Summer is most definitely here… my interns have been here for a month, we’ve already completed two big trips, and I’m exhausted! Gotta love summers in youth ministry…
Our first big summer event was Memphis Workcamp. It’s crazy that this was my FIFTH Workcamp… I’ve spend FIVE summers of my life in Memphis… How has time gone by so quickly?! Thanks to our precious new home Seth and I were able to host some girls from Kansas during the week. I’m so thankful to be married to someone who loves hospitality as much as I do! We had a blast with our three “daughters” (it took all of 12 hours for them to start calling us mom and dad).
Due to our growing family we borrowed a church van for the week.
3 hours after taking this picture our neighbors put their house up for sale. True story. Evidently they couldn’t handle our sweet ride. We made sure the girls had their fair share of Memphis goodness by taking them to Muddy’s… It’s a Memphis obligation. And I decided to fill them up with my very own pie 🙂
Sweet Rachel (Last name: Bacon. Thanks, Muddy’s, for the book) also loves pie so we had a ton of fun talking pie over a few slices of My Momma’s Key Lime Pie. Rachel approved of the pie but did say I needed some homemade whipped cream to top it off… noted for next time 🙂
Momma’s Key Lime Pie
Start with one Graham Cracker Crust cooled and ready to go.
Eagle Brand Milk
8 oz cream cheese- softened
3/4 cup lime juice- about 9 limes
1/2 tsp vanilla
A few drops green food coloring (optional)
Combine all of your ingredients in a stand mixer and beat for 15 minutes. Add food coloring if desired. Pour into your prepared pie shell and chill overnight. Serve with homemade whipped cream!