He is seriously spoiled…I don’t even like key lime pie, but he has been asking for it recently; and lucky for him I stumbled upon two pound bags of these cuties at my fave store.

Peruvian lime meets baby key lime 😉

Just when I thought they couldn’t possibly be any cuter, I cut them in half to juice them – I was wrong!

But those fuzzy feelings quickly disappeared when I proceeded to squeeze 1 3/4 pounds of these to produce the required 3/4 cup…owee. Other than squeezing all those limes, this is a super easy pie to make.

Verdict: This pie is smooth, creamy and the most tart dessert I have ever had. I loved decorating the pie the whipped cream rosettes, key lime slices and zest. I don’t usually break out the piping bag, but any proper key lime pie seems to have them so I went with it.

Key Lime Pie – adapted from I Wash You Dry

• 9″ graham cracker pie crust
• 4 egg yolks
• 1 egg white, lightly beaten
• 3/4 cup key lime juice
• 1 1/2 tsp grated lime peel
• 1 ( 14 oz) can sweetened condensed milk
• 1/2 cup sour cream
• Whipped Cream (optional)

Graham Cracker Crust – adapted from Martha Stewart

For the Pie

1. Heat oven to 375 degrees F.
2. Brush the graham cracker pie crust with the lightly beaten egg white, then bake for 5 minutes. Remove from the oven and set aside.
3. Reduce oven to 350 degrees F.
4. Meanwhile combine the egg yolks, key lime juice, lime peel, sweetened condensed milk, and sour cream in a medium bowl. Whisk until smooth. Pour into the prepared crust.
5. Bake for 15 minutes, then remove from oven and let cool to room temp.
6. Chill in fridge for at least three hours, then serve with whipped cream if desired.