This is a great pie for the Holiday season. You and your guest will love it.
There seems to be very little history as to when Key Lime Pie was introduced. Doing a little research it seems like it was somewhere around the 1800’s in or around Florida. This is a simple recipe and doesn’t take a lot of prep time; but be sure to allow enough time for the cooling.
- ½ cup granulated sugar
- 4 tablespoons (1/2 stick butter) melted
- 2 (14-ounce) cans condensed milk
- 1 cup key lime or regular lime juice
- 2 whole eggs
- 1 cup sour cream
- 2 tablespoons powdered sugar
- 1 tablespoon lime zest
- Preheat the oven to 375 degrees F.
- Directions for Crust
- In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
- Lower the oven temperature to 325 degrees F.
- In a separate bowl, combine the condensed milk, lime juice, and eggs. Mix until well blended and place the filling in the cooled pie shell.
- Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
- 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.