Key Lime Pie
I’ve wanted to make key lime pie for the last ten years. Ever since Kenny Chesney’s Key Lime Pie song came out. Not many restaurants make it. Living in California I couldn’t really find it anywhere. You almost have to go to Florida for a delicious slice of heaven. Because I wanted it to be successful the first time around, I decided to go with Celebrity Chef Emeril Lagasse’s recipe. So glad I did. It was easy and great tasting. I made two 8″ pies instead of his suggested single 9″ pie.
Servings Prep Time
16servings 15minutes
Cook Time Passive Time
35minutes 2hours
Servings Prep Time
16servings 15minutes
Cook Time Passive Time
35minutes 2hours
Ingredients
Instructions
  1. Place everything out on the counter to prepare the crust and key lime filling
  2. Preheat the oven to 375 degrees F. and start making your pie crust. Finely crush whole graham crackers or you can purchase the crumbs
  3. With your hand, in a bowl you can mix the graham cracker crumbs, sugar, and butter.
  4. Press the mixture firmly into a 9-inch pie pan or split it into two 8-inch pie pans. Bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling the pies.
  5. Lower the oven temperature to 325 degrees F. Start squeezing your limes and zest.
  6. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell.
  8. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
  9. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.
Recipe Notes

Inspired by Kenny Chesney: https://www.youtube.com/watch?v=jle9Pe2NWFg

Recipe courtesy of Emeril Lagasse, 2002

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/key-lime-pie-recipe.html?oc=linkback