Sweetie, this is Sour-y Goodness~

My goodness, it’s been a while since I’ve posted. I’ve been super busy baking lots of desserts for a friend’s father’s 50^th birthday. While I wasn’t able to update my blog recently, I was able to try out some new recipes and ideas! So since I had to make three of these this past weekend, my recipe for today is KEY LIME PIE! This is the perfect combination of sweet and sour right next to a glass of fresh lemonade (check out my post for that here too!)

The only major problem with this pie is that you have to use key limes for the juice. Regular limes are nowhere near as sour, fragrant, and strong enough of a flavor to replace key limes. They can’t be found in your typical supermarket, so you’d have to order them off of online. If you can’t be bothered to buy key limes from online, then I’ll experiment and see how I can replace key limes with regular limes. 

INGREDIENTS

CRUST

·      ¾ cup graham cracker crumbs

·      2 tbsp granulated sugar

·      4-6 tbsp butter, melted

FILLING

·      One 15oz can condensed milk

·      ½ cup – ¾ cup key lime juice (depending on how strong you’d like the key lime flavor to be)

·      4 egg yolks

·      1 tsp key lime zest

WHIPPED CREAM

·      1 cup heavy cream

·      2 tbsp powdered (confectioners) sugar

·      1 tsp vanilla extract

Preheat the oven to 350ºF. Combine the three ingredients for the crust in a small bowl. Grease a 9-inch pie pan, pour the crumb mixture into the pie pan, and spread it out so it covers the bottom of the pan as well as up the sides of the pan. Place the pan in the oven for 10-12 minutes, or until the crust has been browned. Set aside to cool to room temperature.

Change the temperature of the oven to 325ºF. Whisk the four filling ingredients together until they’re completely combined. Pour the filling on top of the baked crust and bake it in the oven for 12-15 minutes until the surface of the pie is set but jiggles when shaken. Once the pie has cooled to room temperature, place in the refrigerator until it’s cold. The pie will last up until one day in the fridge.

Combine the whipped cream ingredients together in a medium-sized bowl and whip the ingredients on medium-high speed until the mixture forms stiff peaks. Decorate the top of your pie however you’d like with the whipped cream and add a couple of mint leaves for garnish if you’d like. Cut a slice for yourself and/or your friends and family and enjoy!

I’ve made this recipe multiple times, and the combination of crunchy crust, sour and sweet pie, and the light fluffy whipped cream is absolutely divine every time! ^_^