oven to warm it.
Mix all the ingredients (except the piecrust) in a large bowl until they blend smoothly.
Remove the piecrust from the oven.
Pour the pumpkin filling into the hot piecrust and place it in the oven again.
Let it bake for 35 to 40 minutes.
You have to be vigilant while baking the pie because the crust of an over-baked pie may crack open.
When the filling is almost solid and just a little bouncy, the pie is done.
Let the pie cool on a rack.
Refrigerate it until the next day but make sure that you do not keep the pie in the freezer or it may get damaged.
Cut the pie into slices and put a dollop of whipped topping on the top of each slice while serving.




CANNOLI