Karen’s Killer Fixin’s **AUTHOR SPECIAL** with JASON CANNON!
Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!! Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors. Introducing author, JASON CANNON, and his favorite recipe for CANNON KEY LIME PIE!
THE UNDERSTUDY
The Troupe Series Book 2
BY JASON CANNON
Blurb
Banshee is a hundred-and-twenty-pound Rottweiler. After a lifetime of battles in a savage dogfighting ring known as the Pit, she hates humans. Wouldn’t you?
Stan Kane is a retired Green Beret. He loves dogs. Went to war with them. Prefers them to people.
So when Stan learns of Banshee and the Pit hidden up in the Georgia mountains, he goes undercover to take down the Pit and bring Banshee home.
The only problem? Retired Green Beret Stan Kane can’t act worth a damn.
When his cover gets blown Stan turns to the TROUPE, a secretive team of vigilantes with vast resources. He asks for intel and weapons. They also offer the Understudy. Stan says no. He wants to do this himself.
But if Stan gets caught there’s no torment the Pit’s pack won’t inflict. So the TROUPE unleashes the Understudy, and the result is a battle the likes of which the Pit has never seen.
The second story in the thrilling TROUPEseries, THE UNDERSTUDY is an action-packed page-turner sure to have you howling for more! This quick-reading novella is perfect for fans of James Rollins, Lee Child, Criminal Minds, and Broadway plays!
Includes a free extended preview of GHOST LIGHT, the first book in the thrilling TROUPESeries!
THE UNDERSTUDY
The Troupe Series Book 2
BY JASON CANNON
My Epic Key Lime Pie Story
About Author Jason Cannon…
Jason is a best-selling author and publisher, as well as an award-winning actor, director, playwright, improviser, designer, stage manager, and teacher. He has an MFA in Directing, an MA in Drama, and over 25 years experience in professional theatre. Most recently he served ten years an an Associate Artist at Florida Studio Theatre in Sarasota, FL, and was Producing Artistic Director at Ozark Actors Theatre in Rolla, MO, for four seasons. Jason has 100+ credits as an actor, 120+ credits as a director, and as a playwright he has had seven plays produced. He is a proud member of AEA and SDC. In 2022, Jason pivoted to writing and publishing full-time. He is the author of the thrilling Troupe Series, and his most recent book—THIS ABOVE ALL: How to Live an Artistic Life—was just released as an audiobook. Visit ibis-books.com.
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Links to Jason’s website, blog, books, #ad etc.:
Amazon ($1.99): https://amzn.to/3WXn7Mx
Sign up for Jason’s newsletter and get The Understudy FREE: https://ibis-books.com/b/qnkR7
There’s also an anthology of thriller short stories called BREAKNECK, by Jason and several other authors, available for FREE.
I hope you enjoy the recipe Jason is sharing today on Karen’s Killer Fixin’s. Happy Eating!
Karen
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CANNON KEY LIME PIE
CRUST PREP
Combine all the ingredients in a bowl and mix ‘em up till it’s all moist and sticks together.
Press it into a 9-inch pie pan.
Bake at 375 for 10 min. Take it out and let it cool a bit.
FILLING INGREDIENTS
—4 egg yolks (you can keep the whites and make meringue if you want, or use ‘em for an egg white omelette, but they don’t go in the pie!)
—1 (14-oz) can sweetened condensed milk
—1/2 to 2/3 cup key lime juice (depends on how tart you like it—that’s about one bag if you get actual key limes and squeeze ‘em, or just get the good stuff: Nellie and Joe’s Famous Key West Key Lime Juice, sold at Publix or Whole Foods or online)
—1 T lime zest (optional)
FILLING PREP
While your crust is baking, put the yolks in a bowl and buzz ‘em with an electric mixer for like 15 or 20 seconds. You can also just use a whisk and your mighty arm. Or you can use a stand mixer if you’re lazy (like me!).
Add the sweetened condensed milk. Whip it all together till it’s creamy.
Then add half of your lime juice, and mix it all up gently. You’ll notice it all start to thicken as the acid in the lime juice starts to “cook” the eggs!
Add the rest of your lime juice and mix it all up nice and smoooooth.
Pour the filling into your crust. I like to pour it over the back of a spatula, so that it doesn’t dent or dig through the crust.
Tap the pan on the counter to even out the filling and release any air bubbles.
Back into the 375 oven for 12 minutes.
Let it cool on the counter for a bit, then put it into the fridge for a couple hours. You want it chilled!
You can top with meringue, but I prefer home made whipped cream!
Other tips…
–Add a splash of vanilla to your filling.
–Add a sprinkle of cinnamon to your crust or filling. Or both.
–Your crust—you can use cinnamon graham crackers, honey graham crackers, or you can go wild! I’ve used pretzels, nutter butters, Oreos, macadamia nuts. Any sort of crunchy thing that you can bind with the “glue” of melted butter and sugar. 🙂
–If you go gluten-free with your crust, use only 1/4 c of melted butter! I learned this the hard way. Gluten-free crackers don’t grab on to moisture as well, so you’ll end up with mush.
—I even did this dairy free once, using coconut oil in the crust and condensed coconut cream instead of milk. But hey, only do that if you have to. 🙂
—I like to bake my filling, I think it holds its shape better, but you can totally do this as a no-bake. Bake your crust, put in your filling, put it directly into the fridge for several hours. HOWEVER—if you do that, be sure to use PASTEURIZED EGGS. Otherwise you risk getting sick. Blech.
—Lastly, even the key lime juice itself can be played with. My dad’s favorite version of this is what I call Dreamsicle Pie, and that’s where I put two splashes of vanilla along with the juice from SOUR ORANGES. Oh wow, it’s crazy. But any sort of citrus-y thing you want to do, the pie will work. I’ve mixed in some pineapple juice with the lime and that also is AWESOME. I’ve not done lemon yet. Huh.
—Last gold level hack/trick/tip—if you cannot find key limes or key lime juice, never fear! All you need to do is combine equal parts juice of lemon and Persian lime (those are what we all think of as “limes”—the green dudes sold in every grocery store). Combine that lemon-lime juice and you get a flavor very similar to key limes. If you don’t tell anyone, they won’t even notice. Well, I might, cuz I’m an expert at this point, haha! But no one else will. 🙂
Happy baking!!!
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**Special Giveaway** Since The Understudy is a standalone novella in the series and includes a preview of his first novel, GHOST LIGHT, Jason will give away an ebook copy of GHOST LIGHT to one lucky reader who comments on his Karen’s Killer Book Bench blog.
Happy Reading!
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Thanks, Jason, for sharing your book with us!
Don’t miss the chance to read this book!
Good morning, Jason, and welcome to Karen’s Killer Fixin’s. Your novella has a fascinating and unique premise, and I can’t wait to read about what happens with Stan and Banshee. I loved your fun peek into how key lime pie introduced you to your writing career. Thanks for sharing your book with us today. Thanks, too, for sharing your key lime pie recipe. Honestly, I’ve never tried it since I’m not much of a fan of lemons or limes. This might be the recipe I’ll have to try. Happy Writing!
Thank you so much, Karen! It’s a delight and an honor to be sharing vigilante thrills and delicious desserts with you and your readers. 🙂
One other little recipe hack on the pie, for the adults in the room… a little coconut rum in the filling never hurt anybody. Turns it into Key Lime Colada Pie!
OMGoodness, Jason, I think you just sold me on the pie. I do love Pina Colada. LOL
So good to meet you, another Randy Wayne White fan!
Your key lime pie is the recipe I got from my mother and I agree, the best recipe ever, as well as for lemon meringue pie.
Thanks Karen and Jason.
Thanks K+A!
But I have to admit, I prefer whipped cream to meringue. 🙂
I’m with you, Jason. I prefer homemade whipped cream to meringue.
tasty recipe
Thank you! It disappears fast. 🙂
The book sounds exciting, and the pie delicious!