the key to this pie is the lime

key lime is and will always be one of my favorite pies. it offers unparalleled sour flavors and refreshment in one chilled and delicious dessert, and it's so much different than your average fruit pie. it's a great summer treat, or after summer treat, if you need a pleasant reminder of the sun. It was not until two years ago that I first attempted making it at home, before then I'd always opted for the frozen Trader Joe's version, which is also good but it's just not the same as homemade. it's my brother Todd's favorite dessert, and so I made this recipe for his birthday a few years back.  I've made it many time since, it's the best recipe I've found for the job. It incorporates sweetened condensed milk, which I almost never cook with, to balance out the tangy lime in the filling, and instead of whipped cream it's topped with sour cream for a little extra zinger. The filling is fluffy and light, while still being creamy, and of course the lime does just what it's supposed to do by keeping the whole thing as sour and tangy as ever.  

the snail and his key lime pie.

Lime Pie

Recipe courtesy of Emeril 

1 1/2 cups graham cracker crumbs

1/2 cup granulated sugar

4 tbsp. butter, melted

2 (14 oz.) cans sweetened condensed milk

1 cup key lime or lime juice

2 whole eggs

1 cup sour cream

2 tbsp. powdered sugar

1 tbsp. lime zest

Directions

Preheat the oven to 375 degrees F. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.