Key Lime Pie reminds me of Florida and the Carolina’s. Why? I’m not sure but making the pie reminds me of warm sunshine, some palm trees, spring and summer time, the south and …. Well, I loved making this pie. It’s fresh, tart and sweet and every bite just melts in your mouth.
I must admit, I was intimidated by making this pie and any pie that reminds me of custard. Probably because when I was on Celebrity Chopped I got second place because I couldn’t think quick enough on making a custard pie or dish. Anyway, making this pie doesn’t take a lot of ingredients and a lot of the work is either baking it and then the rest is done in the refrigerator to set.
So enjoy the spring and summertime, well really anytime, by making this pie.
In a bowl add in graham crackers and shortbread crumbs and sugar. Whisked together. Add in the butter and mix till the crumbs are wet and come together.
In a pie dish, firmly press the crumbs on the bottom and up the sides of the dish. Bake for about 6-10 minutes until the crust is set.
While the crust is baking, in a large bowl add in the condensed milk, sour cream and egg yolks and whisk together until completely mixed together. Add in the juice of the two limes and the key lime juice and whisk together till all the ingredients are mixed together.
In the cooled pie crust add the filling. Gently tap the dish on the counter to pop any air bubbles. Bake for about 15-20 minutes till the pie has set and a toothpick comes out clean.
Once the pie has cooled down refrigerate the pie for at least 2 hours if not overnight to completely set the pie.
In a large bowl add the whipping cream, the powdered sugar and zest (and vanilla if adding this in). Whip until the cream has thickened to a consistency to decorate pie.
In a piping bag add the whipping cream. Do small dollops of cream around the edge of the pie. If desired, place a large dollop in the center and add two or three thin slices of lime to decorate. If you have extra zest, sprinkle some all over the pie if desired as well.
I prefer little dollops of whipping cream around the edge of the pie. This way if someone wants more whip cream you can serve it.
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