Key lime pie

Graham cracker crust:

One packet of graham crackers(About 24 square crackers)

6 tablespoons of butter melted

1/4 cup of sugar

1.  in a small sauce pan or the microwave, melt 6 tablespoons of butter.

2. Place the graham crackers in a plastic bag. Roll with a rolling pin until finely crushed. This may be done in small batches.

3. Add 1/4 cup of sugar to graham crackers.

4. Add the melted butter.

5. Mix together with your hands.

6. Press into the pie plate.

Filling:

One can ( 14 ounces) sweetened condensed milk

4  egg yolks

1/2 cup key lime juice or lime juice

1. Preheat oven to 350°.

2. On low speed, blend the condensed milk and egg yolks together slowly with a hand blender.

3. Pour ingredients into pie shell.

4. Bake for 20 minutes, chill, and serve.

Pudding on the rice rice pudding

8 Cups of Milk

4 Cups of Cooked Medium Grain Rice

4 Cups of Sugar

2 tsp. of Salt

2 Eggs

4 Cups Heavy Whiping Cream

2 Tsp Pure Vanilla Extract

DIRECTIONS

1

In Large Sauce Pan add: The first four ingredients.

2

In seperate bowl crack 2 eggs and let sit at room temperature. Set aside.

3

Stir slowly with flat wooden spoon at medium heat for 45-60 minutes until the mixture has evenly thickened.

4

Take pan off heat. Take the room temperature eggs and whisk them throughly adding a table spoon of the hot pudding to tempure the eggs. When you have added equal amounts of pudding to the eggs, slowly incorporate the eggs back into the pudding. Return the pudding to medium heat and slowly stir as you bring the pudding back to a boil.

5

Then take off heat, put pudding in glass bowl cover with saran wrap and cool from 6-24 hours.

6

Whip 4 cups of heavy whipping cream and 2 tsp. of pure vanilla extract.

7

Add the whipped cream to the cooled mixture until it is fully enveloped.

8

Keep pudding refrigerated, it lasts about 1 week.

Source: http://www.ksl.com/index.php?nid=204&sid=799107