Key Lime Pie

Last week I made a key lime pie and took it as our dessert for our monthly knitting night. I bought a bag of Key Limes at the Buford Highway Farmers market....the whole bag was only .99 Cents! I found a recipe by Emeril Lagasse and it was very easy and very delicious. I needed one cup of lime juice for the pie and I got that much from the bag and had about 4 limes left over.

You make a basic graham cracker crust and the pie filling is just lime juice, eggs and sweetened condensed milk. The most time-consuming part is squeezing all the juice but it's well worth it because the tartness of the key limes combined with the sweetness of the milk is divine.

Mix it all up, pour it in and bake.

For the topping, the recipe suggests sour cream. I had this Mexican sour cream on hand and used that. This sour cream is really, really good. It has a slightly thicker, creamier texture than regular sour cream and has great flavor.

Enjoy! Here's the full recipe:
Key Lime Pie

1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tbsp (1/2 stick) butter, melted
2 (14-ounce) cans sweetened condensed milk
1 cup key lime or regular lime juice
2 whole eggs
1 cup sour cream
2 tbsp powdered sugar
1 tbsp lime zest for garnish

Preheat oven to 375 degrees. In a bowl, mix graham cracker crumbs, sugar and butter. Press mixture into 9-inch pie pan and bake until brown, about 20 minutes. Remove from oven and cool.

Lower oven temperature to 325 degrees.
Combine milk, lime juice and eggs. Whisk until well blended and pour into cooled pie shell. Bake for 15 minutes, then chill in fridge for at least 2 hours. Once chilled, combine sour cream and powdered sugar and spread over top. Decorate with lime zest.