If you don’t already know, I love pies and love making pies. I just think they’re not only delicious and versatile, they’re also easy to make.
One of my favorite summer pies is the Key Lime Pie. Even though this says ‘Key Lime‘, I will admit I really don’t use those cute little limes because they’re not easy to find around here and they’re also so tiny that it takes a lot of those little buggers to get enough juice! And have you ever tried to zest a marble? Watch those fingers for sure!
That being said, I tend to use regular ole’ limes from the typical grocery store. This creamy, citrus-y, sweet with a touch of tart pie is also one of those pies that freeze very very well. So, since I’m making a mess zesting and juicing limes, I’ll go ahead and make two, eating one and throwing the other in the freezer for a last minute ‘take to the party’ dessert or me just having a lazy week and not having a thing in the house for my sweet tooth!
Here’s how I make ’em
Before you juice the limes, go ahead and zest enough for the recipe(s). Actually, I zest all of the limes and whatever I have left over, I freeze. Check out my Freezing Lemon, Lime and Orange Zest post.
Then juice ’em. Please don’t use the kind in the bottles, fresh does make a difference! See my handy dandy old fashion juicer? This one came from my grandmother and I just love it. I know there’s those fancy electric juicers that could be slightly easier on the hands, but this is much easier to clean and it catches the seeds. Plus I always go down memory lane when I get it out of the drawer. Sweet memories…
In a large mixing bowl, combine the sweetened condensed milk with the sour cream, lime juice, and lime zest.
Whisk to combine well. This is another one of those pies that I use a wire whisk as opposed to the electric mixer. Either works, I just like doing it this way.
Out of pure convenience, I use those prepared graham cracker crusts that you can buy in the baking section of the grocery store. It even comes with it’s own handy dandy lid for easy transportation, easy storage in the refrigerator and freezer. I have yet to find a pie plate with a fitted lid that really works well. Still looking…
Pour as much of the key lime filling into the graham cracker pie crust as it will hold. I actually had some left over and poured it into a ramekin. Who cares if it didn’t have a crust? I’ll tell ya, the next day it was the most mouth watering, melt in your mouth, sweet plus tart goodness that I’d had in a long time! If you’re a stickler for needing that graham cracker crust effect, grab a couple of graham crackers and smear the pie filling on it! Yummy!!
Bake in a preheated 350 degree oven for 6-8 minutes. Cool.
If you do as I did and make two, see my note below for freezing one of the pies. For the pie not going into the freezer, make sure the plastic lid is sealed all the way around with the aluminum crimping part of the pie plate and put it in the refrigerator for a few hours to let it firm up and set.
This is summer in a pie!
To serve, I like to add a little dollop of whipped topping. Delicious and refreshing! Perfect for a summer day dessert, with a cup of coffee, of course.
Tip for keeping graham cracker crust from getting soggy: Have you ever notice that a graham cracker crust will tend to get soggy over time from the pie filling? Before you pour your filling into the crust, brush the crust with a thin layer of beaten egg white and bake for 6-7 minutes in a 350 degree oven. Just long enough that the egg white is no longer sticky. Let it cool before pouring in the filling. This will seal the crust and will keep it crispy longer.
Tip for freezing the extra pie: Make sure the plastic lid is sealed all the way around with the aluminum crimping part of the pie plate. That will prevent freezer air from getting in the pie. To thaw, just set the frozen pie on your counter for about 30 minutes. Ready to serve!
For other pie recipes, check out:
What is your favorite pie?
Here’s the printer friendly recipe.