Tangy Key Lime Pie Recipes
FRESH AND TANGY KEY LIME PIE
This is an adaptation of the very popular Key Lime Pie VII recipe on allrecipes. It changes the proportions of condensed milk and sour cream and makes a fresher, tangier tasting pie.
Provided by EvenleyChef
Categories Pie
Time 18m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix condensed milk, sour cream, lime juice, and lime zest. Mix well and pour into pie crust.
- Bake in preheated oven for 8 minutes, taking care not to brown! Chill pie for at least two hours before serving.
- I have found it easiest making it to these quantities, as it uses one can of condensed milk. It makes one very well filled pie crust and leaves a little mix to spare. I can, however, easily make three pies with the double quantity.
- Key Limes are difficult to find outside of Florida. In the US you may be able to find Nellie & Joe's Key West Lime Juice, which is an excellent bottled Key Lime juice. Alternatively you can use the juice of regular (persian/mexican) limes. Preferably freshly squeezed or else a good bottled product. If you squeeze limes, place them in the microwave at full power until very warm (approx 60 to 90 seconds) and let them cool to luke warm. That way the juice will come out very easily.
Nutrition Facts : Calories 402.1, Fat 17.3, SaturatedFat 7.5, Cholesterol 32.9, Sodium 269.6, Carbohydrate 57.6, Fiber 0.8, Sugar 47.4, Protein 6.9
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- Press the crumbs into the bottom and sides of a 9"—not deep dish—pie pan. Using a flat bottomed cup—like a measuring cup—will help you to press the crumbs evenly into the dish. Bake for 10 minutes, remove from the oven then set aside until ready to fill.
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