bits and pieces

Monday, April 25, 2011

the best and easiest key lime pie in the whole wide world

Sad confession: I am not a HUGE fan of pie. Sure there is nothing wrong with apple pie with a scoop of ice cream, but pie has never been my number one. 

Except for key lime pie. I could eat key lime pie all day, every day. Furthermore, this pie is probably one of the easiest things you could bake, and when you whip out a key lime pie, people tend to get irrationally impressed.
I reposted this pie recipe because a) I have too much baking in my kitchen to bake anything else and post it and b) I will probably make this pie in the near future as I forgot about it until my friend Scottie requested the recipe the other day. 

happier days.. full of pie!
How can one forget about PIE?! What's wrong with me - where is my mind? Clearly things have gotten dire over the winter if I could manage to a) be sad and b) forget about the easiest (seriously) and also tastiest key lime pie in the world. 

So yes! I have reposted this recipe to share it with the the masses (dozens). It's spring, it's sunny, it's glorious, it's pie time. Seriously. Make pie. Have friends over for tea. People don't drink tea enough anymore. Enjoy your pie with a cup of Earl Grey and get back to me. 

ingredients for the pie:
2 cans of condensed, sweetened milk (not to be confused with evaporated milk)
3/4 cup of sour cream
1/2 cup key lime juice (sometimes I cheat and just use normal lime)
as much lime zest as you can gather from those little guys

for the crust:
1-1.5 cups of crushed graham cracker crumbs (it depends on how thick you want your crust)
2-4 tbsp of melted butter (adjust accordingly)

other things you'll need:
pie pan OR a spring form pan - these can make your key lime pies or cheesecakes look real fancy-like. If you're using a spring form pan make sure you grease it well otherwise your pie will stick.

  1. preheat your oven to 425 degrees.
  2. grease your pie pan/spring form.
  3. mix your butter and graham cracker crumbs together and press into the pie pan to form what should somewhat resemble a pie crust. Bake for 5 minutes. Remove from oven.
  4. zest your key limes.
  5. if you haven't already, juice your key limes. They are small and annoying to juice so as mentioned, sometimes I cheat and just use normal limes. Yes, I guess that means it would just be a lime pie, but hey, sometimes I want pie and don't have key limes lying around the house.
  6. mix together your 2 cans of condensed milk and sour cream until totally blended. Stir in your key lime juice and HALF of your lime zest.
  7. pour your delicious pie mixture into your pie crust. Sprinkle the remaining lime zest on top.
  8. bake for 8-15 minutes until your pie is no longer jiggly in the middle and if you touch the centre ever so gently, it feels firm-ish and doesn't stick to your finger.
  9. cool your pie and stick it in the fridge for a few hours. Waiting to eat your pie is the hardest part of this whole recipe.
note: these pies freeze exceptionally well which makes them excellent for making ahead of time and sticking in your freezer. They also make delicious frozen treats on hot summer days or surprise I-forgot-I-had-a-pie-in-my-freezer midnight snacks.

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