Every fall, Ryan requests pumpkin items. Without fail. I've been with him for five years now (wow.) and like clockwork, I know that once September rolls around, he'll start asking for pumpkin. What does this have to do with key lime pie, you may find yourself asking. Allow me to explain... Every fall, Ryan wants pumpkin. The rest of the year? He wants key lime. Key lime pie. Key lime cookies. Key lime bars. It's only February (almost March but I digress) and he's already asking for key lime pie. So I decided last Sunday, I'd make him one.
Now, take a trip down memory lane with me for just a moment. Picture it... Savannah, GA, June 2009. It was a second anniversary trip for me and Ryan (we had been dating for two years). I've always wanted to visit Savannah simply because I love Paula Deen. So off we went. We ate at The Lady and Sons Restaurant and then we visited a little place on Whitemarsh Island called Uncle Bubba's Oyster House. You may know Uncle Bubba - he's Paula's brother. I hated to admit it at the time but we preferred Uncle Bubba's to Paula's restaurant. The issue was not the food (quite the contrary - the food was delicious at both places) but it was more the atmosphere. At Paula's, it was rather crowded, full of people. At Uncle Bubba's, everything was relaxed and laid back. The view was beautiful. We ate outside, under fans, with a view of the marshes. Ryan had crab cakes. I had fried shrimp. (Yeah, it was so good, I still remember what we ate.) For dessert, we ordered the key lime pie. The piece they brought us was huge! It was a good thing we were going to split it anyway. The pie was unreal, it was so good. I normally don't like key lime pie. But this pie was certainly one that I could have eaten every single day if you asked me too. It was so rich and delicious.... yummy.
The point of this little story is that the recipe I used for this particular key lime pie is from Uncle Bubba's Savannah Seafood Cookbook. The recipes in that cookbook are the same recipes he uses in his restaurant. And I can say with complete certainty that the recipes I've made from that cookbook taste *exactly the same* as what we had at the restaurant and this pie is no exception.
Want a taste of Savannah? Make this pie - it's super simple and extra rich!
Uncle Bubba's Key Lime Pie
recipe from Uncle Bubba's Savannah Seafood
1/4 c. Key Lime Juice (I use Nelly and Joe's)
1 can Sweetened Condensed Milk
3 Egg Yolks
1 tsp. Vanilla Extract
Graham Cracker Crust
Preheat the oven to 325.
Combine all ingredients in a bowl.
Pour into your graham cracker crust (did I mention this recipe was simple?).
Bake for 20 minutes.
Let stand at room temp for at least 20 minutes before serving.
Top with whipped cream (if you like - Ryan and I do.).
(Note: This pie tastes much better after its been chilled in the refrigerator.)