some sour plus sweet is timeless…
Back to writing after we just came back from a trip to Yucatan, Mexico. Btw, it was so nice! I can’t wait to show you all some new recipes inspired from this trip, and our travel guide, but first thing first, I would like to share with you our third-year anniversary dessert- key lime pie. This year I made this to celebrate our anniversary since the marriage is going really well and it’s so sweet every day, no matter what we face,, I got inspired to have a little bit sour but the overall sweet flavor on our dessert. Key lime is no doubt one of my favorite fruits for dessert and a go-to choice all year round! the three steps key lime pie is also so easy you are going to wow everyone in no time! Let’s do it!
serve 2-8 people, cooking time: approximately 30 mins
2 cans (394*2g) of condensed milk
¾ cup fresh key limes juice, about 20 key limes
1 cup sour cream
1 tablespoon grated lime zest
2 fresh large eggs
9-inch pie pan
2 cups graham cracker crumbs (can also buy premade one, but the secret of the crust is here, in my opinion)
2 tablespoons powdered sugar
1 stick of unsalted butter, room temperature
- Preheat the oven to 350F/ 175C. Put all the graham cracker crumbs in mix bowl, add powdered sugar, and melted one stick of butter, mix it well. Press it firmly and spread it evenly on the pie pan, then bake it about 15 mins until it brown. Remove it to cool down.
- In a large mix bowl, put all the filling ingredients in and mix it well, pour it in the cracker crust, bake the whole pie with 325F/165C for about 15 mins, until tiny bubbles burst on the surface of pie. Remove it to cool down, then chill in the refrigerator for at least 2 hours.
- Topping with some fresh whipped cream and garnish with lime slices if desired.
This key lime pie is really good to have it with some hot tea, absolutely easy to make and you can have a nice afternoon teatime in no time! wish you enjoy it!