Sweet Tooth: Key Lime Pie

Key Lime Pie
A Key West Staple, the Perfect Summer Treat

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Recipe courtesy of Emeril Lagasse 2002

Ingredients:

1 1/2 cups graham cracker crumbs

1/2 cup granulated sugar

4 tablespoons (1/2 stick of butter) melted

2 (14 ounce) cans sweetened condensed milk

1 cup key lime or regular lime juice

2 large whole eggs

1 cup sour cream

2 tablespoons powdered sugar

1 tablespoon lime zest

Directions:

1. Preheat the oven to 375 degrees F.
2. 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. 
3. Lower the oven temperature to 325 degrees F. 
4. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filing in the cooled pie shell. Bake in the over for 15 minutes and allow to chill in the refrigerator for at least two hours. 
5. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle with lime zest as a garnish on top of the sour cream and serve chilled.