Just in time for your holiday celebrations, enjoy this recipe for key lime pie. Archive it for the future because it is a keeper. It is always delicious.
Key lime pie is named for the key lime fruit cultivated in Florida. It is yellowish and much smaller than the green limes that we buy in the grocery stores. But for this simple and fast recipe I used bottled organic lime juice, but feel free to use fresh squeezed. Some people use graham crackers for the crust. I usually use ginger snap cookies. Ginger snaps are a much hardier cookie, has more flavor and does not get as soggy as graham cracker crusts. This time I did not have ginger snaps so I improvised. I used biscoff, the airline cookie. The flavor is bold and the texture is similar to ginger snaps. The lesson learned, use what you have. And by all means, use what you like.
Key Lime Pie
- 2 Cups cookie crumbs
- ½ Cup granulated sugar
- 4 Tablespoons melted butter
- 2 Cans sweetened condensed milk
- 1 Cup lime juice
- 2 Whole eggs
- 1 Teaspoon vanilla extract
- ½ Cup sour cream
- 5 Tablespoons powdered sugar
- ¼ Teaspoon vanilla extract
- 2 Teaspoons lime zest
- Preheat the oven to 325 degrees F.
- Mix the cookie crumbs, sugar, and butter.
- Press the mixture firmly into the pie dish, and bake about 10 minutes.
- Remove from the oven and allow to cool before filling.
- In a separate bowl, combine the condensed milk, lime juice, eggs and vanilla extract.
- Thoroughly blend and place the filling into the cooled pie shell.
- Bake in the oven for 20 minutes.
- Allow to chill in the refrigerator for at least 2 hours.
- Once chilled, combine the sour cream, powdered sugar and vanilla extract and dollop on the pie.
- Sprinkle the lime zest as a garnish.
Additional info and variations: When at all possible, use organic ingredients or those without artificial flavors and preservatives. The cooling time allows the pie to set and not be runny. So, let it cool, if you can resist. From personal experience, it may not look good but it still tastes good runny. Add the sour cream topping after the pie cools or the heat will make it run. Trust me, I have done that too. You can add the topping in dollops or make more to cover the entire pie. It’s your personal preference. Use this recipe but make the dish your own. Add, subtract or modify any ingredient to suit you and your family’s taste. This makes cooking enjoyable.
And always remember to add a good measure of prayer and do it as unto the Lord.
Harriet Noel Jones