In The Kitchen | Key Lime Pie

I love baking and I especially love making pies (see my #Jessicas100pies on Instagram to view past pies!) I usually go with a flakey crust and custard filling, but for Adam’s birthday weekend, I decided to make his favorite - Key Lime Pie. The recipes I used were so easy and the result was tangy, sweet and silky. If you’re a newbie to pie making, I bet you could tackle this recipe! 

Graham Cracker Crust (original recipe here)

- 1 ½ C graham crackers

- 1/3 C sugar

- 6 T melted butter

Start by tossing your graham crackers into the food processor and get them pretty well crumbled. Add sugar. Slowly add melted butter until the mixture clumps up a bit. Transfer to 9″ glass pie dish and evenly press to bottom and sides. Using glass will help you hold the dish up to the light and see if you have any holes!

Bake for 7 minutes at 375. Let cool completely before filling. 

Key Lime Filling (original recipe here)

- 3 14oz cans of sweetened condensed milk

- ¾ C key lime juice

- ½ C sour cream

- 1 T freshly grated lime zest (about one lime)

Combine all ingredients and transfer to cooled graham cracker crust. I like for a little bit of the crust to show around the edges, so if you’ve used a smaller pie dish, you might have a little filling left over. Bake for 6 minutes at 350. Watch closely! Don’t let your pretty pie get brown. 

Let your pie cool on the counter and transfer to the fridge once at room temperate. To garnish, slice a lime with your mandoline (be careful!) and layer over the top of the pie. To serve, slice and add a dollop of freshly whipped cream (heavy whipping cream with a little sugar and dash of vanilla). 

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