A Bohme Cooked Meal

Sunday, July 31, 2016

Key Lime Pie

So decided to go the store to go buy the makings for Greek Lemon Chicken Soup.  I was walking through the produce and saw a bag of key limes.  I know right then and there that I wanted to make this pie.  I again forgot to take pictures of this because I shoved this in my face.  The graham cracker crust was mind blowing.  I used cinnamon graham crackers and it changes things for the better.  I didn't uses key limes and grabbed key lime juice from the drink isle.  This is a great summer dish and you only use the oven for a total of 20 minutes.

Graham cracker crust
  • 1½ cups ground graham crackers
  • ⅓ cup granulated sugar
  • 6 tbsp butter, melted
Key Lime Filling
  • 2 14 oz cans sweetened condensed milk
  • ½ cup light sour cream
  • ¾ cup lime juice OR key lime juice
  • zest from 2 regular limes or 4 key limes
Whipped Cream Topping
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
Graham cracker crust
  1. Preheat oven to 375F.
  2. Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8" - 9.5" pie pan. Bake for 7 minutes. Cool for at least 30 minutes.
Key Lime Filling
  1. Preheat oven to 350F
  2. Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes.
  3. Let pie cool slightly before chilling. Chill for at least 3 hours.
Whipped Cream Topping
  1. Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla. Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired.

No comments:

Post a Comment