Thursday, August 21, 2014

Sauteed Shrimp and Okra


I wasn't sure if all the children would eat this (I'm looking at you, Rachel), but they did.  Moreover, they requested that it be added to the "repeat" list.  They particularly liked the ginger taste.  So, we have a winner here! 

Sautéed Shrimp and Okra
Serves 4-6

From BJ Dennis, freelance chef
Charleston, South Carolina
Garden and Gun Magazine


Vegetable oil
1½ lbs. chopped okra
1 lb. peeled shrimp
2–3 tsp. minced garlic
1 tsp. minced chile pepper
1 tsp. minced ginger
½ cup diced onion
Kosher salt and black pepper, to taste
Minced parsley, to taste
Minced thyme, to taste
1 cup diced tomato


Place a 10-inch cast-iron skillet over medium heat and add just enough oil to coat the bottom. Add okra and cook until it begins to brown, stirring occasionally. (If okra starts to stick, add more oil.) Then add the next 5 ingredients. Season with salt and pepper. Cook 5 minutes. Next, add herbs and tomato, including seeds and juice, to the skillet. Cook until shrimp is ready, 2 to 3 minutes more. If desired, add more salt and pepper before serving.

Monday, August 18, 2014


I spent two summers traveling around Spain in the footsteps of the conquistadors.  I wanted to learn and write about them, to understand what would make men leave their homes in search for, what, I'm not sure. They created terrible death through their conquest of America, but I could find few of their grave sites in Spain. Many of them didn't even make it back. They died in their land of conquest. Piazzaro was even killed by his own men. I have some Choctaw blood, and I loved learning about the men who did so much to destroy my ancestors, and so little to save themselves. I haven't finished the book, In the Footsteps of the Conquistadors, but I will. Someday. 

As I traveled, I learned much about Spanish food, but one of my favorite dishes is also one of the most simple to make: gazpacho. Served fresh and cold before nearly every lunch, I am convinced it's one of the reasons the Spanish are all so healthy. That, and the two hour afternoon siesta.

Spain has five regions, and each of them has their own style of gazpacho, and even within those regions, you will find tons of variations. The one I am providing here is the one I found around Madrid, where I spent a good bit of my first summer. It's simple, but every time I eat it, I think of Spain.


a big glug of olive oil
5 coarsely chopped tomatoes
2 coarsely chopped red peppers
2 peeled and chopped cucumbers
teaspoon or so of salt
5 cloves peeled garlic


usual chopping things

Step 1:  Pour olive oil in blender
Step 2:  Add tomatoes.  Blend.
Step 3:  Then add in then cucumber, pepper, salt, and garlic.  Blend.
Step 4:  Once smooth, run mixture through a trainer.
Step 5:  Put in fridge for a few hours until icy cold.

Serve with good, thick bread with a crust.  Tear off pieces of the bread to drop into the soup as you eat, if you like that kind of thing.

Monday, August 4, 2014

Mama's Fried Cream Corn (

This is one of my husband's go-to recipes for special occasions.  It's so good, it's almost like a treat!


12 ears of fresh corn, shucked
4 slices thick slab bacon
1/2 stick butter
Freshly ground black bread


Remove corn from cobs by using a corn grater or knife, and mash the whole kernels a little. Slice bacon into 1-inch pieces. Cook bacon until brown in large skillet. Remove bacon from skillet and add 1/2 a stick of butter to the bacon grease. Over medium-high

Wednesday, October 2, 2013

Crock Pot Balsamic Chicken

Crock pot meals save me. I saw this one on Facebook, and had to try it.  And everyone loved it, so it's now on the "repeat" list!


1 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley


Combine the first five dry spices in a small bowl and spread over chicken on both sides. Rub spices into the chicken. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours or on low for 8. Sprinkle with fresh parsley on top to serve.

Nutrition Info:
Servings: 8* Calories per serving: 133* Fat: 5g* Cholesterol: 70mg* Sodium: 222mg* Carbs: 4g* Fiber: 0g* Sugars: 3g* Protein: 17g* Points+: 6*

Want to see where we got this recipe (though we modified it a bit)?  Go for yummy recipes, diy ideas, everyday fun, and inspiration to
 Jen's Fit & Healthy Friends Weightloss Support Group 

Monday, April 16, 2012

Maple Mashed Sweet Potatoes

This is one of Chloe's favorites.  When we know she is coming to dinner, Roger makes this.  Easy and delicious sweet potatoes, mashed with maple syrup, butter, and a little cinnamon and cream.

                3 to 4 medium sweet potatoes, about 2 pounds
                1/4 teaspoon salt
                2 tablespoons butter
                2 tablespoons maple syrup
                cinnamon, to taste
                3 to 4 tablespoons half-and-half or milk
Cook sweet potatoes in boiling water until tender. Let cool slightly; peel. Mash with salt, butter, and maple syrup. Add cinnamon to taste then continue to mash with the milk or half-and-half to desired consistency.

Serves 4 to 6.  

Sunday, January 8, 2012

Debbie's 14 Carat Cake

This is my stepmother Debbie's family favorite recipe for carrot cake.  In fact, this carrot cake sparked a family battle.  My Dad, famous for not wanting to share, hid the cake from my Uncle Vince.  Vince retaliated by asking Debbie to bake him one of his own.  Debbie did, and a tradition was born.  Every year at beach week, when all the family gathered together at Emerald Isle, Debbie would make two carrot cakes - one for my Dad, and one for my Uncle Vince.

I posted the scanned version of the recipe because I love how it shows heavy use.  This is what favorite recipes look like.  I'll translate.


1 1/2 cup flour
1 1/2 tsp baking powder
2/3 teaspoon cinnamon
1 1/2 cup sugar
1 tsp soda
1 cup oil
3 eggs
1/3 cup grated carrots (4-6 carrots)
6 oz. crushed pinapple
2/3 cu chop walnuts

Sift together flour, baking powder, salt, cinnamon, and soada.  Add sugar, oil, and eggs.  Mix well.  Add carrots, drained pineapple, and nuts.  Turn into two greased and floured 9" cake pans.  Bake at 350 for 30-35 minutes.  Cool in pan, then turn out to cool on racks.  Fill layers and frost with cream cheese frosting.

Cream Cheese Frosting:

1/2 cup butter
8 ox cream cheese
1 tsp vanilla
1 box sifted confectionary sugar

Cream 1/2 cup butter, 8 oz cream cheese, and 1 tsp vanilla.  Beat  in one box confectionary  sugar.  If too thick, add a little water.  

Tuesday, December 27, 2011

Tiramasu Layer Cake (Southern Living)

Mom made this for the first time for Christmas dinner, 2011. It was a hit!


1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2/3 cup milk
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vanilla bean paste
1 teaspoon almond extract
6 egg whites
Coffee Syrup
Mascarpone Frosting
raspberries, strawberries, red currants, fresh mint

1. Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
2. Stir together milk and 2/3 cup water. Combine flour and next 2 ingredients; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla bean paste and almond extract.
3. Beat egg whites at high speed until stiff peaks form, and fold into batter. Spoon batter into 3 greased and floured 8-inch round cake pans.
4. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
5. Meanwhile, prepare Coffee Syrup.
6. Prepare Mascarpone Frosting. Pierce cake layers with a wooden pick, making holes 1 inch apart. Brush or spoon coffee Syrup over layers.
7. Place 1 cake layer, brushed side up, on a cake stand or serving plate. Spread top with 1 1/3 cups Mascarpone Frosting. Top with second cake layer, brushed side up, and spread with 1 1/3 cups Mascarpone Frosting. Top with remaining cake layer, brushed side up. Spread top and sides of cake with remaining Mascarpone Frosting. Chill 4 hours before serving. Garnish, if desired.
Vanilla extract may be substituted for Vanilla Bean Paste.

From:  Michelle Matile; Cranston, Rhode Island, Southern Living

Saturday, October 1, 2011

Memaw's Chicken Slick

Don't be fooled by any Cracker Barrel imitation. My Mom ("Memaw" to the grandchildren) learned to make chicken slick from an old-fashioned eastern North Carolina cook, but she has modified the recipe over the years.  Her's is stronger, and has more poultry seasoning, sage, and parsley. This dish is a favorite among her children and grandchildren, and she can't visit any of us without being asked to make it.

I've come up with my own adaptation of the recipe.  I use it for two meals, which is really great for a busy mom like me.  I either buy an already-cooked rotisserie chicken or bake a chicken for dinner one night.  Then, I use the leftover chicken and its carcass for the chicken slick broth the next night.  Two meals in one - it's kinda cool.


  • chicken carcass 
  • 1 tablespoon poultry seasoning
  • 1 teaspoon sage
  • 3 stalks celery
  • 1 onion
  • 2 large carrots
  • flour
  • water
  • salt 
  • pepper
The "Slick" or flat dumplings:
  • flour (regular, non-rising)
  • water
  • salt
  • crockpot
  • large stock pot
  • rolling pin

Step 1:  After you finish the baked or rotisserie chicken dinner, set aside the left over meat and chicken carcass in the fridge. 

Step 2:  In the morning, place the chicken carcass in the crockpot.   Chop carrots, onion, and celery.  Add to crockpot, with seasonings. Cover with water.  Put on low and cook all day.  

Step 3:  When you come home from work, place a colander in a large pot.  Dump the contents of the crock pot into the colander and let the drain, saving the broth.  Let cool.  Pick out all the meat from the colander.  

Step 4:  Put the pot with broth on the stove. Turn to High.  Cut up more celery. Add to chicken broth. Add meat you picked out and the leftover meat from last night.  Add salt, pepper, poultry seasoning, and sage to taste.  Stir. Bring to a boil and then let simmer.  

Step 4:  In the meantime, make the "slick" (flat dumplings).  Mix some salt with water.  Take the flour and mix in a little water at a time until it is all wet and you can pick it up in a ball in your hand.

Step 5:  Get ready to roll it out.  On a large area of counter space, a butcher block, or island,  sprinkle flour.  Put the ball of dough in the middle. Knead. Then, flatten into a disk.  

Step 6:  Take the rolling pin in both hands and roll the disk from its center out toward its edges.  Keep rolling until the dough is thin.  

Step 7: Use a knife to cut the dough in strips. Bring broth to a rapid boil.  Drop them into the boiling broth one at a time.  Make sure you shake off the extra flour before you drop the "slicks" in. 

Step 8:  Boil until all "slicks" are cooked.  Serve.  

Sunday, September 25, 2011

Fresh Blueberry Cobbler (

My husband Roger loves to cook big Sunday dinners and invite all the family. During the week, we usually don't have big desserts -- some low fat ice cream or fruit bar, maybe. But on Sundays, Roger always cooks a nice dessert. This is one of his summer favorites.  In fact, he planted three blueberry bushes in our yard to help supply berries for this dessert.  This is one of Rachel's favorites, too.  


  1. 1
    Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine.
  2. 2
    Add in milk and butter; stir to combine.
  3. 3
    Spread batter into a greased 8-inch square baking pan.
  4. 4
    Sprinkle blueberries evenly over batter.
  5. 5
    Sprinkle with 1/3 cup sugar and drizzle with vanilla.
  6. 6
    Bake at 350° for 40-45 minutes or until a pick comes out clean.
  7. 7
    Can serve plain or with ice cream on top.


Eastern North Carolina BBQ (Crock Pot Version)

I'm from Kinston, NC.  That means I like my barbeque one way.  With vinegar.  I don't want mustard sauce.  I don't want tomato sauce.  I just want vinegar.  Roger does the barbeque on the grill for the family, but he was slow to warm up to the vinegar idea, being from South Carolina mustard sauce country himself.  So, when I wanted my kind of barbeque, I had to make it myself.  So, this is what I did.  It's not as good as on the grill, but it's still worth the effort on rainy, cold days.  Roger now makes both versions on the grill, but I like to keep this recipe in reserve.  Just in case.  


  • 2 cups cider vinegar
  • 1 tbs. salt
  • 1 tsp. red pepper flakes
  • 1/2 cup light brown sugar
Boston Butt


    1. Mix ingredients
    2. Cover, and let stand at least 3 hrs. before using as a basting sauce
    3. Sear outside of Boston Butt in frying pan.
    4. Place in crock pot.
    5. Pour sauce on meat.
    6. Cook 8-10 hrs. 


    Around our house, summer means pesto.  We grow two crops of our own basil, and usually have pesto once a week until the plants turn woody.  The girls have their own pesto song and dance - and they have learned to make this dish on their own.  In the height of the growing season, we make some batches without cheese for freezing for winter.  But, really, we like it best fresh.

    I know many people like to use a food processor or a blender for pesto.  I was once one of them.  However, I've converted to chopping all the ingredients by hand, and we like it so much better.  In fact, the children don't know it any other way.  Once, I had so much basil, I used the blender to try to keep up.  The kids didn't like the pesto at all.  They were very clear:  chopping is better.  So, you might want to give it a try!


    • 5 cloves garlic 
    • 1/4 cup olive oil
    • 2 cups fresh basil (packed)
    • 1/2 cup walnuts or pine nuts
    • salt to taste
    • 1/2 cup parmesan cheese 
    • 1/2 cup romano or asiago cheese 
    • 1 lb pasta of your choice


    Step 1:  Mix the garlic and oil and put on the water
    • Pour the olive oil into a large bowl
    • Mince or press the garlic
    • Add the garlic to the olive oil
    • Let sit while you do the rest
    • Put on the water for the pasta
    Step 2:  Chop the basil
    • roll the leaves together on the cutting board in small batches
    • chop fine with a knife
    • add to the olive oil in the bowl
    Step 3: Crush the nuts
    • put the nuts in a plastic zip lock bag
    • use a meat tenderizer or other type of hammer to crush the nuts
    • add to the bowl and stir
    Step 4:  Add the grated cheese
    • Grate the cheese using the medium size side of the grater
    • Sprinkle in the cheese, stirring as you go
    • Add more oil if needed to moisten all the cheese
    • Salt to taste  
    • Let sit as you cook the pasta
    Step 5:  Cook the pasta and toss
    • Cook the pasta until al dente
    • Put in colander and spray the pasta with some cool water
    • Let pasta cool a bit as it drains
    • Put pasta in the bowl with the pesto and toss, like a salad, until the pesto is mixed in. 
    • Pour into serving bowl  
    • Garnish with left over basil leaves

    Classic Pecan Pie (Karo Syrup)

    1. Preheat oven to 350°F.

    2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

    3. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

    4. **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

    5. RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

    6. NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.

    7. High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.

    8. VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.

      From Karo Syrup

    Baked Macaroni and Cheese (

    Like any other household filled with children, mac and cheese is a favorite.  I rebel, however, again Kraft out-of-the-box.  If you can't pronounce most of the ingredients listed on the box, you shouldn't eat it.  So, we have this.  Roger tried out numerous recipes, and this one, THIS ONE is the best!

    • 1 (16 ounce) package elbow macaroni
    • 1/2 cup evaporated milk
    • 2 eggs
    • 1 (8 ounce) container sour cream
    • 1 teaspoon seasoning salt
    • 1/2 teaspoon black pepper
    • 1 1/2 cups shredded Cheddar cheese
    • 1/2 cup grated Parmesan cheese
    • 1 tablespoon butter
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
    3. In a bowl mix milk, eggs, sour cream, seasoning salt, and pepper. Layer macaroni, cheddar cheese, and milk mixture until pan is full. Sprinkle Parmesan cheese and pour melted butter on top.
    4. Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done. Serve and enjoy!
    Recipe from

    Blackberry Cobbler (Modified from All Recipes)

    Blackberry Cobbler


    • 1/2 cup butter
    • 2 cups all-purpose flour
    • 2 cups white sugar
    • 2 cups milk
    • 3 1/2 cups blackberries
    • 3 tsp. baking powder
    • 1 tsp. salt
    • 1 tsp. vanilla


    1. Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan.
    2. In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together.
    3. Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for one hour or until golden brown.

    Nutritional Information open nutritional information

    Amount Per Serving  Calories: 337 | Total Fat: 9.7g | Cholesterol: 26mg

    Grape Smoothie (Sarah)

    • 2 1/2 cups chilled red seedless grapes
    • 2/3 cup rasberry sherbert
    • 1/2 cup unsweetened grape juice
    • 2 cups ice

    Blend together and enjoy!

    Grandma Debbie's Pimento Cheese

    No one should ever eat store-bought pimento cheese.  It's just so . . .  not good.

    My stepmom Debbie made this homemade version for us when we were growing up, and she now makes it for the grandchildren, too.  So, it has grown into one of the comfort foods my whole family loves.  And as my family grows and changes, the fans of this pimento cheese just keep increasing.  My husband Roger loves for me make this for him, so much that he has altered the recipe and added jalapeños.

    Hint:  If you want it to taste like Debbie's, you have to use the Duke's mayonnaise.  Don't even think of trying any other brand.

    • 2 packages Kraft grated cheddar cheese 
    • 1 large jar pimentos (drained)
    • 2 tablespoons or so of Duke's mayonnaise (adjust to taste)
    • 1 tablespoon sugar
    • 2 teaspoons celery seed
    • Salt and pepper to taste
    • Mount Olive jar of chopped jalapeños 
    Mix all ingredients together in large bowl. I don't like it when it's soupy, so I use less mayonnaise than others, but you can get it to the consistency you like by adding it little by little.  Serve on crackers or use in a sandwich.  We also like to put it on hot dogs and burgers!

    Greek Chicken (

    Sarah loved to eat this as a child, and then, when she got older, it was the first dish she learned to make on her own.  She still makes it, and it is wonderful!

    • 4 (6-ounce) skinless, boneless chicken breast halves
    • Cooking spray
    • 1 (14.5 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
    • 1/4 cup pitted kalamatta olives, sliced
    • 1 tbsp bottled minced garlic
    • 1/4 teaspoon black pepper
    • 1/4 cup (1 ounce) crumbled feta cheese
    1. Place a large nonstick skillet over medium-high heat. Coat pan and chicken with cooking spray; place chicken in pan. Cook 3 minutes on each side or until chicken is browned.

    2. Reduce heat to medium; add tomatoes, olives, garlic and pepper. Cover and cook 11 minutes or until chicken is done.
    Take out and sprinkle with feta cheese.

    Summer Pasta (modified from

    I so love this recipe, and so does the family.  Quick, simple, all veggie. A no-cook tomato sauce.  What's not to love? I modified it a bit from the original, making it yet another way to use fresh basil in the summer.  It seems so simple, but it is so amazingly good. 

    • 2 ½ pounds of the ripest tomatoes you can find (a mix of varieties is really nice)
    • 2 loose handfuls of tender young spinach and basil (about 2 cups, but whatever)
    • ¼ cup shaved vidalia onion, as thin as you can cut it
    • 1 pound spaghetti or linguine
    • Extra-virgin olive oil, to taste
    • Salt and pepper, to taste
    • Red wine vinegar, to taste 
    • Parmigiano cheese, to taste
    • 1 pkg of fresh mozzarella
    1. Boil a gallon of water in a large pot, and make it taste salty (not unpleasantly salty, but distinctly salty). When the water comes to a full rolling boil, add the pasta and stir.
    2. While the water is heating, cut half of the tomatoes into roughly ½-inch chunks and put in a large salad bowl. Coarsely chop the rest, and don't forget to tip the cutting board to get all the juice in the bowl too.
    3. Season the tomatoes generously with salt and pepper, and pour in a few glugs of olive oil. Taste them. Hey, save some for the pasta! If they're sweet and delicious but could use a little tartness, give them a little lick of vinegar.
    4. Lay basil and spinach and then onion on top of the tomatoes, spreading out the onions so they're as close to lying in one layer as possible. Now wait for your pasta to finish cooking. You can't steal any more tastes of the tomato, because the layering is important -- the heat from the pasta that you'll dump on top will wilt the greens and just barely cook the onions, mellowing them out. Right about now is when I start really failing at the art of anticipation and scream obscenities at the pasta to finish cooking.
    5. When the pasta is finally done, al dente, drain it well in a colander and immediately dump it in the bowl, spreading it out so it covers the vegetables evenly. Bite your lip and let it sit undisturbed for five whole minutes and try to distract yourself by shaving Parmigiano on top. Mix it together well -- really stir it up to stretch the melting cheese and coat the pasta in juice and oil. Add bits of the fresh mozzarella.  Give it a taste, adjust with salt, pepper, vinegar, or olive oil if you'd like more richness, and serve immediately.
    Modified from

    Grilled Marinated London Broil (Epicurious)

    Grilled Marinated London Broil


    For marinade
    • 4 large garlic cloves, minced
    • 4 tablespoons balsamic vinegar
    • 4 tablespoons fresh lemon juice
    • 3 tablespoons Dijon mustard
    • 1 1/2 tablespoons Worcestershire sauce
    • 1 tablespoon soy sauce
    • 1 teaspoon dried oregano, crumbled
    • 1 teaspoon dried basil, crumbled
    • 1 teaspoon dried thyme, crumbled
    • 1/2 teaspoon dried hot red pepper flakes
    • 2/3 cup olive oil

    • a 2-to-2 1/2 pound London broil


    Make marinade:
    In a bowl whisk together marinade ingredients until combined well.
    Put London broil in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
    Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.

    Key Lime Pie (Food Network)

    Key Lime Pie


    • 1 1/2 cups graham cracker crumbs
    • 1/2 cup granulated sugar
    • 4 tablespoons (1/2 stick butter) melted
    • 2 (14-ounce) cans condensed milk
    • 1 cup key lime or regular lime juice
    • 2 whole eggs
    • 1 cup sour cream
    • 2 tablespoons powdered sugar
    • 1 tablespoon lime zest


    Preheat the oven to 375 degrees F.
    In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
    Lower the oven temperature to 325 degrees F.
    In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
    Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

    Recipe from Food Network