This year, I convinced my beau (a.k.a. my Garden Wilson) to enter his sa-weet key lime pie in the county fair. On Tuesday, he entered his pie, had it judged, AND found out the results when he picked up the remainder of the pie that afternoon. (Sure…I have to wait until tonight for my results…but I digress.) Well, he won FIRST PLACE! I’m not surprised. It is THE best key lime pie I’ve ever tasted – and I’ve even eaten the ones in Key West. With his permission, I am sharing with you the recipe for his now-prize-winning key lime pie.
KEY LIME PIE
Note: This recipe is made in three steps: crust, filling, and topping
- 1 1/2 cups graham cracker crumbs (1 sleeve of crackers, crushed, should be the right amount)
- 1 1/2 Tablespoons white sugar
- 1 1/2 Tablespoons brown sugar
- 7 Tablespoons butter, melted
- 1 1/2 Tablespoons honey
- 9-inch spring-form pan
1.Preheat the oven to 350 degrees Fahrenheit. Remove sour cream from the refrigerator to warm a bit before using in topping recipe.
2. Combine the graham cracker crumbs and both sugars in a large bowl.
3. Mix together the melted butter and honey, then add to the dry ingredients. Mix well with a fork.
4. Spread the mixture on the bottom of a 9-inch spring form pan. Be careful not to compact the crust too much.
5. Bake crust at 350 for exactly 8 minutes. Let cool for 10 minutes before adding filling.
- 4 egg yolks
- 1 (12 oz) can sweetened condensed milk
- 1/2 cup key lime juice, preferably fresh squeezed
1. Mix all ingredients together in a bowl with a whisk until combined well.
2. Gently pour filling into cooled crust, “jiggling” to spread the filling evenly on the crust.
3. Bake pie at 350 for 15 minutes. Let cool at least 10 minutes before adding topping.
- 1 cup sour cream (not light sour cream!)
- 1/2 cup white sugar
1. Add sugar to the sour cream and mix well until the sugar dissolves.
2. Gently pour onto cooled pie, “jiggling” to spread the topping over the filling.
3. Refrigerate overnight.
~ Remove spring-form ring, plate, and enjoy!
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