Key Lime Pie with Graham Cracker Crust


In search of warm weather and tropical vibes, I made this key lime pie and it delivered on every level.  Using fresh squeezed key limes was the key to getting the perfect sweet and tangy flavor. I hope you'll enjoy this one as much as I did.  

Key Lime Pie

Serves 8 people

1.5 cups finely ground graham cracker crumbs
⅓ cup white sugar
6 tbsp butter, melted
3 cups sweetened condensed milk
½ cup sour cream
¾ cup key lime juice
1 tablespoon grated lime zest

1: Make the Crust: Mix graham cracker crumbs, sugar and melted butter until well blended . Press mixture into an 8 or 9 inch pie plate.  Bake at 375 degrees F for 7 minutes. Cool to room temp.

2. Adjust oven to 350 degrees F

3. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.

4. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

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