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Taylor Bennet's Jazz's Key Lime Pie

Homeschooled since kindergarten, Taylor Bennett is the seventeen-year-old author of Porch Swing Girl, which will be released by Mountain Brook Ink on May 1st. When she’s not reading or writing, Taylor can be found playing her violin or taking walks in the beautiful Oregon countryside. She loves to connect with readers via her author website, as well as Facebook, Twitter, Instagram (her favorite!), Pinterest, and Goodreads. See more at:

Taylor's Latest Book Release - Porch Swing Girl

Stranded in Hawaii after the death of her mother, sixteen-year-old Olive Galloway is desperate to escape. She has to get back to Boston before her dad loses all common sense and sells the family house. But plane tickets cost money—something Olive gravely lacks.
With the help of Brander, the fussy youth group worship leader, and Jazz, a mysterious girl with a passion for all things Hawaiian, Olive lands a summer job at the Shave Ice Shack and launches a scheme to buy a plane ticket home before the end of the summer.

But when Jazz reveals a painful secret, Olive’s plans are challenged. Jazz needs money. A lot of it. Olive and Brander are determined to help their friend but, when their fundraising efforts are thwarted, Olive is caught in the middle. To help Jazz means giving up her ticket home. And time is running out.
Order the book HERE.

Taylor's Jazz’s Key Lime Pie

This lightened-up, tropical pie is a favorite of Jazz Whitaker, one of Porch Swing Girl’s most beloved side characters. It’s best when served with freshly whipped cream, but the canned variety will do in a pinch

1 cup graham cracker crumbs
1 tablespoon brown sugar
1/8 teaspoon salt
1oz premium white chocolate, grated or finely chopped
2 tablespoons butter, melted and cooled

1/2 cup plain fat-free Greek yogurt
1/2 cup fresh lime juice
1/2 teaspoon grated lime rind
3 large egg yolks
1 (14oz) can fat-free sweetened condensed milk

1 pint whipping cream
Powdered sugar (to taste)
Lime zest

Preheat oven to 350°. To prepare crust, combine crumbs, sugar, salt, and chocolate in a bowl, stirring well to combine. Add butter; toss with a fork until moist. Press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake at 350° for 8 to 10 minutes or until beginning to brown; cool completely on a wire rack.

To prepare filling, place yogurt and next 4 ingredients (through milk) in a bowl; beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake at 350° for 14 minutes or until set. Cool pie completely on a wire rack. Cover loosely, and chill at least 2 hours.

Beat the whipping cream (along with sugar, if using) with an electric mixer until it reaches your preferred consistency. Top each slice of pie with the cream and grated lime zest, if desired.