Cookin' with Nan

Here's our first installment of "Cooking with Nan"!

A couple of notes:

1. You will hear me give verbal directions throughout the cooking lesson. I always try to give verbal directions first, for any task. This works on Hannah's auditory processing, which is slower than her visual processing. If I physically show her how to do something, it's much easier for her. I want her to attend to what I'm saying, interpret it, and execute it.

2. No children or dogs were harmed during the making of this video.

Make video montages at www.OneTrueMedia.com

Key Lime Pie Recipe:

1 baked Cookie Crumb Crust:

1 1/4 cups graham cracker crumbs

3 T. sugar

6 T. melted unsalted butter

Toss ingredients together, pat into pie plate.

Bake at 375F for 8 minutes.

Filling:

1 can (14 oz) sweetened condensed milk

1/2 cup + 2 T. fresh lime juice (regular

2 large eggs

2 T. grated lime zest

Dash of salt

Topping:

8 oz sour cream

1/4 cup sugar

1/8 tsp salt

Preheat oven to 350F. Whisk filling ingredients together, pour into baked crust. Bake until it begins to set ~10 minutes.

Remove pie. Increase oven to 325F.

Whisk topping ingredients together and spread topping over the pie.

Bake pie for 5 minutes more. Topping will be loose, but will set as it cools. Cool on rack, then chill for 6 hours before serving.

*I live in a house full of Key Lime Pie lovers, and I'm a Banana Cream Pie lover...oh well.