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Key Lime Pyrewall (bow to it)




  1. In a small bowl, mix cracker crumbs and sugar. Stir in butter.
  2. Press onto the bottom and up the sides of a 7-inch pie plate coated with cooking spray (your choice)
  3. Bake at 325° for 10 minutes or until lightly browned.
  4. Let cool. You be cool too :-)
  5. In a small saucepan, combine the sugar, flour, cornstarch and salt.
  6. Stir in water and food coloring if desired. Note:real Key lime has no food coloring.
  7. Cook and stir over medium heat until thickened.
  8. Remove from the heat.
  9. Stir a small amount of hot filling into egg yolks.
  10. Pour it to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
  11. Stir in lime juice, butter and (grated) lime peel.
  12. Pour into crust. Cool for 15 minutes.
  13. Refrigerate for 1-2 hours or until it sets up & congeals.
  14. Garnish with whipped cream if you want.


Best part:

  1. Cut a wedge.
  2. Place on a rather size-able plate (NOT PAPER!)
  3. Drizzle a ring of White Rum or Citrus vodka (or your favorite citrusy moonshine? around the wedge in a circle.
  4. Light her up. Serve to guests.
  5. Try not to burn down your space.