Key Lime Pie

So the Boy and I took the plunge and moved in together, yay!  We've been busy with packing, moving, unpacking, purchasing and assembling furniture - basically everyone's dream scenario.  Now that we're finally semi-settled, we've been having people over to see our new place.  This past Sunday we had a great couple over and I made some killer Shrimp Tacos and a Key Lime Pie.  Could not have been easier and tasted amazing!

My first baking adventure in my new kitchen, love the granite counter tops.

Key Lime Pie:

Crust:
1/2 box of honey graham crackers, crushed in a food processor till you made crumbs (about 1 1/4 cup)
2 tbsp. sugar
1 good pinch of salt
6 tbsp. melted unsalted butter

Filling:
4 egg yolks
1 14 oz can of sweetend, condensed milk
zest of 2 limes, plus more for garnish
1/2 cup lime juice, about 4-5 limes

Preheat oven to 350.  In a bowl combine the crumbled graham crackers, sugar and salt, stir with a wooden spoon to combine.  Slowly pour in the melted butter and mix around so it's evenly coated on the graham cracker crumbs.  Pour into a pie dish and use your fingers to firmly press against the sides first, then the middle making a crust.  Bake for 10 minutes, until golden brown.  Let cool.

While your crust is cooling.  Add the 4 egg yolks into a mixer and beat on high for 3-4 minutes, until the egg yolks are fluffy and light in color.  Add the sweetened, condensed milk slowly and mix to incorporate.  Then add the zest and lime juice and use a wooden spoon to combine.  Pour the filling mixture into the cooled pie crust and bake for 15-16 minutes, until the middle is set.  Let cool completely, serve with whip cream and more lime zest.

Mango Salsa

This salsa is addicting.  I'm giving you complete warning before reading on, you will want to consume the entire bowl in one sitting.  You can use it as plain salsa with chips, put it on tacos, or pulled pork sliders.  It basically helps anything.

Mango Salsa:
1/2 bag of frozen mango pieces from TJ's, defrosted then chopped into small cubes
1/2 jalapeno, minced finely
1 small red onion, chopped finely
2 garlic cloves, minced
juice of 1/2 - 1 lime
2-3 pinches of sugar, depending on how sweet the mango is
15 grape tomatoes, halved
bunch of cilantro, chopped
drizzle of olive oil
salt and pepper to taste
garlic powder, if desired

Combine all in a large bowl and cover.  Let refrigerate for 30 minutes and then serve.