I’m writing a love letter. It’s not my first, I’ve written a couple to my husband before. But this one is different. The recipient: Graham cracker crust.
But wait, this is a post about key lime pie. I know that. But what would this pie be without its lovely, crust accomplice? So soft, the perfect thickness, the right amount of sweetness to accompany the tart of the key lime. With every bite, I melt just a little bit more. A little happier for eating it, yet a slow disappointment rising because the end is near. Butter, sugar, graham cracker crumbs. Need I say more?
I guess I do have to say more because, like I said – this post is about key lime pie.
I am unlike many people in our great nation (I can only assume, because I don’t really know any facts) – oddly enough, I lived in Florida for many years and have never had a slice of key lime pie. Not one. Not even a bite of someone else’s. To be honest with you, I never had an urge to try it either. Never appealed to me. Why would I want to eat a pie made with lime juice? I’m a chocolate and caramel kind of girl. If I want limes, I’ll take them in my margaritas and ceviche.
Enter Father’s Day 2011. Until now, it never crossed my mind that I may never partake in a piece of key lime pie. Until now, I didn’t care if I ever did. Then I had a conversation that went a little something like this:
Me: Hon, what do you want me to make you for Father’s Day?
Hubbs: One of my favorite pies – Key Lime Pie.
Me (on the inside): Excuse me? Ew.
Me (On the outside): Absolutely, that sounds great!
Um, have I mentioned I have never had key lime pie before? How the heck am I going to make something I have no taste basis to go off of? What if I don’t like it at all? If I think it’s bad, how will I know if it’s good? I jumped in anyways and took it on.
Boy did I take it on! First of all, notice I have no step-by-step photos because this pie is ridiculously easy. Ri-di-cu-cous. If you use a pre-made crust, its even easier. Just mix the filling, bake several minutes and chill.
How did I do? Let me say that my husband had two slices after he had his plate of father’s day ribs. Success! So what did I think of it? O-M-G. Are you serious? I have been missing out! It was tart, and sweet, and velvety all in one little heavenly bite. Just enough tartness to make those taste buds in the back of your mouth tingle. Don’t forget the sweet love affair I have with the graham cracker crust.
Needless to say, I had one and a half slices on Sunday and now it’s almost midnight on Monday and I am about to go grab another piece – to make sure it taste the same as the piece I had earlier today. Draw your own conclusion. I think I might have to rewrite my love letter.
Key Lime Pie
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 T butter (1/2 stick), melted
2 (14 ounce) cans condensed milk
2 whole eggs
1 cup sour cream
2 T powdered sugar
1 T lime zest
Preheat the oven to 350 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 12 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.
* My grocery store did not have key limes (plus, you would have to squeeze a ton of them to get 1 cup), but I found key lime juice in the bottled fruit juice aisle. Also, the sweet sour cream topping is an excellent compliment to the pie – let it chill and thicken before spreading – but you can substitute whipped cream if you would like.
Linked to: Full Plate Thursday, Friday Potluck, Fresh Food Friday