The ABSOLUTE Best Key Lime Pie Recipe!
Classic Lime Pie
CRUST:
1 ¼ cup of Honey Maid graham cracker crumbs (1 pkg.)
2 T. sugar
5 T. butter, melted
FILLING:
2 (14 oz.) can Eagle Brand ® sweetened condensed milk (or substitute 1 can for store brand)
2/3 cup fresh lime juice (You can use partial Real Lime juice from a bottle, but use at least 2 real limes.)
1/3 cup sour cream
2 tsp. grated lime peel (or at least the zest of 1 lime)
TOPPING:
1 cup heavy whipping cream
¼ cup powdered sugar
1 ½ tsp. vanilla extract
DIRECTIONS:
Heat oven to 325 degrees F. Combine graham cracker crumbs (I use food processor, Ninja) to grind into fine crumbs) and sugar. Add melted butter and stir until evenly moistened. Press mixture into the bottom of a 9” pie plate to form a crust. (I use the edge of a measuring cup to press the edges evenly in the pie plate). Bake 10-15 minutes or until crust begins to brown. Cool 15 minutes on a wire rack.
In a medium bowl, whisk together the condensed milk, lime juice and sour cream. Stir in lime zest. Pour filling into graham cracker crust. Bake 10-15 minutes until tiny bubbles begin to form on the surface of the pie. Cool completely on a wire rack – 10-15 minutes. Chill in the refrigerator.
Beat whipping cream in a mixer with whip attachment. Then gradually add powdered sugar on medium speed until cream is stiff. Top pie with whipped cream. Chill at least an hour before serving. Best served the same day.
Note: Because I like to decorate my pies with whipping cream, I use my Stabilized Whipping Cream recipe (YouTube video) which is double the size of this recipe for whipping cream. I then decorate with added lime zest.
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