There is a certain deficiency in one’s diet that is too often overlooked: key lime pie. Can’t remember the last time you had it? I would bet that it’s either because someone else gobbled it up too quickly or you only get to have it on that rare summer evening. This decadent, creamy pie is so rich you might think it is chocolate. But the light, bright finish of lime lifts the heaviness and makes you want at least one more slice [even if this is your third already].
Pies begrudge cakes because they tend to always end up neglected. Who in college has time to bake a pie? [Or can spare the calories to eat one!?] This recipe for key lime pie gives a new meaning to “Easy as Pie” taking really only about 5 min of prep time, 15 min of cooking, and 2 hours “hands-off” chilling, It is also storable in the freezer for about 2 weeks, if you can hold yourself back that long. [This way you can evenly disperse caloric intake over the next few days…right?] The longest you will wait is the chilling period, which although it can be equally as maddening, has a definite payoff.
Choosing to freeze the pie was a critical part of this pie-rfect key lime pie; an observation made by my roommate. It kept longer and the consistency was much better. Instead of pudding, it was like smooth ice cream.
The moral of the story: give “piece” a chance. A piece of pie that is.
Key Lime Pie
Graham Cracker Pie Crust
2 [14oz] sweetened condensed milk
1 cup lime juice [fresh squeezed – will take about 6 limes]
2 whole eggs
1 cup sour cream
¼ cup powdered sugar [make it as sweet or sour as you desire]
1 tsp grated lime peel
1. Preheat oven to 325˚ F.
2. In a separate bowl, combine sweetened condensed milk, lime juice and eggs. Whisk [or stir vigorously with a fork] until well combined.
3. Pour into graham cracker crust, bake for 15 min.
4. Chill in fridge for at least 2 hours.
5. Combine sour cream and powdered sugar in small dish. Spread on top of pie. Sprinkle lime peel as garnish.
6. Place in freezer until solidified.