Thanksgiving Pies

Raspberry Key Lime

We took a well deserved break from pie making and posting. With the holidays, however, we made a few pies for parties. My office employees association has an annual Thanksgiving lunch and I made two pies, both variations on Key Lime. I repeated pie No, 43 Black-bottomed Key Lime (see post on 4/17/12). I also made a Raspberry Key Lime as a variation from the American Pie Council's book "America's Best Pies."

Crust: Store-bought Graham Cracker Crust

Filling:
One 14 oz can of sweetened condensed milk
3 egg yolks (whites not used)
1/2 cup (and a little more) Key Lime Juice

Topping:
6 oz. seedless raspberry preserves
1 tablespoon butter
1 teaspoon lemon juice
1/2 teaspoon vanilla extract

Combine condensed milk, egg yolks, key lime juice and blend until smooth. Pour filling into pie shell and bake in pre-heated oven at 350 F for 15 minutes. Cool on wire rack for 10 minutes. Heat raspberry preserves in a pan, add butter and lemon juice and vanilla. Spread over pie then refrigerate. Before serving, top with whipped cream and lime slices.

We hosted Thanksgiving dinner and thought we would have a lot of people so we reserved our church. As it turned out we only had 17 (we were thinking of 50). We made Sour Cream Lemon (see post on 11/23/11)  and Coconut Cream pies (see post on 6/4/12). We forgot that the Coconut Cream recipe is for two pies so Kerry posted on facebook that we had some extra filling. We immediately had Savannah and Sage at our door who took the filling of our hands. We also tried Apple Pie Cookies which tasted okay but were a disaster to make - not recommended.