Key Lime Pie & Three Sisters

Three sisters and some Real Key Lime Pie. On my birthday no less.  I was surprised by my youngest who order me two Key lime pie from the bakery. And it was a good thing he ordered two because we had a house full.

Growing up in Florida you would have thought  Key Lime pie would be an everyday treat.  But it wasn’t the few times I remember having it I loved it!  And it’s definitely my favorite pie! But it has to be made with Real Key Lime juice to get that distinct taste or it’s just lime pie.  The fresh Key Limes are available in most areas as whole lime sold in 1 pound bags but you can only find them when in season. Lucky for all of us you can find Joe and Nell’s Key Lime Juice in most areas of the country or just order it online. So we can enjoy anytime we want!

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_DSC8952 (2)Key Lime Pie


1 Graham cracker crust regular or gluten-free works great

1 can Sweeten condensed milk

3 whole eggs

2/3 cup Key Lime juice

2 cup heavy whipping cream or can of whipped cream

Let’s get to work:

Preheat the oven to 325°F

In the bowl of a stand mixer add the eggs. Using the whisk attachment whip the eggs for 3 to 4 minutes they will become light a fluffy and a pale yellow. Add the sweetened condensed milk and whip until well mixed a minute should do it. Add the Key Lime juice with the mixer on low mix the juice a bit. Now turn up the speed to medium for another minute stopping to scraping down the sides of the bowl as need.

Pour the filling into the prepared Graham cracker crust. Place in the 350°f preheated oven for 18 to 20 minutes.  The pie will look set but not completely firm. Place it on a cooling rack for 10 minutes. Place the pie pan and on a plate a chill in the refrigerator for at least 2 hours or overnight. If you’re in a hurry place the pie in the freezer for 1 hour.

When your ready to serve whip up the cream and top each slice with a generous dollop of cream and a bit of lime zest if you want to be fancy.

And serve

Helpful tip: Chilling the bowl of a mixer and put your cream in the freezer while the pie bakes.

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There are three sisters in the Graham family. Sis 1 is Belinda, Sis 2 that’s me (Lury) and Sis 3 is Rita Jane.  We haven’t been able to get together for many years. Somehow the stars aligned and we were able to spend 5 whole days hanging out and just visit.  All three sisters have sons. With everyone living in different states Texas, Florida, and Kentucky there’s a lot of distance between us. But earlier in the year Belinda and her family had the chance to move to Texas. Sooo goodbye Florida and hello Texas for the Deaver Family. Now that just left Rita in KY but a lot of planning and a plane ride. And we were all in the same location for the first time in about 13 years.

The visit was also great for our sons who have always stayed close even with the distance in miles and ages.  You can only imagine what tall tails they had to tell and lots of wrestling, bomb fires with s’mores, and video gaming. Cousins are so much fun!

The shirts say it all...
While walking around San Antonio River Walk Sis 2 and Sis 3 were repeatedly asked, were is Sis one. Sis one wasn’t able to make that part of the trip but she had to have a shirt too. I’m sure she will join us next time.


These babies are all grown up crazy how time flies.
These babies are all grown up, crazy how time flies.


Dinner table for six, but we fit TEN! LOL
Gotta love the dirty dishes and all…
No matter how old they get they still love s'mores.
No matter how old they get they still love s’mores.

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Pioneer Flour Mills CH Guenther Hause Restaurant
No visit to San Antonio is complete without a breakfast visit to Guenther Hause. If you’ve ever bought those little packets of gravy, pancakes or biscuits and enjoy them this is a do not miss

Image result for pioneer gravy packets

Everything is named for Rita on the river walk. A Couple of Love Birds…


Sister love…    Not sure what he’s howling at but he seems to be having a good time.


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Family can be a real treasure, enjoy the time you have with them and be sure to include food.



Chocolate Soufflés

This is one of my all-time favorites!  It’s decadent and has bold chocolate flavor yet the simple elegance seems so hard to achieve.  But don’t be fooled it’s not…  Let’s jump right in an make this simple yet delicious dessert.


What you’ll need:

Eight soufflé molds (bowls) 6-ounce coffee cups will work as well

  • smear the inside of each dish with softened butter a pastry brush works great for this task.
  • you’ll need about 3 tablespoons of sugar, sprinkle the sugar into each dish and swirl it around to coat the butter pouring the leftover into the next dish and set aside.
  • place the ramekins (aka soufflé molds) on a baking sheet for easy transfer into the oven.
  • Preheat the oven to 350ºF.


  • 8 ounces semisweet chocolate chips (you want a good quality chocolate Guittard or Ghirardelli work well).
  • 6 large eggs
  • 1/3 cup sugar (plus 3 tablespoons for the baking dishes)
  • 1/2 teaspoon salt (only use the good stuff no table salt here sea salt or pink Himalayan)
  • 2 tablespoons heavy cream (plus 1 cup whipped for serving)
  • 1 teaspoon vanilla extract ( paste or fresh bean seeds scraped out and add to the mix)
  • powder sugar for garnish
  • 6 ounces fresh raspberries



Chocolate Soufflé

  1. Melting the chocolate, Place the chocolate in a microwave-safe dish and microwave for 1 minute. Stir if you still have solid chips microwave for 30 seconds stir until chocolate is completely melted.
  2. Making the base you will need the bowl of the stand mixer for the egg whites and a bowl large bowl for the yolks. Separate the eggs set the white aside. In the yolk, bowl add half of the sugar, vanilla, and salt. Whisk for a few minutes the yolks will look like a string of ribbons when you lift the whisk out of the bowl.  Stir in the cream and mix well add 1/3 of the chocolate and stir quickly so not to curdle the yolks. Add the rest of the chocolate to the mixture and whisk until the mixture is smooth and all chocolate is incorporated.
  3. Whip the egg whites added the reminder sugar into the whites as the whip. You want firm peeks to form.
  4. fold 1/3 of the egg whites into the chocolate when the mixture looks like it’s all chocolate. Gently add another third of the egg whites folding the whites in until you have the chocolate incorporated add the rest of the egg whites folding in the remaining egg whites. Divide the egg batter among the prepared souffle molds. (At this point, you can refrigerate the soufflés and bake them up for serving several hours later, but they will need to bake a little longer). Bake for 20  to 25 minutes. (If chilled Baking straight out of the refrigerator for 30 to 35 minute.
  5. Remove from oven and sprinkle with powdered sugar add fresh raspberries, whipped cream and serve immediately.

This can be made in an 8 cup soufflé dish you need to follow all the steps and bake for 40 to 45 minutes.


This is seriously drool worthy!

Have fun impressing your guest and even yourself with this dessert.