July 2, 2011
Key Lime Pie
I'm a huge fan of key lime pie. There is just something about a graham cracker crust, with tart, creamy pie, and a bit of whipped cream. It is such a dangerously delicious combination! For this recipe, I was lazy and used a store bought crust (I know, shame on me), but if you have the time, make your own crust, it is worth it. If you are looking for an easy dessert, then this is it. The pie comes together in just a few minutes and then a few minutes in the oven. The hard part is waiting for the pie to chill, but it is worth the wait.
Most key lime pies I've seen call for egg yolks, but not this one. When I saw this one I was very interested in it. I LOVE sweetened condensed milk! Who doesn't though, right? I remember when I was little, my Mom would be baking something that called for condensed milk, I would be there waiting with a spoon to "lick" the can. :) Of course, after making the pie, I had to "lick" the cans. Guilty pleasure, I guess. Or re-living childhood memories, either way condensed milk is still just as delicious today as it was then.
Key Lime Pie
1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk (about 2 cans)
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime zest
Preheat oven to 350 degrees.
In a medium bowl, combine condensed milk, sour cream, lime juice and lime rind. Mix well and pour in to graham cracker crust.
Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
Yield - 8 servings
Hat Tip - allrecipes.com