Key Lime Pie is one of my husbands favorite desserts, and being from Florida, we have it in abundance. I am super excited because we just planted our first Key Lime tree in the backyard so I will now be able to pick my own key limes to make my pies. For now, I have a friend that gives me bags of them when her own tree has an abundance. She recently gave me a bag for this pie. I think the key lime pie is such a perfect dessert because of the balance of tart and sweet. Now, my Nana always made her own graham cracker crust and whipped cream, and for holidays I do that too, but honestly, on a regular weekend, I just don’t have that kind of time, so I focus my attention on the filling and take the easy way out for the rest! Here’s my recipe:
Ingredients:
1 pre-made graham cracker crust (or make your own)
about 10-12 medium sized key limes (it really doesn’t matter if they are fully ripe or not, I used ones that were more yellow than green for this pie and it came out fine)
2 cans sweetened condensed milk (I like to use Goya)
1/2 cup sour cream
1 can Redi-whip (or make your own whip cream)
Directions:
1. Heat oven to 300 degrees
2. Squeeze the juice from 10 of the limes, removing the seeds. You should have enough juice to fill about 3/4-1 cup measuring size depending on how tart you like your pie.
3. Use a zester to zest one of the other limes into a bowl.
4. Using a whisk, mix the juice, sour cream, and condensed milk in the bowl with the lime zest.
5. Pour the filling mixture into the pie crust.
6. Place the pie crust on a baking sheet and bake for about 10 minutes.
7. Remove the pie from the oven and allow it to cool before placing it in the fridge.
8. Chill 3-4 hours before serving. Top with whipped cream and zest from the other lime before serving.
I love this because you can make it in the afternoon in just a few minutes and then have it ready to serve after dinner! Enjoy! Thanks for stopping by. Have a great week!
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