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Key Lime Pie

Recipe and photography by Bev Davis.


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Posted August 29, 2017

This is one of my favorite desserts.  Very easy to make.  Tangy and refreshing during hot summer months or any time of year.  I use regular limes since key limes are not carried by my local grocery store.  They're usually on sale 10 for one dollar.  YES!  If you prefer real key lime juice, it is sold in bottles.  Check the juice  aisle in your grocery store.  Both homemade and store-bought crusts are perfect for this recipe.  I used store-bought.  I brush it lightly with an egg white and bake 5 minutes in a hot preheated oven.  Let cool before filling with pie mixture.  Enjoy!

1 9" graham cracker crust, store-bought or homemade
1 small egg white (yolk removed)
1 cup heavy whipping cream, cold
1 14-ounce can of sweetened condensed milk
2 tablespoons sour cream
2 tablespoons lime zest
1/3 cup key lime or lime juice
2 sliced limes for garnish
8 vanilla wafers for garnish

Preheat oven to 375 degrees.  For this recipe, I used a store-bought graham cracker crust.  Lightly brush crust with egg white.  Place in preheated oven for 5 minutes.  Remove from oven.  While the crust cools, prepare filling.

Pour heavy whipping cream into a medium-sized bowl.  Use an electric mixer to stir until stiff peaks form.  This will take about 10 minutes.  Zest limes before squeezing.  Add lime zest, sweetened condensed milk, key lime OR lime juice, and sour cream to the whipped heavy cream.  Evenly combine with a spoon.  Pour mixture into prepared crust.  To garnish, place 3 sliced limes in center, surround with 8 vanilla wafers (see photo). Cover and freeze 4 hours up to overnight.  Makes one 9" pie with about 8 servings.