As a new blogger, I really struggled with how to kick this blog off. What recipe would be my first? I swear I am more anxious about this than all of the other firsts in my life…first kiss, first home, first job, and all the rest. Then it just clicked. I was at the farmer’s market this weekend and saw the bag of fruit that would make up my mind. Key Limes! Although I live in Florida, I very rarely find any key limes at local stores or markets. These tiny citrus gems are famous for that perennial Key West, Florida favorite: Key Lime Pie. My version of this pie is smooth and creamy, tart and sweet, and is simply the perfect end to almost any meal. Join me here in sunny Florida with a refreshing slice of Key Lime Pie. Let me know if you enjoy it. I truly look forward to hearing from you.
Key Lime Pie
1 1/2 cups finely ground graham cracker crumbs
1/3 cup sugar
6 tbsp butter, melted
2 tsp lime zest
2 cans (14 oz) sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice (anywhere from 20-40 key limes)
1 tbsp lime zest
1 cup heavy cream
1 tsp lime juice
1 tbsp powdered sugar
1. Mix graham cracker crumbs, sugar, butter and lime zest (first four ingredients). Press into 8 or 9 inch pie plate. Bake in pre-heated oven at 350 degrees F for 9 minutes. Remove from oven and set aside.
2. In a medium bowl, mix sweetened condensed milk, sour cream, key lime juice, and zest. Pour into pie plate. Bake 8-10 minutes. Do not allow pie to brown.
3. Chill pie for at least 2 hours.
4. While pie is chilling, whip heavy cream, lime juice and powdered sugar to whipped cream consistency.
5. Serve pie with whipped cream.