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)
posted by Les @ 9:44 AM
18 comments
18 Comments:
Yummy!
I'm not a huge fan of key lime pie (too tart), but my husband and dinner guests thought it was a great recipe.
I was glad to hear you say to "avoid the bottled juice." I've only tried it with the juice, really fancy, organic, famous stuff and I've hated the taste. I'll try yours soon. I LOVE key lime pie. It is one of my favorite tastes on the earth. Thanks, my friend.
Nan, I think I've heard that bottled juice in a key lime pie winds up leaving you with a metalic aftertaste. That's why I was inspired to try this recipe since she advises strongly against bottled juice in favor of fresh limes. And it's nice that regular Persian limes work just as well as true Key Limes, which are sometimes difficult to find.
Personally, I wasn't all that impressed with the creme fraiche and would just go with sour cream next time around.
A blogger who loves to read and cook. Awesome. I added you to my blog roll.
Thanks for stopping by, Kristy. I'll have to pop over and check out your blog. :)
Les...I love this blog!! I love Key Lime Pie too. I'm definitely trying this one.
BTW, my kid's LOVED the Chicken Kiev Recipe, and I think my husband is going to like the meatball soup!!
Stepanie - I'm flattered. Thank you for your kind words. I'm enjoying this blog, too. Motivates me to try new recipes. Glad to hear the Chicken Kiev was a big hit. Especially with kids. That's great!
I wonder if you answer cooking questions. :)
Every time I try to make a buttercream frosting from scratch, it tastes really chemically. I think that's coming from the powdered sugar, but I'm not sure. Do you have any insights on that?
Trista - I wish I could help. I have no idea what could be causing that. I Googled buttercream frosting and chemical taste, but didn't come up with any answers. Sorry!
Tristi - Sorry about that typo in your name!!
That's okay about the typo! Not a problem!
Thanks for looking up the question for me. I appreciate it.
If you have trouble finding fresh key limes, try a Mexican grocery. I always find them there, for example "Avenza" (sp?)here in Denver. My local grocers carry them too, and also Asian markets have them regularly. You can ask your grocer to stock them as they're not that difficult to bring in. By the way, since the pie is so sweet, I eliminate the sugar in the graham cracker crust as it has so much sugar already in it. And you eliminate one of the eggs. I usually use only the egg yolks for a richer, stiffer consistency. And you can eliminate them entirely if you're allergic to eggs.
Annonymous - Thanks for the tips. We have several Mexican and Asian stores here, so I'll keep that in mind next time I make the pie.
Hello KISS THE COOK,
I just prepared TWO of these pies, per your recipe, tonight, as my contributions for our family reunion. Fortunately we do have access to real key limes here in South Texas, and I imagine they'll make a difference. The Key limes are sweeter, more aromatic, and have a more "gemlike" lime taste, the same way that mandarins are like a more gemlike version of oranges. I bought 60 key limes, which I dutifully squeezed, one-by-one.... Never-never would I use bottled/reconstituted lime juice... you might as well not even bother! The juice of 60 key limes only yielded me 2 cups of lime juice... in a pinch, I augmented this amount with some orange juice, which brought it to 2.5 cups, the amount called for if the recipe is doubled.
I did decide to use creme fraiche instead of storebought sour cream: essentially I bought a pint of heavy whipping cream, poked some holes in the cardboard for "breathing", and let the cream sit out, unrefrigerated, for 48 hours-- no more, no less. It yielded a thick, firm creme fraiche with a decidedly sour, but not unpleasant buttermilk smell... The trick is to "catch it" at the right moment. With some sugar added, it became smooth and delicious tasting, and I think it will accent the tartness of the lime filling marvellously. I'll probably garnish with grated lime zest curls. I can't wait for my clan to taste this sensational pie... I will earn many Brownie points, I'm sure... thanks for the recipe!!
DAVE
Dave - Thanks for posting a comment. I hope the pies are a huge success! And thanks for the info about do-it-yourself creme fraiche. I may have to try that next time around. Enjoy your reunion. I hope hurricane Dean doesn't cause problems for you!
Les, I think it was Nellie & Joe's I had used, but maybe not the recipe on the bottle. I wonder if it was something else in the recipe I used that made it not so good. Whatever - the one I just made is fantastic. Easy, few ingredients, great. Worth trying to see what you think.
Nan - I'll definitely try your recipe. I'm all about easy these days! :)
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