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 😉
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
- 6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
- 2 1/2 ounces (5 tablespoons) unsalted butter, melted
- 1/4 cup sugar
- 1/8 teaspoon salt
- Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined
- Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.
For the Pie
- Heat oven to 375 degrees F.
- Brush the graham cracker pie crust with the lightly beaten egg white, then bake for 5 minutes. Remove from the oven and set aside.
- Reduce oven to 350 degrees F.
- 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.
- Bake for 15 minutes, then remove from oven and let cool to room temp.
- Chill in fridge for at least three hours, then serve with whipped cream if desired.