August

August

August 6, 2012

Now Serving Key Lime Pie

Need a good recipe for company this summer?


Most of us have made a Key Lime Pie at some point in time, haven't we? This particular one is a keeper! The reason we liked it so much, was the touch of sweetened sour cream, which I had never added before. We are trying different recipes, which are easy to prepare and have received the "two thumbs up" to serve during the beach vacation. This one has obviously made the list!



SUMMER'S END KEY LIME PIE
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 stick butter, melted


2 (14-ounce) cans sweetened condensed milk
1 cup key lime or regular lime juice
2 whole large eggs
1 cup sour cream
1/4 cup powdered sugar
1 tablespoon lime zest

Preheat the oven to 375 degrees F. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. 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 before filling. If you want to save time, simply use a store bought graham cracker crust.


Lower the oven temperature to 325 degrees F. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.






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