And I love key lime pie. Why haven't I made it in, oh, the last 20 years??? I just don't know. I get it at restaurants all the time. And here's the thing - it's so EASY. So. Easy.
I went on a cruise with my hubs a couple of weeks ago, and I had Key Lime pie whenever possible. It was fantastic. (Fun fact for ya - I gained THREE POUNDS just in four days on this cruise. I kid you not. Horrible.)
I got this recipe from foodnetwork.com. It's actually Emeril's recipe!! You can't go wrong with Emeril. BAM!
Oh, and I didn't actually taste it myself when I made it this week. I made it for my friends. I can't eat sweets on this diet thingey I'm doing. How do I know it's shimmy-worthy, then? She told me. And I believe her. I mean, it's EMERIL!! It's GOT to be shimmy-worthy!
Key Lime Pie
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 4 tablespoons (1/2 stick butter) melted
- 2 (14-ounce) cans condensed milk
- 1 cup key lime or regular lime juice
- 2 whole eggs
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1 tablespoon lime zest
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.
* Kar's Note - I used store-bought graham cracker crusts. So much easier. And it tastes just as good. And then you have a nice, disposable pie tin when you want to give the pies away, like I wanted to. Voila.