Key Lime Pie
Dan and I took a trip down (for the 3rd time) to the Florida Keys to celebrate our upcoming 10 year anniversary. One of the things we look forward to is sitting on our balcony, eating key lime pie, with a cup of coffee. I am typically not a huge coffee drinker, but I must admit, the tartness of the pie goes so well with the bitterness of coffee. And I do not like bitter coffee, so that is saying something.
When we were down there, there was a small ma and pa cafe (City Hall Cafe around mile marker 88 if you ever make it down there) where we LOVED to get pie. We think they have the best pie, but every place claims that, right? Well, we got home, I was bound and determined to replicate what we had down there. I found a recipe that is adapted from this one, that I think is true to Florida Keys, key lime pie. The key is to use KEY limes, not regular limes. They take awhile to juice, but I bought a lime juicer that has made all the difference.
I have now made two pies since being home and each time we keep saying how “this” is how key lime pie is supposed to taste. Try it for yourself!NOTE: You can now EASILY PRINT any of the recipes I have shared on this blog! Just click the “Print Recipe” link and it will lead you directly to the recipe for you to print and use for later!
Key Lime Pie {Print Recipe}
Ingredients:
- 1 graham cracker crust
- 3 cans sweetened condensed milk
- 1/2 c. sour cream
- 3/4 c. key lime juice
- 1 t. grated lime zest
- Whipped topping (optional)
Directions:
1. Combine sweetened condensed milk, sour cream, juice, and zest; mix well.
2. Pour into crust.
3. Bake in 350 degree preheated oven for 9 minutes or until bubbles start to form.
4. Serve with whipped topping.
