Living in a place where it’s hot most of the year has made me love refreshing and colorful desserts, especially fresh fruity ones. One of my favorites is Key lime pie made with Key limes. It is so beautiful and great to serve with a back yard barbecue.
Key limes are different from the larger Persian limes in size, taste and flavor. They are smaller, a little paler and the skins are thinner than the bigger lime. The juice is a pale yellow in color and the taste is also different from the Persian lime. Key limes are also known as West Indian Limes or Mexican limes. Key limes are named after the Florida Keys which are a group of islands off the southern coast of Florida in the USA. Key lime pie is associated with being eaten in the Florida Keys but now these days it is served all over the world.
Everyone who makes it has their own version including Jaimie Oliver. Some people use egg yolks for a very rich version but I use the whole egg and it turns out beautifully!
8oz of freshly squeezed key lime juice
2 packs of graham crackers crushed
8oz butter (melted)
I can of sweetened condensed milk.
8oz Sour cream
4tsp oz icing sugar
Start by squeezing the juice of 20 Key limes to make about a cup of key lime juice and put aside.
Then preheat the oven to 350 degrees Fahrenheit
Put the graham crackers in a plastic bag and crush with a rolling pin.
Empty the crumbs into a bowl and add the melted butter
Keep crushing the crumbs until a little crumbly but not powdery,
Put the crumbs in to an oven proof pie dish and stamp the crumbs into the dish and make the base of the pie.
Put the graham cracker pie base into the oven and cook for 10 minutes.
Bring it out of the oven and set aside to cool.
In the meantime add your freshly squeezed Key lime juice to a mixing bowl. Add the sweetened condensed milk and the 3 beaten eggs.
Whisk till the mixture is thick and goes from yellow to white and mixed very well.
Pour the mixture into the pie dish on top of the pie crust.
Place into the oven and turn the oven down to 325 degrees.
Cook for 20 minutes, take it out and allow to cool.
When cooled add 4oz sour cream on top sweetened with 4 teaspoons of icing sugar. Smooth the sour cream over the pie.
Decorate with some lime zest or a piece of lime.
If you wish you can make a meringue and add this on top of the pie instead.
Sweet and refreshingly tart plus tangy all at the same time.
Author: Mum blogger Homara Woodhead
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