- Key Lime Pie

Dear Fans of Hounds Who Cook,

We dogs have a visiting guest (pictured) so we made a celebratory pie. Anytime the pack grows, it's a good thing, even if you do get displaced from your alpha position.

The new guy is called Yogo. Here he is with us hounds. He is not a hound, but his ears do flop some, which is one of the more endearing characteristics of a dog and why hounds are so at the top of the desireability scale.

The elder is coming for dinner tomorrow so we'll serve him this good pie and he's bound to be impressed.

Susan's Own Key Lime Pie

Graham Crust
3/4 cup graham cracker crumbs
1/2 cup slivered or ground almonds
1/4 cup sugar
1/4 cup butter, melted

Preheat oven to 350 degrees. Butter the bottom and sides of a 9-inch pie pan. Mix dry ingredients for crust and stir in 1/4 cup butter, melted. Press into bottom and sides of pan. Bake until lightly browned - 8 to 10 minutes. Cool completely.

Key Lime Filling
3 large egg yolks
1-1/2 cup sugar
1/4 cup flour
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups water
1 tablespoon butter
1/2 cup key lime juice (fresh squeezed!)
finely grated peel of 1 lime

Beat egg yolks in a small mixing bowl.

In a saucepan over medium-low heat, combine the 1 cup sugar, flour, cornstarch and salt; gradually stir in the water. Cook, stirring constantly, until thickened. Gradually stir about 1/3 of the mixture into the beaten egg yolks; stir mixture into the remaining hot mixture in the pan. Continue cooking over low heat, stirring, two minutes. Stir in the butter, lime juice and peel and cool slightly. Pour into the baked pastry shell and cool. Cover and refrigerate overnight.