Key Lime Pie
easy, tasty
This is a really good and really easy pie
Ingredients
- 1 pre-made graham cracker crust
- 4 tsp grated zest from 3-4 limes
- Juice from the (same) 3-4 limes
- 3 large egg yolks
- 1 14 oz can sweetened condensed milk
- 1/4 cup sour cream
- 1/3 cup cream cheese
- Whipped cream (canned or homemade) to top
Instructions
- Whisk egg yolks and lime zest together in a medium bowl with a hand mixer until tinted light green, about 2 minutes
- Beat in the cream cheese, sour cream and sweetened condensed milk, then the lime juice. Set aside to thicken for about 20 minutes
- Pre-heat oven to 325F
- Pour the lime filling into the crust
- Bake on middle rack until center is set but still wiggly when jiggled, 15-17 minutes
- Move pie to wire rack and cool to room temperature
- Refrigerate until well-chilled, about 3 hours
- Cut into slices, top with whipped cream and serve
Notes
- Zest the limes before juicing them
- Do not use Evaporated Milk. This recipe works because the acid in the limes reacts with the starches in the sweetened condensed milk to help thicken the filling
- This works with lemons too