Saturday, April 08, 2006

Key Lime Pie Recipe

My friend Amy says, "nothing tastes as good as thin feels....EXCEPT when it comes to this pie." She gave me the recipe (from Cottage Living Magazine, February of this year) and I was finally able to make it today. Key limes aren't very common around here, but Henry's (a local health-oriented market) got in a shipment from Mexico. These limes were really small, so I had to use two full one-pound bags of limes. It helps having some kind of juicer. Super easy to make, yummy and tart.

Key Lime Pie

1+1/4 cups crushed graham cracker crumbs
2 Tbsp granulated sugar
4 Tbsp butter, melted
2 (14 oz each) cans sweetened condensed milk
1+1/4 cups Key Lime juice (can substitute the more common Persian limes, but do NOT use the bottled juice)
2 large eggs, lightly beaten
1/2 cup creme fraiche or sour cream
2 Tbsp powdered sugar
garnishes: grated lime zest and lime slices

1) Preheat oven to 325 degrees. Mix graham cracker crumbs, granulated sugar, and butter and press firmly into bottom and sides of a 10-inch pie plate. Bake for 15 minutes or until lightly browned. Remove from oven and let stand 15 minutes to cool.
2) Whisk together condensed milk, lime juice, and eggs until well blended. Pour into crust. Bake 18 to 20 minutes or until set. Chill in refrig at least 4 hours.
3) Combine creme fraiche and powdered sugar. Spread evenly over chilled pie. Garnish if desired with a last minute squeeze of lime and grated zest on top. For variation, you can substitute 1/4 cup chopped dry roasted macademia nuts for 1/4 cup of the cracker crumbs, and add to the 1 cup of crumbs. Proceed as directed, then sprinkle an additional 1/4 cup chopped dry roasted macademias evenly over topping.


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