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Key Lime Pie

January 7, 2012

Key Lime Pie

 

Happiest of new years to you, gentle readers!  We have had an incredibly busy and crazy end to 2011, with lots of travel, lots of celebrations (I turned 30 — and Marc flew my mom out to surprise me!) and lots of dinners from a box (veggie burgers, stick-it-in-the-oven entrees from Trader Joe’s) or repeat recipes.  We did have a few special dinners, but no time to blog.  Lucky for you, we have a queue of meal posts that will be coming your way, hopefully soon.  May 2012 be full of delicious dishes and on-time posts!  Here’s hoping.

Starting the year off sweetly, I can’t wait to share this delicious key lime pie recipe with you!  Marc’s grandpa made a key lime pie at Thanksgiving, and swore up and down that it was beyond easy.  I was motivated to make my own, and have since made it TWICE — once for a holiday gathering with friends, and once for New Year’s Eve with my family, per the request of my brother.  I found this recipe from Chaos in the Kitchen, one of my favorite blogs.  This recipe is super easy, but EVERYONE will think that it took you quite a while to put this together. Enjoy!

 

Key Lime Pie

adapted from Chaos in the Kitchen

 

  • Graham cracker crust (make your own using a recipe found here, or use a store bought crust, which is what I did)
  • 2 14-oz. cans of sweetened condensed milk
  • 1 c. key lime juice (you can squeeze your own, or use a bottle of key lime juice, found in the juice aisle of your local grocery store)
  • 2 eggs
  • 3/4 c. sour cream
  • 3 tbsp. powdered sugar
  • Lime zest
  1. Preheat oven to 325 degrees.
  2. In a bowl, combine condensed milk, lime juice and two eggs.  Whisk until well blended , and pour into pie shell (if you make your own pie shell, you MUST make sure that your pie shell is completely cool).
  3. Place pie shell on cookie sheet and bake for 18-20 minutes.  Pie filling will be slightly wobbly upon taking out of the oven, but will firm up when cools.
  4. Cool pie and refrigerate for at least 2 hours, but better if it is overnight.
  5. Before serving pie, combine sour cream and powdered sugar in a small bowl, and spread topping over chilled pie.
  6. Sprinkle with lime zest before serving.
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