Key Lime Pie
- 1 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 4 tablespoons (1/2 stick) butter, melted
- 1 store-bought graham-cracker crust pie shell
- 2 14-ounce cans condensed milk
- 1 cup key lime or regular lime juice
- 2 whole eggs
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1 tablespoon lime zest
Preheat the oven to 375º F. For the crust, mix the graham cracker crumbs, the sugar, and the butter together with your hands. Press into a 9-inch pie pan as evenly as possible and bake for about 20 minutes until brown. Remove and cool before filling. If you'd rather just buy a pie shell, skip this whole step.
Yield: 1 9-inch pie
Preheat the oven to 325º F. Combine the condensed milk, lime juice, and eggs. Whisk them together until well-blended and then pour into the pie shell. Bake in oven for 15 minutes and let chill for at least 2 hours. When it's all chilled and set, combine the sour cream and powdered sugar and spread it on top of the pie with a spatula. Sprinkle the lime zest on top as garnish and make sure it's served nice and chilled.
Source: Television Food Network, Emeril Lagasse
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