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:
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)
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!