"Home is the place where, when you have to go there, they have to let you in."

-- Robert Frost

Tuesday, September 18, 2012

key lime pie

Annie asks for this every year for her birthday.  It's her favorite.  It's not her birthday but I thought I'd give it a whirl because I like to see her smile just the same. It was easy and great for company.

Beware ... it's addicting.  And it's richly sweet ... so a small slice goes a long way.

Or feel free to balance the amount of filling, crust, and cream to make a pie less "to die for" ... literally.

Mostly, enjoy it's simplicity.


Easy Key Lime Pie

20 key limes (or 12-15 regular limes) Equaling 3/4 cup of juice
2 cans fat free sweetened condensed milk 
1/2 cup light sour cream 
1 tsp grated lime zest

1 prepared graham cracker crust 
or
2 cups crushed graham crackers mixed with 3 Tbls melted butter and pressed into a 9 inch pie pan to make a homemade graham cracker crust

Whip the sweetened condensed milk and the sour cream to smooth.
Add the juice of the squeezed limes. Tip: I cut my limes into quarters and crushed with a garlic press to juice them. Add zest.
 Whip to smooth.

Pour into pie crust.

Bake 350 degrees for 10 −12 minutes until firmed and tiny pin prick surface bubbles appear.

Cool and serve with whip cream and lime wedge for garnish

2 comments:

  1. Stephen loves keylime pie. I am so making this today!

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  2. i LOVE keylime pie. i lived in the keys for a bit..(when i should have been off at college :) .... i lived on this pie and conch fritters. :)

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