Summer Treats #2: Key Lime Pie

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.

enjoy! :)