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 It ALL begins with the key limes! |
 Cut the key limes in half... |
 ... and melt the butter... |
 For the shell, measure out 2 C graham cracker crumbs and |
 mix the melted butter into the crumbs until you have an almost dough-like consistency |
 Press the shell mixture into a pie pan and bake until golden. Then let the shell cool down. |
 Use "pasteurized-in-the-shell" eggs in this recipe to avoid both baking the custard and possible salmonella. |
 You'll want a good 1/2 cup of key lime juice - use fresh - not frozen. |
 Key Lime Pie with Sweetened Sour Cream Topping - unbaked and unabashedly delicious! |
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 Whisk in the egg yolks and the remaining key lime juice and whisk until the custard thickens. |
 Pour the custard into the shell & chill it for several hours to set |
 Prior to serving, combine 1Tbs of confectioner's sugar with 1C of good sour cream. Spread the topping on the pie and sprinkle the remaining reserved lime zest on the topping. |
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Too early for real, fresh fruit pies here - but Spring brings Key Limes, and that means unbaked Key Lime Pie with a slightly sweetened sour cream topping.
I use pasteurized-in-the-shell eggs, so there is no issue with salmonella and I can move the pies from prep to cooler. Saves a load of time and makes a fabulous, flavorful, citrus-sweet & tangy dessert. Great with any seafood main dish.
Key limes are not the 'regular' large limes we find on the produce section. Those are great for countless dishes, from appetizers to desserts. Key limes are smaller, thinner skinned and more fragrant. They also produce less juice, so you need to have more of them.
Ingredientes
- 14 -16 key limes, washed and cut in half, juiced to get 1/2 C
- 1 regular lime zested to get about 1 Tbs
- 4 pasteurized-in-the-shell egg yolks (only - save the while for other uses)) (you'll see a red 'P' on each shell. Its not uncommon to find them in stores. I don't recommend them for scrambled or any cooked eggs, but in this recipe, you don't bake the filling and you want to risk unpleasant episodes with your guests)
- 1 14oz can of sweetened, condensed milk
- 2 C graham cracker crumbs
- 1 C good sour cream
- 1 T confectioner's sugar
Direcciones
- Melt the butter gently
- combine the butter with the graham cracker crumbs and bake at 350^ for 15 minutes - allow to cool
- Cut & juice the limes to obtain 1/2 cup
- Zest the regular lime & divide the zest into two measures
- Incorporate the 4 egg yolks into the sweetened condensed milk
- Add one measure of the lime zest to the mixture
- Add 1/4 C of the lime juice to the mixture and whisk to combine, then add the remaining lime juice to the filling and whisk until it thickens
- Pour the filling into the cooled graham pie shell
- Combine the sour cream and confectioner's sugar well
- Top the filling with the sweetened sour cream and refrigerate until service
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 8 servings | |
| Calories 522 | |
| Calories from Fat 154 | 30% |
| Total Fat 17.4g | 22% |
| Saturated Fat 7.9g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 498mg | 21% |
| Potassium 393mg | 11% |
| Total Carbs 82.58g | 22% |
| Dietary Fiber 2.0g | 7% |
| Sugars 51.28g | 34% |
| Protein 10.02g | 16% |
Evaluaciones
19 de Marzo de 2014
This looks wonderful...just the thing to chase away the remainder of the "winter blahs".Yo he cocinado/probado esta receta2 people like this review
17 de Mayo de 2014
Can you believe I've never made key lime pie and had no idea what was in it. Looks like a fabulous recipe. Thanks for sharing
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