Hi Friends! Greetings from sunny, tropical Florida where I am vacationing this week with my family! I’ve seen some pretty amazing views so far this trip. The warm weather and sunshine has done wonders to thaw my Wisconsin-winterized soul. Our family has been planning for this trip for over a year now and its been so worth it!
I may be miles away from home but that doesn’t mean I’m leaving you empty-handed this week. I’ve got an amazing recipe for you today in honor of Pi Day – 3.14.16 – that is sure to please and will leave you seeing green…key lime green that is!
This fresh and decadent pie is easy-peasy, lime-squeezy. And it’s just in time for celebrating St. Patrick’s Day in true green style. It’s one of those recipes you will not believe how incredibly simple it is to make and end up with a delicious tasting treat in no time.
A few weeks ago we celebrated my sister-in-law’s birthday with a Mexican-themed dinner and she requested a Key Lime Pie for dessert. I had never made one before, but not being one to shy away from a new baking endeavor, decided to give it a go. Remember Taking on Tiramisu? Also a new attempt and also turned out OK!
What I learned is that there are basically 3 main steps to making this pie:
1. The Crust – Buttery graham cracker goodness in all it’s glory!
2. The Filling – Freshly squeezed lime juice, sour cream & nectar of the gods — sweetened condensed milk.
3. The Topping – Homemade whipped cream & lime zest…need I say more?
The first step is making the crust. Measure out 1 1/2 cups graham cracker crumbs, add 6 T. melted butter and 1/3 cup sugar and mix together. I like to use my food processor to make this easier. It all comes together nicely. Then pour it into a pie plate and press firmly into the bottom.
Then it goes into a 375 degree oven for 7 minutes. Let it cool for about 30 minutes before moving onto the next step.
These limes are really the star of the whole show. You can buy actual key limes, which are even smaller than a regular lime, if you want to be reeeeaaallly picky. But I didn’t feel like squeezing twice as many limes to make this pie, so regular ‘ol limes it was!
All done squeezing. Ouch, my hand hurts just looking at that picture!
When you’re done, add the fresh lime juice, along with a few teaspoons of lime zest, to 1/2 cup sour cream and two 14 oz. cans of sweetened condensed milk. Did I say this was a healthy recipe? I meant delicious!
Stir all ingredients together until they are smooth and creamy. Then pour into the cooled pie crust and bake for 10 minutes. Allow it to cool a bit and then chill in the refrigerator for about 3 hours.
Speaking of pie…if you ever get the chance to travel to Osseo, Wisconsin, there is an AMAZING Norwegian restaurant & bakery called the Norske Nook that bakes the MOST delicious pies you will ever eat in your entire life. I mean seriously, eating one piece will change you into a complete pie snob forever! Come to think of it, they are Norwegian and today’s post is all about the Irish…or is it the Mexican? Wow, now I’m really confused! Back to the Key Lime Pie…
While you are letting your pie chill, you can zest up a few leftover limes to put over your topping when it’s done.
Then go ahead and whip up your topping. A trick my mom taught me is to always place your beaters and bowl in the freezer prior to using them to make whipped cream. The cold bowl and beaters will help the process along faster. It’s simply 1 cup heavy whipping cream, 1/2 cup powdered sugar and 1 t. vanilla extract. Beat until stiff peaks form.
You can place it on top of the pie filling however you like – fancy dollops or spreading it all over in one smooth coat. Fancy dollops it is! I love any excuse to use my Pampered Chef kitchen gadgets. Sprinkle the zest & you’re done!
Isn’t it a thing of beauty? I almost want to kiss it. Or just devour it! Warning: one piece of this pie is extremely rich and will make you beg for a glass of milk. It’s soooo decadent, but it’s worth every bite!
Here is the recipe if you’d like to try this Irish/Mexican dessert for your St. Patty’s Day celebration this week! 🙂 Enjoy!
- 1 1/2 cups ground graham crackers
- 1/3 cup granulated sugar
- 6 T. butter, melted
- 2 14-oz cans sweetened condensed milk
- 1/2 cup sour cream
- 3/4 cup fresh lime juice
- zest from 2 limes
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 t. vanilla extract
- Preheat oven to 375 degrees.
- Mix crust ingredients together, press into pie plate.
- Bake for 7 minutes.
- Cool for 30 minutes.
- Whisk together filling ingredients, pour into cooled crust.
- Bake for 10 minutes.
- Cool and chill for 3 hours in refrigerator.
- Beat heavy whipping cream and sugar in mixer until stiff peaks form.
- Beat in vanilla.
- Pipe onto top of pie.
- Top with fresh lime zest.