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Key Lime Pie Recipe

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This recipe for Key Lime Pie is from The Rehoboth United Reformed Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Graham cracker crust:
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tbsp. butter melted

Key Lime Filling:
28 oz. sweetened condensed milk
½ cup light sour cream
¾ cup key lime juice
zest from 2 regular limes or 4 key limes

Whipped Cream Topping:
1 cup heavy whipping cream
½ cup powdered sugar
1 tsp. vanilla extract
Directions:
Directions:
Graham cracker crust:
Preheat oven to 375ºF.
Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8" - 9.5" pie pan. Bake for 7 minutes. Cool for 30 minutes.

Key Lime Filling:
Preheat oven to 350F
Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes.
Let pie cool slightly before chilling. Chill for at least 4 hours but preferably overnight.

Whipped Cream Topping:
Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla. Spread/pipe the whipped cream on top of the cooled pie. If preferred, can top with extra lime zest.

 

 

 

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