Yes I watched Oprah again. I had to, she was highlighting all her favorite recipes. Well I love key lime pie and she had a recipe that looked so easy and so good that I had to make it as soon as possible. The kids loved this pie enough to want it in their school lunch and then request it again the next week. The only problem I had was that the crust has soooo much butter and is so thick. I'm a sissy when it comes to changing a recipe but when I make it again I'll probably half the crust.

Graham Cracker Crust:

3/4 pound graham crackers
4 Tbsp. granulated sugar
2 sticks melted butter
1/4 tsp. sea salt
Filling:

4 egg yolks
1 can (14 ounces) condensed milk
2/3 cup fresh Key lime juice
1 lime , grated zest
Topping:

1 cup heavy or whipping cream , chilled
2 Tbsp. confectioners' sugar
1/2 tsp. vanilla extract
To make graham cracker crust: Preheat the oven to 325°.

Break up the graham crackers, place in a food processor and process to crumbs. Add the melted butter, sugar and salt and pulse until combined. Press the mixture into the bottom of a 9-inch pie pan, forming an even layer on the bottom, sides and edge. Bake the crust for 10 minutes. Remove from the oven and allow the crust to cool.

To make filling: While the crust is resting, in an electric mixer with the wire whisk attachment, whip the egg yolks and lime zest at high speed until fluffy, or 5 to 6 minutes. Gradually add the condensed milk and continue to whip until thick, 3 to 4 minutes longer. Lower the mixer speed and slowly add the lime juice until incorporated.

Pour the mixture into the crust and bake for 15 minutes, or until the filling has just set. Cool on a wire rack, and then refrigerate for 20 minutes.

To make topping: Whip the cream, confectioners' sugar and vanilla until nearly stiff. Evenly spread the whipped cream on top of the pie, and place in the freezer for 20 minutes prior to serving.

I got this from my friend Cindy. She is such a wonderful cook. She uses the freshest ingredients, usually from her garden, and it makes for the most amazing dinners. After her wonderful dinner yesterday she brings out this amazing cheesecake. I couldn't wait to make it for myself because having just one piece just wasn't working for me.

From Rocking V Cafe Kanab, Utah
Makes a 9 or 10 inch cheesecake, 12 servings

Crust
2 cups crushed graham crackers
1/2 cup melted butter
1/2 cup chopped pecans

Filling
1 1/2 pounds (24 Ounces) softened cream cheese
1 cup sugar
3 eggs
1/2 teas salt
2 table vanilla extract
1/4 cup amaretto, or other almond flavored liqueur
3 cups sour cream
1 cup prepared caramel topping
1 cup pecan halves
whipped cream for garnish

For the crust, preheat the oven to 350 degrees F. In medium bowl mix the ingredients together and press into the bottom of 9 or 10 inch springform cake pan. Bake 8 minutes. Cool while preparing the filling, and turn the oven down to 325.

For the filling, in a large bowl, whip the cream cheese until smooth. Beat in the sugar. Add the eggs and beat until smooth. Add salt, vanilla extract, and amaretto, again beating until smooth. Beat in the sour cream until just blended. Pour into the crust. Gently stir 3/4 cup caramel topping into the top half of the cheesecake, being careful not to lift the graham crust into the mixture. Arrange pecan halves around the edges of the pan. Drizzle remaining 1/4 cup caramel syrup over the pecan halves.

Bake for 50 minutes, then shut off the oven and leave the cheesecake in it for 1 hour. Cool the cheesecake on the countertop for another hour, then refrigerate for 6 hours. Remove the springform ring. Place the cheesecake in the freezer for 30 minutes before serving.

Serve with a dollop of whipped cream. Stays fresh up to 3 or 4 days in refrigerator.