KEY LIME PIE
When my family was on a cruise in the summer of 2007 down in the Caribbean, we took a excursion at the Florida Keys, where I got to sample an amazing slice of key lime pie. It was so refreshing and so tasty, and I knew that summer was the best time to make something just as refreshing again.
~ 1 9″ prepared graham cracker crust
~ 2 cans (~2.5 cups) sweetened condensed milk
~ 1/2 cup sour cream
~ 3/4 cup key lime juice
~ 1 tbsp grated lime zest
To start things off, preheat the oven to 350 degrees. In a separate bowl, mix the condensed milk, sour cream, key lime juice, and grated lime zest. Mix everything up thoroughly; the mixture might seem like it’s kind of liquidy for a pie, but that will get resolved once it’s been through the fridge.
Pour the mixture into the graham cracker crust and throw it into the oven for 10 minutes. This will ensure that the crust will bind together with the filling itself. Once it’s done, take it out and throw the pie into the fridge for a chill session. One thing to make clear: be sure to chill out the pie thoroughly before serving it! I left it in the fridge overnight to ensure that everything set properly, but I think that the pie could be ready-to-eat in about three hours if you really wanted to.
A slice of this pie is really refreshing on a warm summer day. It’s tart, but yet still sweet and not very heavy at all. It’s very simple to make and certainly a great dessert for a family gathering or a party!