This recipe will make one deep dish or two regular Key Lime Pies. Many recipes call for a graham cracker crust and you should absolutely use that if you prefer. In  this recipe I’ve used a sugar cookie crust which pairs nicely with the tartness of the filling. Do what makes you happy. Ingredients 2 prepared graham cracker crusts for a nine inch pie OR 1 pre baked deep dish sugar cookie crust For the Sugar Cookie Crust: 8 Tbsp (1 stick) salted butter slightly softened 1 cup sugar 1 egg beaten 1⁄4

Here’s a Nancy approved pie recipe that everyone is sure to love. You can make it with a pie crust from the store, but I promise you will be pleased with this  homemade version. Be sure to whip your own cream, there is no substitute! Ingredients For the pie:  1 Cup of all purpose flour A pinch of sugar A pinch of salt 1 Stick of butter chilled and cut into cubes 3-4 Tbsp ice water For the filling:  2 Large boxes Jello Vanilla Instant pudding 3 cups whole milk 2 Cups of heavy whipping cream ¼ Cup granulated sugar 1 Tsp vanilla

Ingredients 1 28 oz bag of Extra Crispy Tater Tots - completely thawed 4 tbsp of salted butter 1 tbsp cooking oil 1 cup of mixed shredded Monterey Jack and Cheddar cheese 1 cup of diced ham 1/3 cup of shredded Parmesan cheese 3 tbsp all purpose flour 3/4 cup whole milk 3/4 cup heavy cream 1/3 cup diced yellow onion 1/3 cup diced red bell pepper 1/3 cup diced green pepper 5 eggs 1 1/2 tsp salt 1 1/2 tsp blk pepper 1/4 teaspoon garlic powder 1/4 teaspoon Herbs de Provence 1/2 teaspoon Lawry's seasoned salt (if desired) Other Ingredients Aluminum foil Instructions  For Tater Tot bottom crust: Preheat oven to 400 degrees. Separate