K is for Key Lime Pie

Key limes are originally from Asia
not from the FL Keys as I once thought.
However, the FL Keys are famous
 for their Key Lime Pie.

 We celebrated Wally's birthday last weekend. He requested a key lime pie that he wanted to make with me. I wasn't sure if I had ever made one before, but knew that I had had some tasty ones that Aunt Martha had made. She shared that she used this King Arthur recipe which was the one that we followed and is copied below.

Wally and I simplified the recipe by using a ready made graham cracker crust and by not making any garnishes for the top. Wally's not a big cook, but he enjoyed the simple steps to make this delicious pie. He was actually excited by how simple it was and commented that this is something he might make when he needs to take a dish somewhere. 

Note: I cut and pasted this recipe from the King Arthur site and it has some formatting problems. If you are really interested, I suggest you follow the link.

   Extra Creamy Key Lime Pie

PREP

25 mins

BAKE

20 to 22 mins

TOTAL

2 hrs 45 mins 

     Ingredients

     Crust

• 1 1/2 cups (128g) vanilla cookie crumbs (sugar, vanilla wafers, or cream-filled)
• 1 1/2 cups (64g) fresh bread crumbs
• 6 tablespoons (85g) melted butter

     Filling

• one 8-ounce package (227g) cream cheese, softened
• 1 1/4 cup (397g) sweetened condensed milk
• 1/3 cup (74g) Key lime juice
• 1/8 teaspoon lime oil, optional, but good
• 1 cup (227g) sour cream

     Garnishes

• 2 tablespoons (25g) sugar
• 1 cup (227g) heavy cream
• 1/2 fresh lime, sliced

Instructions:

    Preheat the oven to 350°F.

To make the crust: Combine the ingredients in the bowl of your 

mixer or a food processor 

 — a few pulses will do it — then press the mixture into a 9" pie pan.

Bake for 20 to 22 minutes, until the crust is golden brown. 

Set aside to cool while making the filling.

To make the filling: In a medium-sized bowl, beat the cream cheese until soft. 

Add the condensed milk and beat until well-blended.

Stir in the Key lime juice and the lime oil (if you're using it). 

Add the sour cream, mixing until smooth.

Pour the filling into the cooled crust and 

refrigerate the pie for at least 2 hours before serving.

To make the topping: In a medium sized bowl, whip the cream 

with the sugar until soft peaks form. 

Serve a spoonful on each piece and top with a thin slice of lime.

Store the pie in the refrigerator for 5 days.