Key Lime Pie

 

adapted from All Recipes and Gourmet

  I know it is the middle of November and most people are thinking of pumpkin or pecan pie... but I was just in the mood for something a little more tropical. It was easy to find key limes (they had them at Whole Foods) and 1 bag (around 15) yielded about 3/4 cup of juice. I used a bottled key lime juice for the other 1/4 cup.


Ingredients

For crust
1 1/4 cup graham cracker crumbs {from 9 (2 1/4-inch by 4 3/4-inch) crackers}
2 Tbsp. sugar
dash of cinnamon
5 Tbsp. unsalted butter, melted

Pie filling
4 egg yolks
2 cans sweetened condensed milk
1/4 cup sour cream
1 cup key lime juice


Directions

Make crust:
    Preheat oven to 350°F.  Stir together graham cracker crumbs, sugar, cinnamon, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a lightly sprayed 9-inch (4-cup) glass pie plate.  Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on. 

Make filling and bake pie:
   Whisk together condensed milk and yolks in a bowl until combined well. Add sour cream and whisk to combine. Finally, add key lime juice and whisk until combined well (mixture will thicken slightly).

Pour filling into crust and bake in middle of oven 10-12 minutes. Cool pie on rack for about 20 minutes (filling will set as it cools), then chill, covered, for several hours.

 Garnish with lime slices, whipping cream, or meringue.