Key Lime Pie

 graham cracker crust, lime juice and lime zest. To call it a recipe is a bit of a joke. I use one can of condensed milk, about 5 limes (more or less depending on how limey you like it), zest of about 2 limes. Mix everything in ...a blender and pour into the crust. Fridge overnight. There's a chemical reaction between the lime and the condensed milk that will make it hard so that you can cut it after it's cold. It's too much work handling key limes (because you have to use sooooo many) so I just use regular limes. If you want key limes, you'll need 12-14 - more or less

Chocolate Pecan Pie

Buy a pie crust
2 c chopped pecans (8oz)
1 c dark corn syrup
3/4 c sugar
1/2 c (1 stick) i cant believe its not butter spread
2/3 c semi sweet chocolate chips (4oz)
3 eggs
1 tsp vanilla extract
Pinch of salt
1 cup pecan halves (4oz)

Preheat oven 350
Fill pie crust with chopped pecans and chill. Meanwhile in large saucepan bring corn syrup and sugar to a boil over med heat, stirring occasionally. Remove from heat and add butter and chocolate. Let stand 1 min, then stur until chocolate is melted and mixture is smooth. In large bowl, with wire whisk, beat eggs, vanilla and salt, While beating egg mixture, very slowly drizzle in chocolte mixture. pour into crust over pecans. With fork, gently press pecan halves into filling to coat.

Bake 50 minutes or until center is set - cover w/ foil after 30 min cooking.

(i recommend baking on a cookie sheet for overflow)