Key Lime Pie

I'm always assigned to bring a dessert to family functions.  I really don't mind because it gives me the opportunity to try something new, or refine a family favorite.  This past weekend was Labor Day.  St. Louis has seen the hottest week or so of the summer lately, so I was looking for a cooling dessert.  Key Lime pie seemed like a good choice.  I didn't have to worry about keeping a pastry pie crust chilled while I made it and it doesn't bake long.  I had almost all of the ingredients in my pantry, too.

Overall, I would give this recipe a 12 on a 10 point scale.  Yes, it is that good.  And easy to make.  The pie didn't last long enough for me to take a picture!  I was urged to make it again soon, and my sister-in-law requested that I make it for her birthday in January!

So, here it goes....Sorry for the lack of photography!

Key Lime Pie

1 1/2 cups graham cracker crumbs*

1/2 cup granulated sugar

4 tablespoons melted butter

2 14 oz. cans sweetened condensed milk

1 cup key lime juice*

2 eggs

1 cup sour cream

2 tablespoons powdered sugar

lime zest

*Note:  If making your own graham cracker crumbs, pulse plain graham crackers in a food processor until you have fine crumbs.

*Note:  Key limes were available at my supermarket, but they were the size of acorns!  I didn't think the bag would yield a cup of juice, so I used Nellie & Joe's Key Lime Juice.  It saved a lot of time, too.

Preheat oven to 375 degrees.

In a medium bowl, mix the graham cracker crumbs, sugar and butter with a spoon.  Firmly press the mixture in a  9-inch pie pan (not deep dish) before the butter sets.  Bake for about 15 minutes until brown.

Remove from oven and allow to cool to room temperature before filling.  I allowed it to cool down on the counter, then placed in the refrigerator for awhile because of the heat.

Lower the oven to 325 degrees.

In a clean medium bowl, combine the condensed milk, lime juice and eggs.  Whisk until well blended and smooth and pour into the cooled pie shell.

Bake for 15 minutes.  Remove from oven and allow to cool down before you refrigerate it.  Cool in refrigerator for at least 2 hours.  

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie.

Use a microplane, zester or box grader to zest lime over the top of the pie.  Garnish with lime slices or wedges.  

Serve chilled.

*I made the pie at home, but needed to take it to the party.  I covered the chilled pie with plastic wrap and packed it in a cooler bag with "blue ice".  I mixed the sour cream and powered sugar right in the sour cream container, put the lid on and packed it in the bag, too, along with the lime.  When I got to the party, I spread the sour cream mixture on the pie, zested the lime on the top and garnished with lime wedges and returned to the refrigerator until dessert time.  I noticed that my mom had some whipped cream (in an aerosol can), so I also garnished with a star of whipped cream as I served each piece.