Pages

Tuesday, December 20, 2011

Key Lime Pie


My dear hubs made me a Key Lime Pie for my birthday "cake" this year. Some of you who know me know that I am not a big dessert person, but he pretty much said, this year I have to eat a birthday cake! One of my all time favorite desserts is key lime pie. If I go into a restaurant that has it...I drool all over the menu, but never order it. *Shrug* dunno why, just don't. So he had the bright idea to make the pie, then force feed it to me tonight! Mind you...after seeing these pics...whose complaining! Tee Hee. Now he borrowed the recipe from Emeril Lagasse from the Food Network's website, so I have attached the link as well, I mean you gotta give prop's where prop's are due right! But...MMMMM...can't wait to dig in tonight!

1 1/2 cups graham cracker crumbs (Hubs used a preformed graham cracker crust)
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
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 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. 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 using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.