Limes are so pricey right now in Vancouver! I have a hard time shelling out $1 for a single lime, especially since there’s a good chance it’ll turn out dry when sliced open. So I was surprised to see key limes in my local grocery store, sitting right beside the limes, at about $5 for 40 of them. Needless to say I grabbed a bag!
Key limes are smaller than regular limes and are tarter in flavour. If you haven’t had key lime pie before, don’t worry, it’s not bitter like a regular lime at all. Rather, the custard/curd-like filling is tart yet sweet and very citrusy.
I had no idea how simple key lime pie is to make! I remember having it in some restaurant years ago when I was younger, loving it, and then never seeing it again. It’s not a dessert you see every day here in BC, so I always thought of it as a decadent, rare treat. I forgot how much I loved it, until I came across a frozen key lime pie in the grocery store. That just didn’t seem right… I mean surely a pie that’s meant to taste so fresh can’t be as good when frozen?
So instead of buying a frozen one I made my own instead. And what a surprise, it was incredibly simple and took no time at all to make. Well, except for squeezing all those key limes! I had finger cramps for hours after, but it was so worth it. (I later read a tip suggesting the use of a garlic press to juice key limes… try it out and let me know how it works!)
In my search for a key lime pie recipe I was shocked to see that most used up to 6 egg yolks to make the filling! I guess that’s usually how you make such a custard-like filling, but I found a recipe on allrecipes.com that uses sour cream instead and it turned out just as tasty as a classic key lime pie.
It may seem like a fancy pie but it’s super easy to make and perfect as a nice, light dessert on a hot summer night!
|Key Lime Pie with a Coconut Graham Cracker Crust|| |
- 9 graham crackers, crushed (about 1¼ cups)
- 5 Tbsp shredded coconut
- 6 Tbsp butter, melted
- 2 cans sweetened condensed milk (about 3 cups)
- ½ cup sour cream
- ¾ cup key lime juice (about 40 key limes)
- 1 Tbsp lime zest
- To prepare crust: Preheat oven to 325°. Thoroughly mix together graham cracker crumbs, coconut and butter. Press mixture into an even layer in a 9-inch pie plate. Bake for 15 minutes, then set aside to cool. Increase oven temperature to 350°.
- To make filling: Combine milk, sour cream, lime juice and lime zest. Bake for 13-15 minutes, being careful not to brown on top. Chill completely before serving.