I think I've mentioned before that I really like lemons. Really, really like them. But I feel like sometimes I neglect another awesome citrus fruit. Limes.
One of my favorite desserts of all time has to be Key Lime Pie. I don't think I had it until I was about 23 or 24, but I've eaten 30 years worth in the last 6 years.
The thing about Key Lime Pie is that it can be really REALLY bad. So bad that you wonder who made the pie, and why they hate you so much. And you never really know when you're going to get Bad Pie, and it makes you wary of ordering Key Lime Pie in restaurants because who wants bad pie after an awesome meal? Even Red Lobster, who is normally my favorite Key Lime Pie maker, has occasionally given me Bad Pie, and it makes me not want to eat there again. But I always do, because really, who can resist those biscuits? I know I can't.
So, what to do when you want Key Lime Pie, and you don't want to risk it? Make your own.
I saw this recipe over on My Baking Addiction awhile back, and knew that I had to make this pie. Overall, it was good. Really good. It was actually a little on the tart side for me(which means it was really really tart), but the flavor was excellent. Also, I think that the over tartness was probably my fault. I used just a bit less sweetened condensed milk than the recipe called for, because I ran out. It was also really easy, which is always a bonus.
I made my own graham cracker crust, but you can just as easily use a pre made one. It wont really effect the pie at all.
Ingredients Needed:
1 9 inch graham cracker crust(homemade or store bought)
1/2 cup sour cream
3 cups sweetened condensed milk
1/4 cup Nellie and Joe's Lime Juice
1/2 cup fresh squeezed lime juice
1 tbsp grated lime zest.
To Make:
Bake graham cracker crust as directed.
Preheat oven to 350. In a medium bowl, combine condensed milk, both limes juices, sour cream, and lime zest. Mix until smooth, then pour into pie crust. Bake for about 8-12 minutes or until small bubbles appear on top of pie. Do not brown pie! Chill for several hours before serving. Garnish with lime slices and whipped cream.
Print This Recipe
2 comments: