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  • Kelly Marshall

Steve's Key Lime Pie


I made this pie for the first time when my friend Steve was in town from New Orleans. It was his first time trying key lime pie! (he had 2 slices). Steve is also my dad's name and this is his favorite dessert so in honor of both, I've named it Steve's Key Lime Pie.


This pie is in the style of Key Lime, but whether you use actual key lime juice or regular lime juice is up to you. You can use the lime juice in a jar found in the produce section, or juice about 6-10 limes (more if using actual key limes).


Depending on your pie dish, you may need to alter the baking time. Keep an eye on it toward the end and give it a wiggle to make sure the pie has just about lost its jiggle.


Whipping your own whipped cream is optional, but this amount it will create a thin layer of just the right creamy texture atop the tangy silken pie.


Ingredients:


1 pack + 2 whole graham crackers

6.5 TBS butter

1/3 cup sugar

1/2 tsp salt


Two 14oz cans Sweetened Condensed Milk

3/4-1 cup (key) lime juice

1/2 cup light sour cream

zest of 2 limes


1 cup heavy cream

1/2 cup powdered sugar

1 tsp vanilla extract


Directions:


Make the crust first

  1. Preheat the oven to 375

  2. Smash up the graham crackers in their bag + the 2 extra crackers then pour them into a small food processor

  3. Grind the graham crackers to a fine texture and transfer to a bowl

  4. Melt the butter, and pour butter, sugar, and salt into the bowl with the graham crackers. Toss with a wooden/rubber spoon until ingredients are well blended

  5. Using a rubber spatula, press mixture into a 9-10" glass pie plate and bake at 375 for 7 minutes

  6. When crust is finished baking, let stand to cool for 30 minutes

Make the filling next

  1. Preheat the oven to 350

  2. In a medium sized bowl, whisk together the sweetened condensed milk, lime juice, and sour cream until well blended

  3. Sprinkle in the lime zest and mix

  4. Pour mixture into cooled pie crust

  5. Bake at 350 for 10 minutes

  6. When pie is finished baking, let stand to cool for 2-3 hours

Make the whipped cream last

  1. In a large bowl, using a hand mixer on high speed, mix together the heavy cream and powdered sugar until stiff peaks form

  2. Mix in the vanilla extract and continue whipping a few more minutes until desired texture

  3. Top pie with whipped cream, slice and ENJOY!







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