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.
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
Price: $35.00
Prep Time: 
Serves: 
Prep Time: 24 mins
Serves: 6-8
Prep Time: 24 mins
Serves: 6-8
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