Makes 1 pie

• One 9” graham cracker pie crust
• 4 egg yolks
• 1 whole egg
• ¾ cup sugar
• ½ cup Key lime juice
• 1 stick butter
• 8 oz. semi-sweet chocolate chips
• ¾ cup heavy cream

Bake pie crust at 350 degrees for five minutes. Bring cream to boil, remove from heat, add chocolate chips, mix well until smooth. Let cool slightly but use still warm. (This is more than enough ganache for one pie. You can use leftover to frost cake or cupcakes. It will keep in fridge for about 2 weeks. If use later, gently heat in double boiler before using.) Let pie crust cool a little then spread entire inside of crust with warm chocolate ganache.

Lime curd

Mix egg yolks, whole egg and sugar together and beat until thick. Set aside.

Melt butter with Key Lime juice in double boiler. Add egg mixture and whisk until whisk leaves lines in custard. Be careful not to overcook. Pour into pie crust and cool. Top with whipped cream.

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1 1/4 c Graham Cracker Crumbs 
1/4 c Butter or margarine, melted 
3 pk Softened Cream Cheese (8 oz) 
3 ea Eggs 
1/4 c Key Lime Juice 
2 c Sour Cream 
1 ea Fresh Strawberries (Optional) 
2 T Sugar 
1 t Grated Lime Rind 
3/4 c Sugar 
1 T Grated lime rind 
1 t Vanilla Extract 
3 T Sugar 
1 ea Lime slices (Optional)Combine crust ingredients and stir well. Press crumb mixture evenly over bottom and up sides of a 9-inch springform pan. Bake at 350 degrees for 5 to 6 minutes. Let cool. Beat cream cheese until light and fluffy; gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lime rind, juice and vanilla. Pour mixture into prepared pan. Bake at 375 degrees for 45 minutes, or until set. Combine sour cream and 3 tablespoons sugar; stir well and spread evenly over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. To serve, carefully remove sides of springform pan. If desired, garnish with strawberries and lime slices. Yield: one 9-inch cheesecake.

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6 1/4 cups To 6.3/4 cups flour 
1 1/2 cups Sugar 
2 packages Active dry yeast 
1 1/2 teaspoons Salt 
1 cup -Water 
1 cup Milk 
1/2 cup Margarine or butter 
1 Egg 
1 package 8-oz. cream cheese — softened 
1/2 teaspoon Lime peel — finely shredded 
3 tablespoons Key Lime juice 
1/2 cup Powdered sugar — sift before 
1 teaspoon Margarine or butter — melted

Preparation:
Combine 2 cups flour, 1/2 cup granulated sugar, yeast, and salt; set aside. In a saucepan combine water, milk, and 1/2 cup margarine. Heat and stir just till warm (120~ to 130~) and butter is almost melted. Add to flour mixture; add egg. Beat for 30 seconds, scraping bowl. Beat for 3 mins. Stir in as much remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is elastic (6 to 8 mins. total). Shape into a ball. Place in a greased bowl. Cover; let rise in warm place till double (about 1 hr.). Punch down. Turn out onto a floured surface. Divide in half. Cover; let rest for 10 mins.

For filling, combine cheese, peel, 2 tbsp juice, and 1/2 cup granulated sugar.

For icing, combine powdered sugar, 1 tbsp juice, and 1 tsp margarine. Set aside.

On a floured surface, roll each portion of dough into a 14″x9″ rectangle. Top with 1/4 cup granulated sugar. Roll up from a long side; seal seams. Cut into 12 slices; arrange 2″ apart on a lightly greased baking sheet. Make indentations; fill with a scant tbsp of filling. Repeat with remaining dough, sugar, and filling. Bake in a 375~ oven for 18 to 20 mins. or till golden. Let stand 2 mins., top with icing. Serve warm.

Note – freeze some of these buns, then reheat in the microwave.

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I n g r e d i e n t s (crust) 

• 16 graham crackers, crushed 
• 3 tablespoons sugar 
• 1 cube (1/4 lb) margerine or butter

d i r e c t i o n s (crust) 

Mix the ingredients and press them into a 9″ pie plate. Bake in a preheated 350F oven for 10 – 12 minutes until lightly browned. Place on a rack to cool.

i n g r e d i e n t s (pie) 

• 4 large or extra large egg yolks 
• 1 14 ounce can sweetened condensed milk 
• 1/2 cup fresh key lime juice 
• (approximately 12 Key limes) 
• 2 teaspoons grated lime peel, green portion only 
• Whipping cream for garnish (optional)

d i r e c t i o n s (pie) 
Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don’t over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes to set the yolks and kill any salmonella in the eggs.

s e r v i n g 
If you are using the whipping cream garnish, prepare the cream. Serve with a dollop of whipped cream.

Servings: 8

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1 pound butter 
4 cups sugar (plus 2 tablespoons) 
12 ea whole eggs 
12 ea separated eggs 
2 cups key lime juice 
4 ea baked 9″ pie shellsPreheat oven to 400 degrees. Cream the butter and 4 cups of sugar. Add 12 whole eggs and 12 egg yolks, 1 at a time. beat until smooth. Add the lime juice. place mixture in pie shells. Bake 30-35 minutes until filling is firm.

To make meringue, beat 12 room temperature egg whites with 2 table spoons of sugar until stiff peaks form. Heap on pies and return to oven until brown.

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