Pesto

2 T pine nuts
2 cloves garlic
2 c loose-packed basil leaves
1/2 c grated parm
1/2 t salt
pepper

Put all together in food processor. Turn it on and while running drizzle in 3/4 c olive oil slowly. Don't heat it up. Just put on hot pasta or use any other way you like. I like to mix with whipped cream cheese and use as a spread. Or put on pizza.

Blue Heaven's Key Lime Pie

Ingredients:
***Graham Cracker Crust ***
4 cups Graham Cracker Crumbs
3/4 cup Granulated Sugar
1/4 cup Butter -- melted
***Filling Ingredients***
2 cans Sweetened Condensed Milk -- Borden's
1 cup Key Lime Juice -- fresh
8 Egg Yolks
***Meringue***
8 Egg Whites
1/2 teaspoon Cream of Tartar
1/3 cup Confectioner's Sugar


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Directions:

Graham Cracker Crust - Preheat oven to 350degrees F. Mix the cracker crumbs, sugar and butter together. Line a 9 inch pie tin with the cracker mix, pressing firmly to line bottom and sides. Bake for 8 minutes at 350 degrees F.

Filling - Whisk the condensed milk with the lime juice and egg yolks in a stainless steel bowl. Pour into the pre-baked graham cracker shell. Set aside while making the meringue.

Meringue - Beat the egg whites to a soft peak - add cream of tartar and continue to whip to a stiff peak. Continue whipping and add the sugar, whipping until the meringue forms stiff peaks. Decoratively add meringue on top of the custard. Bake for 15 - 30 minutes at 350 degrees F. Cook until the meringue has good color. Check with a wooden skewer or cake tester to be sure the custard is done. Be sure the bowl and whisk used to beat the egg whites is very clean, otherwise the egg whites will not form a stiff peak.