Photo: Kristi's Key Lime Pie Recipe
Ingredients
- 1 cup key lime juice, or regular lime juice, or 6 to 8 key limes, quartered
- 16 ounces water
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup sour cream
- 2 large eggs
- 1 (9-inch) graham cracker crust
- 8 ounces whipped topping
Directions
If using 6 to 8 limes instead of lime juice, put water in blender or food processor, set processor on puree, and with processor running drop lime slices in, one at a time. Key limes are very tough - do not drop in too many at one time. Drop in 8 to 10 slices, maybe more if you have a really powerful blender or processor. Process completely, then pour through strainer into another container. Make sure to press out all of the juice, discard lime remains then pour the lime juice back into blender. Again, drop in lime slices, repeating the above process until you have processed all of the limes. Set aside 1 cup of the resulting lime juice.
Preheat oven to 350 degrees F.
Blend key lime juice with the sweetened condensed milk. Add the sour cream. In a separate container, beat the eggs, then add to the key lime mixture and beat for 1 minute. Pour mixture into the graham cracker crust. Bake for 10 minutes. Remove from the oven and cool pie completely, about 1 hour. Top with whipped topping and put in freezer. Freeze at least 3 hours. Serve straight from freezer. Cutting the pie is made easier by wetting a knife in hot water before slicing.
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By Latin and cant cook
on August 15, 2011
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yup
By wendysgems_12113250
Illinois
on April 22, 2011
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IMPORTANT: Do NOT use the blender and grind your limes in water as Kristi does on the show. I did it that way the first time, bought Key limes, and as stated before, the pith made the pie so BITTER, we could not eat it. Another trip to the store for Key Lime Juice, and all was well! Twenty years ago I ate the best piece of Key Lime pie, EVER, at the Lighthouse restaurant in St. Augustine, Florida. I have been trying to replicate it ever since, to no avail, until now! This is the most flavorful, creamy, key lime pie you will ever eat. Please make your graham cracker crust from scratch and do NOT use dairy topping. Freeze the pie and dollop with REAL whip cream just before serving. Yum!
By elidavalles_624013
buckeye, AZ
on April 12, 2011
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I made this wonderful pie today using real key limes that I squeezed out myself by hand, it was worth every drop of juice! This Pie is the best I ever tasted. not to tart and def not to sweet, it was perfect. very,very good. It took less than 10 minutes to make and less than 1/1/2 hrs to set in my freezer set to the highest setting. I used a shortbread recipe for the crust and added a little whipped cream (about 1/2 cup into the sour cream and whipped it as directed, baked it as directed.cooled it as I mentioned , topped it with whipped topping added some grated key lime zest to the topping and chilled it and it set perfectly. it holds it's shape pretty well. The taste was so much more authentic than using limes. please take a little more time and squeeze out your own juice. the best pie we ever had a new fav at home.
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