Fruit Fiesta Salad

1 fresh, cored pineapple available in produce department of many markets, chopped
or 1 can cut pineapple in natural juice, reserve 1/4 cut of the juice of either product.
1 large green or red bell pepper, seeded and chopped
1/2 red onion, chopped
1/2 seedless cucumber, chopped
2 ribs celery, chopped
1 vine ripe tomato, chopped
1 lime, juiced
1 teaspoon chili powder
1/3 cup extra-virgin olive oil
Salt and pepper
Hot sauce (recommended: Tabasco), to your taste, optional

Bret's Lime Pie

Instructions for a 10 inch pie crust

Crust

1 3/4 c. graham cracker crumbs
6 tbsp softened butter
1/8 c. sugar
pinch of salt

Filling
1 1/2 cans sweetened condensed milk (use both whole cans if you prefer)
1 c. fresh squeezed lime juice and pulp
3 tbsp lime zest
1/2 c. sour cream
2 eggs
2 egg yolks

Topping
1 c. sour cream
2 tbsp powedered sugar

Preheat oven to 325 degrees F

Blend crumbs, butter, sugar and salt until the crust mix sticks together slightly.  Press into sides of pie pan.  Bake for 10 min. 

Filling:
Whisk the eggs and yolks with the lime zest until bubbly.  Add sour cream, condensed milk and lime juice, beat until smooth.  Pour into baked pie crust. Bake for 30-35 minutes.

Topping:
Mix sour cream and powdered sugar together and spread over completely cooled pie.