Key Lime Pie

This Key Lime Pie is creamy, tangy and very refreshing. Simple and delicious for a summer dessert.  It would also be a refreshing treat for Easter dinner.

In a pinch, you can use a store-bought graham cracker crust and whipped dairy topping in a spray can. However, the graham cracker crust and whipped cream topping is not difficult at all.

There is a difference between key lime juice and regular lime juice. I prefer to use key lime juice as it balances the sweetness of this pie. Key lime juice has a stronger more floral aroma and a tarter, more intense taste with just a hint of bitterness.  Regular lime juice is sharper and more straightforwardly acidic.

Graham Cracker Crust

1 1/2 cups graham cracker crumbs (9 full cracker rectangles)

1/3 cup granulated sugar

6 TBS butter, melted

Key Lime Filling

28 oz sweetened condensed milk (2 - 14 oz cans)

1/2 cup light sour cream (I used regular sour cream)

3/4 cup key lime juice 

zest from 2 regular limes or 4 key limes

Whipped Cream Topping

1 cup heavy whipping cream

1/2 cup powdered sugar

1 tsp vanilla extract

Zest an additional lime for garnish, if you wish

For Graham Cracker Crust:

Preheat oven to 375F degrees.

Mix graham cracker crumbs, sugar and butter in a small bowl.  Press the crumb mixture into a 9-inch or 9 1/2-inch Pyrex glass pie pan.  Bake for 7 minutes.  Cool for at least 30 minutes.  Note: You can use an 8-inch pie pan if you wish, however you will have extra crust left over and the pie will be thicker.  The filling does not expand when baking so pour in as much of the filling into the crust that you can.

Key Lime Filling:

Lower the oven temp to 350F degrees.

Using an electric mixer, whisk together sweetened condensed milk, sour cream, key lime juice and lime zest in a medium bowl. Whisk until combined. Pour into prepared graham cracker crust and bake for 10 minutes.

Let pie cool slightly before placing in the refrigerator. Chill for at least 3 hours.

Whipped Cream Topping:

Beat heavy cream and sugar together in a mixer until stiff peaks form.  Beat in vanilla, spread or pipe the whipped cream on top of the cooled pie.  Top with additional lime zest if desired.

Serves 8

Source: Momontimeout.com

Janice