This truly is the PERFECT Key Lime Pie. It has just the right amount of lime goodness and the texture is smooth and creamy!
With the few inklings of Spring we have been having (that means we have actually seen the sun here in the NW), tulips in the grocery store and everything green on Pinterest I have been totally craving key lime. Maybe the fact that a Caribbean vacation sounds really good right about now too has added to the key lime craving.
In order to curb that craving I made a key lime pie this weekend. I have to say it is pretty amazing. And it may just be the Perfect Key Lime Pie or at least until I really can get myself to the Florida Keys and taste the real thing!!
Today I’ve got a step by step tutorial for you – it’s pretty and easy and so worth the effort!
A key lime pie starts with a graham cracker crust. Now you can buy a premade one at the store but one made from scratch is SO MUCH better! You don’t even have to crush your graham crackers you can find graham cracker crumbs in the baking aisle. Just combine that with some butter and sugar and you’ve got a homemade graham cracker crumb. The perfect base for a key lime pie. You do not need to bake the crust before you fill it.
Now a key lime pie is called key lime pie for a reason – it uses key limes. Key limes can be found in your grocery store, sometimes. They are tiny little things and it takes about 30 of them to make enough juice for a pie. I have always used key lime juice from Nellie & Joe’s and it works great. It can easily be found in the juice aisle at the store. The juice is combined with some sweetened condensed milk and sour cream. Yep -that’s it.
Pour that into your graham cracker crust and it only bakes for about 10 minutes!
You want little bubbles to form just underneath the surface of the pie . Look to the left side of the pie and you can just see them.
I then turn off the oven and let it sit in the warm oven for another 30 minutes or so. You don’t want the pie to start to turn brown. Then it goes into the refrigerator over night.
I know – torture! Having to wait until the next day to enjoy a piece. But I promise, it’s worth the wait.
I like to top the key lime pie with a little whip cream that I sweetened with some powdered sugar and vanilla. I put it in a decorating bag and with my biggest star tip I pipe a pretty little border around the pie.
Sprinkle a little lime zest onto the whipped cream and you’ve got perfection. Now all you have to do – is take a bite!
Now just close your eyes and you can almost imagine yourself in the Florida Keys!
For other yummy key lime flavored recipes try:
- 1¼ C graham cracker crumbs
- ¼ C sugar
- 5 Tbsp butter, melted
- 2 14 oz. cans sweetened condensed milk
- ½ C sour cream
- ¾ C key lime juice
- grated lime zest for garnish
- Whipped cream for garnish
- Combine crumbs, sugar and butter. Mix until blended
- Press crumbs into bottom and sides of a 9 inch pie pan
- Combine sweetened condensed milk, sour cream and key lime juice. Stir until smooth
- Pour into pie pan
- Bake for 10 minutes in 350 degree oven, until tiny bubbles form on the surface.
- Turn off oven and let pie sit in oven for 30 minutes - do not allow to brown.
- Chill before serving
- Garnish with shipped cream and lime zest