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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A light, creamy, and delicious key lime pie perfect for the Spring and Summer! Note: Although I haven't tried this variation, I heard subbing crushed oatmeal cookies (1 1/2 cups) for the graham crackers is a nice adaptation to the crust recipe! Ingredients:
1/3 of a box of a 1-pound box graham cracker |
5 tablespoons unsalted butter, melted |
1/3 cup sugar |
28 ounces sweetened condensed milk (2 14-ounce cans) |
1/2 cup sour cream |
3/4 cup key lime juice |
1 tablespoon lime zest, grated |
1 -2 drop green food coloring (optional) |
whipped cream |
lime zest |
lime wedge |
Directions:
1. - Crust.
2. Preheat oven to 350 degrees F.
3. Break up graham crackers. Place in a food processor and process to crumbs.
4. Add melted butter and sugar to food processor and pulse until well combined.
5. Press the mixture into the bottom and sides of your pie pan, forming a neat border along the edge.
6. Bake the crust until set and golden, about 8 minutes.
7. Set aside on a wire rack and leave the oven on.
8. - Filling.
9. In a medium bowl, combine condensed milk, sour cream, lime juice, and lemon zest. (If you choose to add food coloring, do this now.).
10. Mix well and pour into cooled crust.
11. Bake 8 to 10 minutes, until teeny tiny bubbles burst from the surface of the pie. (You do not want to brown.).
12. Chill pie 2 to 4 hours before serving.
13. Garnish with whipped cream and lime if desired.
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