Friday, February 18, 2011

Recipe Fridays: Key Lime Pie

With the surprisingly spring-like weather popping up this week, I'm starting to get spring fever! That means one thing: delectable warm weather treats like key lime pie. I've been searching for a quick, easy recipe, and I found the perfect one from Emril Lagasse. Trust me, this pie will disappear in a matter of minutes.

Crust (by the way, this is a great crust recipe to have on hand for other pies):

1.5 cups graham cracker crumbs (which is basically one of the packages of graham crackers in a box)
1/2 cup sugar
4 tablespoons (1/2 stick) butter, melted and cooled

Mix these ingredients and then press into a 9-inch pie pan. Bake at 375 for 20 minutes or until golden brown. Let crust cool to room temperature.

2 cans (14 oz) of condensed milk
1 cup of key lime or regular lime juice
2 eggs

Stir until everything is fully blended. Pour filling into the cooled pie crust. Bake at 325 for 15 minutes. Then chill in fridge for at least 2 hours.

Topping (this is what I find really interesting about this recipe--omit if you like)
1 cup sour cream
2 tablespoons powdered sugar
Lime zest

Mix sour cream and powdered sugar. Spread on top of pie after it has cooled. Sprinkle with lime zest and serve.

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