About 4 years ago, Brad was out of town over February or April vacation and it became my mission to find the BEST key lime pie around. Verdict: The Cheesecake Factory - and that was key lime CHEESECAKE. I made this over the summer and loved it.
Last recipe to share for this round.
Sorry no picture - it's from Emeril Legasse on foodnetwork.com if you need one.
1 1/2 c. graham cracker crumbs (IF you want to make your own crust, of course. I don't know if it's that much better myself.)
1/2 c. sugar
1/2 stick butter, melted
2 (14 oz.) cans condensed milk
1 cup lime juice (I have never come across a key lime or key lime juice.)
2 whole eggs
1 c. sour cream (optional)
2 tbsp. powdered sugar (optional)
1 tbsp. lime zest
Preheat the oven to 375. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9" pie pan and bake until brown - about 20 minutes. Remove and let cool to room temperature.
Lower the oven temp to 325. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator at least 2 hours. Once chilled, combine the sour cream and powdered sugar over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.
I did not do the sour cream/powdered sugar thing. I sprayed some whipped cream on the edges and added the lime zest and that was good to go.
YUM!
Key limes are out there. They sell the juice in our stores here in California. You also see bags of Key limes occasionally. They are much smaller than regular limes, but I don't know how different the flavor is.
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