Key Lime Pie Recipe

Living in Abu Dhabi has forced us to adjust to what is available in the grocery stores of a foreign country.  While the selection is better than what I anticipated, there are some things that they just don’t have… Key Lime Pie is one of them.  Charles’ birthday is the day after Will’s… my husband is just not a ‘cake’ guy -  He adores a Key Lime Pie.  In our first year of marriage I attempted to make him one and it was of epic failure!  After juicing and zesting what felt like a billion tiny little limes – I said, never again…  It only took about 7 years later and trying to buy one in several grocery stores and bakeries in Abu Dhabi for me to muster up enough umph to give it another go.  By the way – the bakeries had no idea what I was even talking about.  I hit allrecipies.com and dug for the perfect key lime pie recipe… I thought I’d try this one since it had 1,202 reviews and all of them where 5 stars. It was identical to the ones I had been buying in the states and was absolutely DELICIOUS. The best thing about it was that it really couldn’t be easier. Of course I forgot to take a picture of mine – so I pulled this one off the website… the only difference was that I piped on homemade whip cream to make it look more ‘fancy’ for Charles’ birthday.  He truly didn’t believe me that I made it…. the recipe is that good!

Ingredients:

• 1 store bought 9 inch prepared graham cracker pie crust
• 3 cups sweetened condensed milk (*notice it is cups not cans)
• 1/2 cup sour cream
• 3/4 cup key lime juice (*no key limes here so I just used regular limes)
• 1 Tablespoon grated lime zest (*easier to grate zest first and then juice)

Directions:

1. Preheat oven to 350 degrees F (175 C *for all my non-USA resident friends)
2. In a medium bowl, combine condensed milk, sour cream, lime juice and lime zest.  Mix well and pour into graham cracker crust
3. Bake in preheated oven for 5-8 minutes… yes that is all! 5 – 8 minutes.  (*mine took a tad longer more like 10) you will see teeny tiny little pinhole bubbles burst on the surface of the pie – that is when you take it out.  DO NOT BROWN.  Chill pie thoroughly before serving.  Garnish with whipped cream (*make it yourself! so much better) and thin lime slices.

If you save recipes on Allrecipes.com or want to print it out from there here is the link: 

KEY LIME PIE VII