Key Lime Pie

I’m not ready to give up summer. As much as I love Fall, I feel like summer hangs on for a while in California. It’s shorts and tank weather in Healdsburg and it’s already mid-October! It’s hard to settle in for a comforting hot mug of apple cider when you’re sweating profusely still. Recently I decided to make a key lime pie for a dinner party. I’ve actually never had key lime pie before and something about the sound of it got me excited and I ventured to try my first attempt at it.

I have to say, I wasn’t disappointed. It was creamy and refreshing and just a delicious slice of goodness. If you’re not ready to give up summer just yet, try this key-lime pie. I promise you, you’ll find yourself savoring every last bite.

MAKING YOUR KEY LIME PIE

Makes: 1 Key Lime Pie + 2 small tartlets

INGREDIENTS

FILLING:
2 1/2 cups sweetened condensed milk (two 14 oz. cans)
2/3 cup sour cream
3/4 cup lime juice

TART SHELL:
15 graham crackers (8 oz)
6 tablespoons melted butter
1 tablespoon lime zest

TOPPINGS:
3/4 cup heavy whipping cream (cold)
Extra lime zest

INSTRUCTIONS

MAKING THE CRUST

1. Preheat oven to 350 degrees.

2. In a food processor, crush the graham crackers until you have fine crumbs (alternatively, put them in a plastic ziplock bag, press the air out, seal, and smash with a rolling pin).

3. Mix with melted butter until it has the texture of wet sand. Press the graham cracker mixture into a 9 or 10 inch tart ring. I used a 9-inch and ended up having enough crumbs to make 4 extra small tartlets.

4. Bake the crust for 7 minutes, remove from oven and set aside.\

5. Meanwhile, combine the condensed milk, sour cream, lime juice, and lime zest.

6. Pour into the baked tart shell and return to the oven for 5-8 minutes until set (not browned).

7. Let the pie cool completely.

8. Whip the cream until soft peaks form and top the pie with the whipped cream.

9. Sprinkle some of the extra lime zest on top for a little decoration.

Bon Appetit!