Monday, November 28, 2011

~Key Lime Pie~

I can't remember what website I got this recipe from, but I do remember it had over 1,000 five star reviews!! You know it has to be good! I hadn't ever had key lime pie before, but due to my recent obsession with limes and a purchase of 21 limes for 97 cents at a grocery sale (yeah that's right), I decided to make one. To clarify, this is not a true key lime pie, but rather lime pie. Key limes com from the Florida Keys and are somewhat difficult to find in southern California this time of year. However, this pie still tasted extraordinary and is the easiest thing to make. In fact, my family gobbled it up for Thanksgiving (pun intended) so quickly that I only got a couple bites! I have already had numerous requests to make it again for our upcoming Christmas party.

This is post-baked. Do NOT brown the pie when baking it. It's only cooked for a few minutes, then chilled in the refrigerator.

I think next to French silk chocolate pie, this is my favorite pie!

you'll need:

1 9 in. graham cracker crust (I made mine)
1/2 c. sour cream
3/4 c. fresh lime juice (MUST be fresh!)*
2 cans sweetened condensed milk
1 Tbs. grated lime zest
whipped cream (optional)

get busy:

Preheat the oven to 350 degrees. In a medium bowl, combine all of the ingredients and mix well. Pour into gram cracker crust. Bake for 5-8 minutes. DO NOT BROWN! Chill pie in the fridge until cold and serve cold. Garnish with whipped cream if you want. We had homemade whipped cream on top, which I would highly recommend. This pie will literally be a huge hit at any party, gathering or dessert; I promise!

*When squeezing the lime juice, it took me about 10 good-sized limes to get 3/4 c. If you use key limes, you will need about 20. They are much smaller.

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