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Key Lime Pie

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I made many key lime pies before I found one I truly love. I want the proper “tang” factor in the flavor and the texture to smooth, silky and rich. I serve this with an excessive amount of unsweetened whipped cream to dollop on top to offset the sweetness.  Because the recipe requires 2 cups condensed milk, you will have some leftover from the second can. Pour that excess into a small pot and simmer until it caramelizes and turns golden brown, 3-5 minutes. Serve the caramel with the whipped cream or simply drizzle it over the pie before serving.

Ingredients

Crust:

11/2 cups graham crackers, finely crushed

¼ cup sugar

4 tablespoons (1/2 stick) unsalted butter, melted, plus additional butter for greasing the pan

6 light “grates” lemon zest

Filling:

2 cups sweetened, condensed milk

½ cup sour cream

2 tablespoons lime zest

¾ cup lime juice

Yield: 8-10 servings

Instructions

  1. Preheat oven to 350F. Grease the bottom and sides of a 9-inch pie dish.
  2. Make the crust: In a medium bowl, combine the graham crackers, sugar, butter and lemon zest. The texture should resemble wet sand. Press the crust in an even layer into the bottom and sides of the pie plate. Place the pan in the oven and bake 10-12 minutes or until the crust firms up and browns lightly. Remove and cool.
  3. Make the filling: In a medium bowl, combine the condensed milk, sour cream, lime zest and lime juice. Pour into the baked graham crust.
  4. Bake: Place the pie dish in the center of the oven and bake 20-22 minutes or until somewhat firm in the center. Cool.

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