Key Lime Pie

I have to say that after baking three different key lime pies this weekend, this one definitly wins the prize for the best key lime pie ever! Do you want to hear about it? Ok. So, first was a key lime pie using fresh squeezed (regular) lime juice, one can of sweetened condensed milk, one cans worth of homemade sweetened condensed milk, two eggs, and two egg yolks to help firm it up. Crust was made from gingerbread grahams. Crust got a D for getting burnt in the oven. Filling gets a C+ for being overly sweet and not limey enough.

The second key lime pie was pretty similar. It was basically a remake for a party this weekend with great friends and food. The crust was the same but non-burnt. The filling used the same ingredients minus the homemade sweetened condensed milk and using 2 less egg yolks because of it. It was crazily sweet so I rate it overall a B-, only owing to the fact that I made a nice tequila whipped cream to balance it out.

Now, let's talk this key lime pie. Wayyyy better, and ahead of the pack. I used regular grahams for the crust since the ginger flavor wasn't really coming through anyways. For the filling I found bottled key lime juice, and since I'd read that it was bomb for key lime pie I decided to go with it. I only used one can of sweetened condensed milk and egg yolks rather than whole eggs. After it was cooled I topped it with a barely sweet sour cream and lime zest. Um...perfection A++!!! This key lime pie is the best, and I now feel like I can say that after making three in two days. I also added the recipe for tequila whipped cream, since that was pretty damn good too. Hope you like it! And it's super simple to make, too. It only needs to sit in the fridge for two hours, but if you let it sit overnight it firms up much more and gets even better.

Key Lime Pie

For the crust:
1 1/2 cups graham cracker crumbs (1 sleeve food processed)
1/3 cup sugar
4 tbl salted butter, melted

Preheat the oven to 350 degrees.

In a bowl mix together the graham cracker crumbs and sugar. Add the melted butter and mix with your hands to combine. Empty into a 9" pie plate and press firmly into the bottom and up the sides. Bake for about 7-8 minutes. Cool to room temperature before adding the filling.

For the filling:
1/2 cup key lime juice (I used Nellie and Joe's)
1 14-ounce can sweetened condensed milk
3 egg yolks

Whisk together the key lime juice, condensed milk, and egg yolks until smooth. Pour into the cooled graham cracker crust. Bake for 15-20 minutes (still at 350 degrees) or until set but still wiggly in the middle. Cool at room temperature for at least 15 minutes before refrigerating for at least 2 hours. Top with sour cream topping.

For the sour cream topping:
1 cup sour cream
2 tbl powdered sugar
1/4 tsp pure vanilla extract

Mix all ingredients together and spread on top of cooled pie. Top with lime zest if desired. Refrigerate 15 minutes to set before serving.

Source: Recipes adapted from Emeril Lagasse and Nellie and Joe's Key West Lime Juice bottle.

Tequila Whipped Cream

1 cup heavy cream
2 tbl sugar
2 tbl tequila

Whip all ingredients together until stiff peaks are formed. Serve with key lime pie, if desired.

Source: Sarah Cupcake original.