Photo: Key Lime Pie Recipe
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 4 tablespoons (1/2 stick butter) melted
- 2 (14-ounce) cans sweetened condensed milk
- 1 cup key lime or regular lime juice
- 2 whole large eggs
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1 tablespoon lime zest
Directions
Preheat the oven to 375 degrees F.
In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
Lower the oven temperature to 325 degrees F.
In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.
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By Dottigus
Tri-Cities, Was...
on March 19, 2013
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The Keylime Pie that I made was horrible!!!!! All you can taste is that sweet condensed milk. It was sickening. No one could eat their piece.
By S3v3n0ut
on March 14, 2013
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I don't think I've ever had a key lime pie made from fresh squeezed key limes before, and let me tell you what a difference it makes! Obviously the lime flavor is dependent on the quality of your fruit, and mine just happened to turn out really well. The one part of the recipe. Was hesitant on was the sour cream topping. After adding the sugar I was afraid it would ruin it because it was still not very sweet. However, I didn't trust in the recipe. Don't be afraid of adding it. With the deep tart and sweet favors of the lime, the topping adds a nice balance. Lastly I also adjusted e baking times to what the other reviewers have stated and it worked well.
By lea8199
on February 23, 2013
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I could eat the entire pie by myself.. so easy to make and so delicious.. I did not use the two full cans of condensed milk because it would be a tad too much for my taste..I only used about 1 3/4 of the two cans. This is definitely a keeper.
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