A few weeks ago, I whipped up a Key Lime Pie from a recipe I found on Allrecipes.com. It was so simple, yet so wonderful at the same time, that I can't wait to make it again. It was creamy, sweet, tart, and it cut so beautifully. The recipe calls for "3 cups" of sweetened condensed milk, and not really thinking, I used 2 cans. I believe one can is 14 oz, so I ended up using 4 extra oz. of the milk, but since I like sweetened condensed milk so much, it wasn't a bad thing. :)Another option you have is to reserve the extra 4 ounces, and eat it up with a spoon. Either way works.
(Note 2/3/2010: I've made this many times in the past year, and have always just used two full cans of sweetened condensed milk, so I will change the recipe to 2 cans).
(Note 2/3/2010: I've made this many times in the past year, and have always just used two full cans of sweetened condensed milk, so I will change the recipe to 2 cans).
I used one can of fat-free milk; one can of regular with this recipe. My other changes include using a butter shortbread crust instead of the graham, bottled (gasp!) lime juice, and leaving out the lime zest. I'm sure with the fresh juice and zest, it would have been even better, but I'm living in a temporary apartment right now and am "kitchen impaired".
Key Lime Pie VII from Allrecipes.com
1 (9 inch) prepared graham cracker crust
2 (14 oz) cans sweetened condensed milk
1/2 cup sour cream or plain yogurt (light sour cream works)
3/4 cup key lime juice
1 tablespoon grated lime zest
2 (14 oz) cans sweetened condensed milk
1/2 cup sour cream or plain yogurt (light sour cream works)
3/4 cup key lime juice
1 tablespoon grated lime zest
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
Hey Dishy, I love Key Lime Pie and Marshall discovered the he loves it too! (We had a piece in a restaurant down by the beach as our anniversary dessert!)
ReplyDeleteSweetened condensed milk is what we used when I lived in Idyllwild to make snow ice cream. Yummy...
Jam
I've made a key lime pie for years with condensed milk & lime juice, but I like the idea of sour cream in the mix. The pie looks so smooth & creamy!
ReplyDeleteGranny, I've made a few recipes that use eggs, and I liked those, but we really liked this one even though there was no eggs.
ReplyDeleteI have some of that Nellie & Joe's Key Lime Juice...the closest I'll get to key limes here in the opposite corner of the US from where they grow. I've heard the bottled stuff is a pretty good way to go though. Maybe Martha said it. No, that can't be; she'd be growing the limes herself. Anyway, your pie makes my mouth hurt in anticipation of that tart sweet first bite!
ReplyDeleteYum. This looks delicious. I love anything with lime. Great pictures.
ReplyDeleteI've been wanting to make a key lime pie for a long time, so I used your recipe this afternoon, and it turned out so delicious! We all really liked the crust made from shortbread, instead of graham crackers. I'll have to use two packages next time, because the four-ounce package just didn't make enough crust. YUM.
ReplyDelete