Key Lime Pie
yield: 8 SERVINGS
prep time: 20 MINUTES
cook time: 23 MINUTES
total time: 43 MINUTES
Fresh squeezed key lime juice gets turned into a sweet and tangy pie with a yummy creamy texture and whipped cream topping.
For the crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons melted butter
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
For the key lime filling:
- 2 (14 oz.) cans sweetened condensed milk
- 2/3 cup fresh squeezed key lime juice
- 1/2 cup sour cream
- 1 tablespoon key lime zest
For the whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Preheat the oven to 325 degrees. Prepare a 9-inch pie pan by greasing it with butter or nonstick spray.
Mix the graham cracker crumbs, melted butter, sugar, and cinnamon in a bowl, and then transfer to the pie pan. Press the mixture evenly to the bottom and around the sides.
Place the pie crust into the oven and bake for 10 minutes, or until slightly browned. Remove from the oven and let cool.
In a mixing bowl, add the sweetened condensed milk, key lime juice, sour cream, and lime zest. Mix until smooth, and pour it on top of the graham cracker crust.
Place the pie back into the oven and bake for 10-13 minutes, or until tiny bubbles form on the surface. Remove from the oven and let cool.
Place in the fridge for at least a couple of hours up to overnight.
To make the whipped cream topping, pour the heavy cream, powdered sugar, and vanilla extract into a mixing bowl. Beat the mixture until light yet stiff peaks form.
Spread the mixture over the top of the pie, or place the whipped cream in a dessert decorating tool to pipe on top of the pie and decorate as desired with whipped cream and lime garnish. Enjoy!
Adapted from Allrecipes.com via Eagle brand.