Key Lime Pie

21 Feb

I love, love, love, Key Lime Pie.  It has been so long since I’ve had it, so when I got key limes this week from Bountiful Baskets, I decided the pie is what I wanted to make.  I found this great recipe that is super easy to make.  I think the hardest part was juicing all the little limes.  Well, that and waiting for it to chill so I could eat it!  In the reviews for this recipe, someone suggested using a garlic press to juice the limes.   I thought this was brilliant because I don’t have a tool yet to juice my lemons and limes. I cut each lime into fourths, then squeezed each piece.  It was still time-consuming, but I was able to get quite a bit of juice out of each lime, more than I would have hand squeezing.

 

Key Lime Pie
Original recipe here

What you need:

1 9-inch prepared graham cracker crust
2 14-oz cans sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice (I juiced 16 limes to get this)
1 tablespoon grated lime zest (after juicing the limes, I grated some of the peels for the lime zest)

How to make it:

Preheat oven to 350 F.

In a medium bowl, combine all the ingredients. Mix well and pour into graham cracker crust.

Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

 

2 Responses to “Key Lime Pie”

  1. Jenn February 21, 2012 at 6:05 pm #

    I can’t believe you juiced 16 limes!!! I hope it was really delicious! 🙂 It’s funny, I had some key lime pie this weekend…but it wasn’t homemade.

    Like

    • Jenny February 21, 2012 at 6:28 pm #

      Yes, it was an interesting way to spend the evening. Well worth it though!

      Like

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