Pies

Key Lime Pie

  • 1 1/2 cups Graham cracker crumbs
  • 1/2 cups Sugar, granulated
  • 4 tablespoon, (1/2 stick) Butter, melted
  • 2 (14 oz) cans Condensed milk
  • 1 cups Key lime juice
  • 2 large Eggs
  • 1 cups Sour cream
  • 2 tablespoons Powdered sugar
  • 1 tablespoons Lime zest

    • ~Preheat oven to 375°F.

    ~In a bowl, mixthe graham cracker crumbs, sugar, and butter. 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 beforefilling.

    ~Lower the oven temperature to325°F.

    ~In a bowl, combine the condensed milk, lime juice and eggs. Whisk untilwell blended and pour the filling into the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

    ~Oncechilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the line zest as a garnish. Serve chilled.

    NOTE: If using the Key Limes, versus other limes, the pie will be very tart so be prepared!

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Bill Cotton of Roseburg, OR. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!