Key Lime Pie Recipe - serves 8
Graham Cracker Crust: Ingredients: -1 1/2 cups of finely ground graham crackers -1/3 cup sugar -6 tablespoons of melted butter -1/2 teaspoon cinnamon Directions: -Place about 12 graham crackers in ziplock bag. Hit with mallet until finely ground. -Melt 6 tablespoons of butter for about 1 minute in microwave. -Mix graham crackers, butter, cinnamon, and sugar in medium bowl until it feels like consistent wet sand. -Press into 8 or 9 inch pie plate. Make sure you push it til it's near the top of the plate. -Bake at 375 degrees for 7 minutes. Refrigerate for 1 hour.
Pie filling: Ingredients: -3 cups sweetened condensed milk -1/2 cup sour cream -3/4 cup lime juice (about 2 bags of key limes) -1 key lime worth of zest Directions: -Cut and squeeze two bags of key limes, or until 3/4 cup full. -Mix together sweetened condensed milk, key lime juice, and sour cream in medium bowl until you reach semi-thick consistency. -Grate one key lime into bowl until key lime loses most of its color. Stir zest into mix. -Pour in prepared pie crust. -Bake at 350 degrees for 5-8 minutes. Remove once tiny pinholes start to surface beween that time. DO NOT BROWN. -Refrigerate for at least 4 hours.
Whipped Cream: Ingredients: -1 cup heavy whipping cream -2 tablespoons sugar -1 1/2 teaspoon of vanilla extract to taste Directions: -Place medium bowl in freezer for 15 minutes -Pour sugar, heavy whipping cream, and vanilla in bowl. Use electric egg beater and mix on medium-high for 5 minutes. Once it starts to thicken, mix on low for 1-2 minutes. -DO NOT OVER BEAT. There is a fine line between it turning into whipped cream and it turning into butter. -Place in air tight zip lock bag and freeze for 10 minutes. Use to decorate pie. Garnish with thinly sliced limes underneath whipped cream if desired. Store leftover cream in fridge for up to 10 hours. -Yields 1 1/2 to 2 cups
Enjoy!
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