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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 1 |
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This is a great recipe I found on by Ann Richardson. One of the easiest and best key lime pies I've ever made! Since I live in Costa Rica, key limes or sour cream aren't easy to come by. I substitute Natilla (a type of creme fraiche) for the sour cream and Mandarinas (a very sour mandarin-type orange) for the limes. I don't know if it's the heat and humidity here, but I have to bake it for 10-12 minutes to get the pinhole bubbles. But I've left the recipe as Ann wrote it, in case that's what it takes in more moderate weather... Sometimes, I'll add a topping made with natilla, a bit of mandarina juice, and powdered sugar. It is quite tasty! Prep time includes time to zest and juice the limes. Thanks, Ann!!! Ingredients:
9 inches graham cracker crust (homemade or storebought) |
3 cups sweetened condensed milk |
1/2 cup sour cream |
3/4 cup key lime juice |
1 tablespoon lime zest, grated |
lime slices and whipped cream (to garnish) |
Directions:
1. Preheat oven to 350 degrees (175 celsius).
2. In medium bowl, combine condensed milk, sour cream, lime juice and zest. Mix well and pour into crust.
3. Bake for 5-8 minutes, until tiny pinhole bubbles burst on the surface of the pie. DO NOT BROWN!
4. Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
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