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I've baked a lot of Key Lime Pies and this one always receives the most compliments. Forget the ones with flour or food coloring. This one is also the simplest.
Key Lime Pie
1 9" graham cracker crust
2 14 oz cans of sweetened condensed milk
½ cup sour cream
¾ cup key lime juiced
1 Tbsp lime zest
- Preheat oven to 350 degrees.
- In a bowl, combine condensed milk, sour cream, lime juice and lime zest. Mix well and
pour into graham cracker crust.
- Bake for 8-10 minutes, until tiny pinhole bubbles burst on the surface of the pie.
DO NOT BROWN!
- Chill pie thoroughly before serving.
- Garnish with lime slices and whipped cream if desired.
Personal Notes: A graham cracker crust for a 9" pie shell is 1 1/2 cups crushed graham crackers mixed with 1/4 cup melted butter. The lime zest is not optional. Especially if you're using regular limes, which is fine. Then use a heaping tablespoon of lime zest. This will also give the pie a green hue. (I hate food coloring.) If you use key limes, it will take about 36 of them to get enough juice! Lastly, it always takes about 14 - 15 minutes for mine to bake and get the tiny bubbles (that never seen to burst) but I've had no problems with the pie setting nicely. Just cool completely and then refrigerate.
I've baked a lot of Key Lime Pies and this one always receives the most compliments. Forget the ones with flour or food coloring. This one is also the simplest.
Key Lime Pie
1 9" graham cracker crust
2 14 oz cans of sweetened condensed milk
½ cup sour cream
¾ cup key lime juiced
1 Tbsp lime zest
- Preheat oven to 350 degrees.
- In a bowl, combine condensed milk, sour cream, lime juice and lime zest. Mix well and
pour into graham cracker crust.
- Bake for 8-10 minutes, until tiny pinhole bubbles burst on the surface of the pie.
DO NOT BROWN!
- Chill pie thoroughly before serving.
- Garnish with lime slices and whipped cream if desired.
Personal Notes: A graham cracker crust for a 9" pie shell is 1 1/2 cups crushed graham crackers mixed with 1/4 cup melted butter. The lime zest is not optional. Especially if you're using regular limes, which is fine. Then use a heaping tablespoon of lime zest. This will also give the pie a green hue. (I hate food coloring.) If you use key limes, it will take about 36 of them to get enough juice! Lastly, it always takes about 14 - 15 minutes for mine to bake and get the tiny bubbles (that never seen to burst) but I've had no problems with the pie setting nicely. Just cool completely and then refrigerate.
Will post a picture later today!
Thanks! I never heard of baking key lime pies and was surprised to see you mention waiting for it to cool. And absolutely has to be key limes, even if I end up with a huge pile of tiny halves (I soak the halves in a simple syrup and make yummy lime syrup to use in drinks/recipes)
The pie went over well and went quickly. I got to work a few minutes early to garnish it. I only had five minutes to cut and zest a lime to decorate it so it's not as neat as I'd like it to have been but, here's the picture.
I'm a bit confused - the filling has round edges and striations like a chilled pie - my baked pies typically drop from the edge and form a smooth surface. Just curious, because I'm new to pie making.
I'm a bit confused - the filling has round edges and striations like a chilled pie - my baked pies typically drop from the edge and form a smooth surface. Just curious, because I'm new to pie making.
It has to do with the baking time. This was a cold, creamy filling when it went into the oven and it was only baked for 14 minutes. That's enough time for these ingredients to set but not bake through, which is what you want to avoid here. You don't want it to bake firm and/or brown. Just until tiny bubbles begin to form.
That's why you can still see the spatula lines from spreading the filling. If this were left in the oven to bake for the amount of time it would take, say an apple pie, to bake, you would see the filling firm up and begin to pull away from the crust just a bit. But, with only 14 minutes, the filling doesn't get hot. It doesn't need to because there's no "meat" in it. (Apples, pumpkin, etc., that need time to get hot and soften a bit.) It's just a cream pie.
It has to do with the baking time. This was a cold, creamy filling when it went into the oven and it was only baked for 14 minutes...
I always assumed the key lime pies I've eaten were unbaked - and they all looked like that one. What do I know - I'm a guy who doesn't normally cook desserts (except for custards).
Next up, is going to be a Pancetta and Gruyère Tart. I still have a Chocolate Peanut Butter Pie that I promised to make, but I want to get away from desserts for awhile. I'm more about the savory!
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