Sunday, June 10, 2007

Yum! Yum! Yum!

Today I made this pie. All I have to say is Yum! Yum! Yum! Emeril!!! You have the best Key Lime Pie recipe ever. The only changes I made to the recipe is, that I bought my graham cracker pie crust, rather than make it myself. I am all about easy and fast. and that just seemed much faster to me. Plus, I was able to get a low fat crust. Probably did not make much difference, since I used 2 cans of condensed milk, but every corner cut is a calorie saved. This was such a fast pie. 3 ingredients for the filling, a pie crust and you have a pie. Could not be any easier than that. Its very, very sweet and tangy at the same time. You only need a small piece to completely satisfy your sweet tooth. The sour cream topping is delicious. I did add a little bit more sugar than 2 tablespoons. I wanted it to be a little sweeter. So I would suggest sweeten to taste. Enjoy!!!

Key Lime Pie

courtesy Emeril Lagasse, 2002


1 1/2 cups graham cracker crumbs

1/2 cup granulated sugar 4 tablespoons

(1/2 stick butter) melted

2 (14-ounce) cans condensed milk

1 cup key lime or regular lime juice

2 whole eggs

1 cup sour cream

2 tablespoons powdered sugar

1 tablespoon lime zest

Preheat the oven to 375 degrees F. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling. Lower the oven temperature to 325 degrees F. 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 for at least 2 hours. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour

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