Key Lime Pie

Key lime pie is one of my favorite pies. I love the sweet, tangy and creaminess of the pie. 

When I mentioned I was going to make a pie, my oldest daughter begged to make it all by herself. As much as I dislike having someone else bake because I love to bake, I want her to be confident in the kitchen and know how to make things and the only way to learn is by doing. So she made and served this pie all by herself. 

This key lime pie tasted just like a key lime should taste. Sweet, tangy and creamy. I did have to let my daughter know that I do not like my key lime pie, like I like my pumpkin pie and to go easy on the whipped cream. With pumpkin pie I like it just about covered in whipped cream, but with key lime pie I like to taste the delicious pie, with only a little whipped cream to accent the delicious pie. Did I mention key lime pie is delicious?

Key Lime Pie

Ingredients:

• 1 9-inch graham cracker pie crust
• 4 egg yolks
• 1 egg white, lightly beaten
• 3/4 cup key lime juice
• 1 1/2 teaspoons lime zest
• 14 ounces sweetened condensed milk
• 1/2 cup sour cream
• whipped cream

Directions:

1. Preheat the oven to 375º F.
2. Brush the graham cracker crust with the lightly beaten egg white. Bake for 5 minutes and then set aside.
3. Reduce the oven to 350º F.
4. While the crust bakes, in a large bowl, whisk together the egg yolks, key lime juice, lime zest, sweetened condensed milk and sour cream, until smooth.
5. Pour the filling into the baked pie crust.
6. Bake for 15 minutes.
7. Remove from the oven and allow to cool to room temperature.
8. Chill in the refrigerator for at least 3 hours or until cold.
9. Serve with whipped cream.

Enjoy!!!
*Adapted from I Wash You Dry.