Thursday, June 9, 2011

4 Key Lime Pie

Ever since we made this Key Lime Pie at our monthly bible study a couple weeks ago, I have been dying to make it for the men in my life. . . especially since Key Lime Pie is my dad's ultimate favorite! So when a sweet friend gave me a bag full of key limes that she wasn't going to use, I knew exactly what I would do with them!
But let me warn you, making a key lime pie is a labor of love! Zesting those little "blessings" took forever and I don't think my pointer finger will ever be the same from holding the zester for HOURS! Next time I will try making the pie with (gasp) regular limes! :-) Although it took forever to make. . . the pie turned out beautifully!
 We had a play date scheduled for today, so I decided to take the pie to the play date and have our first "Pie by the Pool!" Doesn't that sounds magnificent? A hot summer day, swimming for hours, and then topping off the play date with cold key lime pie???
Dixie was so sweet to invite Gus over to play! (Wrigley had just been to the groomer so she could not attend!)
 Sam wanted to do exactly what Gus did. . . if Gus sat. . . Sam sat. . .
Gus had so much fun exploring!
And kept begging me to throw the ball. . .
Again. . . and again. . . and again. . .
and. . . Sam LOVED the key lime pie! :-)
Don't worry, I saved a piece for my Dad and Nate. . . my dad is a "key lime pie" connoisseur and said that this recipe was the best key lime pie he had ever had! :-) SUCCESS! :-) I'm making it again for Father's Day (with regular limes. . . shhh!) ;-) 
Hope you are enjoying summer as much as I am! :-) 
Key Lime Pie
Graham crackers (I used a sleeve of graham crackers. . . looking back I would use two sleeves of graham crackers and double the butter and sugar)
6 TBS. butter
1/3 cup white sugar
1/2 cup sour cream
3/4 cup key lime juice (about a bag of 20 limes)
1 TBS. grated lime zest
3 cups (2 14oz. cans) sweetened condensed milk
Preheat oven to 350 degrees. Use 9 inch prepared graham cracker crust, or, to make crust: mix graham cracker crumbs, butter and sugar in large zip lock bag. (I used a food processor and then mixed the crumbs with the sugar and butter in the zip lock bag). Blend well and press into pie plate. Bake for 7 minutes. Let cool. While cooling, in medium bowl, combine 3/4 cup key limes juice with 3 cups condensed milk and 1/2 cup sour cream and 1 TBS lime zest. Mix well and pour into baked graham cracker crust. Bake in preheated oven for 5-8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices (or lime zest) and whipped cream if desired.
Food For Thought
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4 comments:

  1. I just love this, and I can't believe you made it from scratch. That's patience, girl! Did you use a Microplane zester/grater? They are the BEST.

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  2. We loved having pie by the pool with you!!!
    And, I will add my two cents that this was the absolute best key lime pie I've ever had. P agreed & loved the slice you saved him!!

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  3. SO happy you posted this. I AM MAKING IT!

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