Key Lime Pie
Creamy, rich, tangy, dessert.
Equipment
- 9 inch Pie Dish
- Bowls
- Spatula
- Mixer
Ingredients
- 2 14 oz. condensed milk
- 3/4 cup freshly squeezed lime juice
- 1/2 cup sour cream
- 1 tablespoon lime zest
- 4 egg yolks
- pinch of salt
FOR THE CRUST
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 1 tablespoon sugar
Instructions
- Preheat the oven to 350ºF. Lightly grease a 9-inch pie dish. In a bowl, combine all crust ingredients, mix until well incorporated.
- Use the bottom of a glass to press the graham cracker mixture onto the pie dish, then press the edges. Bake for 10 minutes. Set aside.
- In a bowl, add the egg yolks, mix until smooth. Add condensed milk, sour cream, lime juice, lime zest, and salt. Mix in medium-high for 2 minutes or until smooth.
- Pour the filling in the pre-baked graham crust, smooth the top. Bake for 10-15 minutes or until the sides start bubbling. It's ok if it's a little wobbly, cool for 2 hours before serving. Serve with whipped cream or garnish with lime zest.