Happy Monday, everyone! This last weekend went by way too fast. I didn’t get much accomplished on my redo list this weekend, just the usual runs to the bank, pharmacy, cleaners, grocery store, etc. Really blah stuff! Mr. did all the yard work early yesterday afternoon and then we hung out by the pool for the rest of our Sunday.
I did change out two lights in the master bathroom. I am changing them to LED lights as they burn out, since there are 12 and cost $12.98 each! Who wants to spend $150+ on light bulbs at one time? Not me! In the end, it will be worth it. LED lasts so much longer, they’re bright, and they don’t put off any heat when burning.
We also picked limes from our Key Lime tree yesterday.
Therefore, I think it’s time to make Key Lime Pie, don’t you? My mom gave me a really easy recipe a couple of years ago. So if you’re inspired to make your own Key Lime Pie, here you go…
KEY LIME PIE
Graham cracker crust
4 eggs – separate yolks from whites
1 can Eagle Brand milk
1/2 cup lime juice
1. Bake pie crust. (I bake mine at 375 for five minutes)
2. Mix egg yolks, milk and juice together. Pour in baked pie crust.
3. Bake pie (again) at 325 for 15 minutes.
4 T sugar
While pie is baking:
1. Beat egg whites until stiff, adding in one T sugar at a time.
Add meringue to pie and bake (again) at 325 for 15-20 minutes. (depending on how brown you want your meringue)
I’m not a big meringue fan, and would much rather have the homemade whipped cream Mr. makes on top of my pie.