Key Lime Pie
1 1/4 cups graham cracker crumbs
2 Tbsp. granulated sugar
4 Tbsp. butter, melted
2 (14-ounce) cans sweetened condensed milk
1 1/4 cups Key lime juice (approx. 10 medium-sized limes)
2 large eggs, lightly beaten
1/2 cup crème fraîche or sour cream
2 Tbsp. powdered sugar
Garnishes: grated lime zest and lime slices
Preheat oven to 325 degrees. Mix graham cracker crumbs, granulated sugar, and butter with hands; press firmly into a 10-inch pie plate. Bake at 325 degrees for 15 minutes or until lightly browned. Remove and let stand 15 minutes.
Whisk together condensed milk, lime juice, and eggs until well-blended. Pour into crust, and bake at 325 degrees for 18 to 20 minutes or until set. Chill at least 4 hours.
Combine crème fraîche and powdered sugar. Spread evenly over pie, and garnish, if desired.
You can substitute the more widely available Persian limes for Key limes but avoid the bottled juice.
Recipe from Food editor, Kim Sunée, Cottage Living Magazine (2006)