Rollin Recipes

Pea Body Recipe

Some Pea Body readers have asked for recipes. I never thought to include any in the book because (like Betty!) I don’t cook. Well, not very well, and not for a very long time. My husband Bob does all the cooking and (like Walt!) his spaghetti is amazing. It also varies every time he makes it because he creates it from scratch using the ingredients we find as we travel.

Then Nancy Volk, a fellow RVer (although she and her hubby are traveling in Europe – how fun is that?), sent along a recipe for Fern Butters’ recipe for Key Lime Pie. According to Nancy, this is the original Key Lime Pie.

Remember, I don’t cook any more (or bake, though I’m better at cookies than spaghetti), so I have not tried this recipe. Give it a go if you’re keen and let us all know how it came out, how it tasted and – send photos if you want; I’ll post them if you’ll let me.

Again, with thanks to Nancy, here you go:

Fern Butters (AKA: Key Lime Pie)

Beat 6 egg yolks and one can of condensed milk for 8 to 10 minutes (medium speed electric mixer). Add 1/2 cup key lime juice and beat for just a few seconds and then fold in with spatula to make sure juice is well mixed.

Pour into 2 9 inch pie shells.

Beat 6 egg whites and one tablespoon cream of tartar for 5 minutes. Slowly add one cup of sugar, beating for additional 5 minutes. Top pies with meringue and bake in 350 oven until top is golden brown.

Here is the “Conch locals” recipe: In bowl mix well 1 can condensed milk, 1/3 or 1/2 cup key lime juice, 3 or 4 or 5 or 6 egg yolks. Pour into graham cracker crust or cooked pie shell. Make meringue for top and brown.

And, of course, here is the no egg version: 1 can condensed milk, 1/2 cup key lime juice, 1 small container of Cool Whip defrosted. Mix milk and juice, add cool whip. Pour into graham cracker crust and put in frig. Put another small container of Cool Whip and eat.