Key Lime Pie
An Easy & Delicious Dessert!
I have two favourite pies. Pecan Pie and Key Lime Pie. Coconut Cream Pie is a VERY close contender. Maybe that one is next. My wife is the Pecan Pie Princess, and I don't wanna mess with a good thing.
I am terrible at baking. You know how I know? I don't. It intimidates me, so I never do it and therefore I know I am not good at it. Ashley always tries to change my mind because baking calls for precision, science and attention. She's not wrong that I enjoy all of those things in my cooking, but baking is just so much more finicky. I finally decided to stop being such a baby about it and go all in with one of my favourites. You only hurt or kill those you love, amirite? This pie was surprisingly simple and any hack can do it.
Pie crust
(The thick crust was on purpose. I love graham cracker crust and would eat it alone, but that doesn't seem socially responsible.)
Preheat the oven to 375°f
1 1/2 cups of graham cracker crumbs
1/3 cup of granulated white sugar
1/2 cup of melted salted butter
Mix your crumbs and sugar. Mix in the butter slowly with a fork. Once it’s mostly mixed, run a whisk around in the bowl to break it up evenly. Doesn’t need to be tacky. It’ll magically solidify when baking which I didn’t believe when I first saw it.
Take a 9” pie plate and form the crust. Start with the edges and work your way out. Press gently, but firmly. Like when you tell vegans to leave your bbq. I used a flat bottomed measuring scoop to make it even. Pre bake the crust for about 7-9 minutes until it gets golden brown.
Let cool for at least 30-45 minutes on the counter.
Filling:
Turn the oven down and preheat to 350°
2 cans of Eagle Brand CONDENSED milk. Not evaporated. They aren’t the same. See, I’m learneding!!
3/4 cups of freshly squeezed lime juice. You can use regular limes if you can’t find key limes, but don’t be lazy and try to find them.
1 cup of 14% m.f. sour cream. The "m.f." doesn't actual stand for muthafu.. Oh... It stands of "milk fat" as opposed to butter fat. More learning! You can substitute with Greek yogurt, but you’re already in for a penny here with the butter, sugar and Eagle Poop (seriously why is it so damn thicc boi??) Don’t cheat yourself, treat yourself!
1.5 tbsp of lime zest. Get yourself a fine gauge zester. Or, use the edge of a serrated steak knife and scrape the lime. Try not to get too much rind. Just the green stuff!
Whisk all these together until evenly mixed. Put your shoulder into it!
Slowly spoon the filling in. Bake at 350° for 10-15 minutes. Keep an eye on the crust unlike me. It was fine, but looked a little "Tan Mom" well-done. Allow to cool on the counter and then let set in the fridge for at least 3-4 hours.
Optional (because I forgot to make it) Top with REAL whip cream and eat the entire damn pie. It's SO MUCH BETTER homemade!!
