KEY LIME PIE
I am going to be honest here, I do not think all sweets are created equal. Cakes, pies and cookies just aren’t usually my thing, that’s not to say I won’t eat them; I just much prefer pastries layered with chocolate and creams, custards or tarts. If a cookie is sitting in front of me, yes of course I will eat it, but do I crave it? No. Key lime pie is a different story. I think I could eat a whole pie by myself. For Thanksgiving I always make my mom make a key lime pie to go along with the pumpkin, apple and pecan pies because it is the superior pie in my book. I love the mix of tart and sweet key lime filling, crumbly graham cracker crust and whipped cream topping.
For the crust:
1½ cups graham cracker crumbs
⅓ cup granulated sugar
½ teaspoon cinnamon
6 tablespoons unsalted butter, melted, plus more for greasing the pan
For the filling:
1 teaspoon key lime zest, plus additional for garnish
1 cup freshly squeezed lime juice
¼ cup freshly squeezed key lime juice
2 (14-ounce cans) sweetened condensed milk
2 eggs, at room temperature, lightly beaten
For the whipped cream:
½ cup heavy cream
½ cup sour cream
2 tablespoons powdered sugar
Key lime slices, for garnish
Preheat the oven to 375°. Butter a 10-inch aluminum pie pan. In a food processor combine the graham crackers, sugar, cinnamon and melted butter, pulsing until the graham cracker crumbs are moist. Pour into the pie pan and press the crumbs evenly along the bottom of the pan and up the sides. Bake the pie crust for 15 minutes or until the crust is lightly browned. Remove from the oven and let cool.
While the pie crust bakes, whisk the key lime zest, lime juice, key lime juice, condensed milk, and eggs together in a large bowl. Pour the filling into the cooled, prepared pie crust and return to the oven. Bake for 20 minutes, until the filling is set but still jiggles in the middle. Remove the pie from the oven and let cool completely. When the pan is cooled, refrigerate for 6 hours.
When ready to serve, prepare the whipped cream. In a stand-mixer or using a handheld mixer, whisk the heavy cream, sour cream and sugar together until the whipped cream forms stiff peaks. Spoon the whipped cream into a pastry bag fitted with a large star shape tip. Hold the pastry bag 1/2” over the pie then decorate the outer edges of the pie with the whipped cream. Sprinkle the pie with the remaining key lime zest and key lime slices for garnish. Serve cold.