Friday, March 18, 2016

Key Lime Pie

This is another easy-peasy recipe with fantastic results.  I'm fortunate that I can usually find a bag of Key limes just about any time of the year, but I read on one blog someone has substituted half regular (Persian) limes and half lemons with good results.  I have a mini-juicer which is a blessing because I wouldn't have wanted to manually juice 20 or so small Key limes.  

While I think of this as a summer dessert, this is too good and (again) too easy not to make it whenever you run across a bag of Key limes or just need to satisfy that sweet/tart tooth.

Don't forget:  Zest your limes before juicing!!!  Also, the pie needs to chill so you'll need to refrigerate it for hours before serving.

KEY LIME PIE (makes one 9" pie, 6-8 servings)

1 (9") prepared graham cracker crust
2 (14? oz) cans (about 3 cups) sweetened condensed milk
1/2 cup regular or reduced-fat sour cream
3/4 cup key lime juice (about 20-25 key limes)
1 Tbsp grated lime zest 

Preheat oven to 350F (175C).

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

Bake in preheated oven for 5-8 minutes (mine took longer-maybe 11-14 minutes), until tiny pinhole bubbles burst on the surface of pie.  DO NO BROWN.  Chill pie thoroughly before serving.  Garnish with lime slices and whipped cream if desired.

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