SUBLIME KEY LIME PIE

I have always, always been a huge fan of all things citrus. When I was in high school, my great aunt would sometimes come to dinner, and when she did, she would bring a key lime pie for dessert. I probably ate half of it myself! (It’s fine…) Once this obsession had planted its roots, I simply had to find myself the world’s greatest key lime pie recipe. I’ve sampled TONS of recipes, and I tell you, this insanely simple, four-ingredient wonder is the best you’ll find. It’s incredibly creamy and needs no eggs to reach smooth, citrusy perfection. You can save time and buy a pre-made graham cracker crust, but I always find that making it yourself is sooo much yummier. Every single time I bring it to a gathering, someone asks for the recipe and is shocked to find out how simple it is. I’ll waste no more time in sharing it with you!

Key Lime Pie
yields 1 pie

Ingredients
Graham Cracker Crust

• 1 1/5 c finely ground graham cracker crumbs (about 1.5 sleeves of crackers—pulse in food processor or blender)
• 1/3 c sugar
• 6 tbsp melted butter

Key Lime Filling

• 2 cans sweetened condensed milk
• 1/2 c sour cream
• 3/4 c key lime juice (don’t bother squeezing your own key limes—I use Nellie & Joe brand, and it’s amazing!)
• zest of 2 limes

Method

1. Preheat oven to 375º.
2. In medium bowl, mix graham cracker crumbs, sugar, butter until well-blended. Press mixture into a 9-inch pie plate. I like to use a 1/4 or 1/3 measuring cup to press the mixture into the pie plate.
3. Bake crust for 7 minutes and let cool completely.
4. Reduce oven temperature to 350º.
5. In a medium bowl, combine all key lime filling ingredients. Mix on low with a hand mixture just until well-combined.
6. Pour filling into prepared graham cracker crust. Bake 5-8 minutes, until tiny pinhole bubbles burst on the surface of the pie. Do not brown! Chill pie thoroughly before serving. Top with fresh whipped cream and garnish with thinly sliced limes.
7. 

Pyrex 2-Pack Easy Grab Glass Pie Plate, 9.5-Inch
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