you guys, i'm obsessed.
i love key lime.
i love lemon.
i love citrus.
what is wrong with me?
for being a girl with deep ties to my first love of chocolate,
fruit is taking over my dessert universe.
we have a tradition that on vacation each sibling and their spouse has to take a night and make dinner.
our night to cook was last night, and i wanted to make a beachy, summery dessert that was fresh and tangy and pallet-cleansing after dinner.
in my opinion, chilled dessert is the way to go in the summertime.
a sugary, home-made, graham cracker crust with a tart, sweet filling topped with a distinct sour cream overlay.
i can't wait to make it again.
Key Lime Pie
adapted from Emeril Lagasse
For the crust:
1 1/2 c. graham cracker crumbs (you can buy just crumbs at the grocery store... how cool is that?!?!)
1/2 c. sugar
1/2 stick butter, melted
For the pie filling:
2 cans Sweetened condensed milk (14 oz. each)
1 c. fresh lime juice
2 large eggs
for the topping:
1 c. sour cream
2 Tbsp. powdered sugar
1 tablespoon lime zest
Preheat oven to 375 degrees. In a bowl, mix graham cracker crumbs, sugar, and melted butter together with your hands until well combined. Press the graham mixture firmly into a 9-inch pie pan.
bake until brown, about 18-20 minutes.
Remove from the oven and let cool 10 minutes before adding the filling.
Lower the oven to 325 degrees.
In a separate bowl, combine the sweetened condensed milk, lime juice, and eggs. whisk until well-blended and pour into cooled pie crust.
bake for 15 minutes, then cool the pie for at least 2 hours in the fridge.
Once cold and chilled, combine the sour cream, lime zest, and powdered sugar and spread over the pie and smooth with a spatula. let chill for another half hour or up to 6 hours, and serve chilled.