Monday, June 13, 2016

Country Key Lime Pie.... Farmer Approved

It was a ridiculously hot day yesterday.... So after church what else is there to do but bake. Inside, air conditioner, sipping iced tea and baking. It was a good day.

I will admit it - I'm not a big desert eater BUT I love to make them.. A couple of weeks ago I had some people over for Spicy Shrimp Tacos and I was trying to think of the perfect desert to go with it. Something cool and light - and limes go great with Mexican food (and Mexican beers)! So Key Lime Pie it is... After looking through a few recipes and changing a couple of things I came up with Country Key Lime Pie.

It's as easy as deserts come.... Mix, bake and chill....

For the crust combine melted butter, sugar and graham crackers in a pie pan.

Mix together well.

All of the graham crackers should look like this.

Then press firmly in the pie pan.

 Now set aside....

The first time I made this I used Key Limes.....but I couldn't find them yesterday afternoon so regular limes it is. I think Key Limes are a little less tart and a little more sweet, but it isn't necessary to use them...Use what you can find!
Squeeze 3/4 cup of fresh lime juice

The in the mixer add sour cream, lime juice and sweetened condensed milk.

Pour into graham cracker crust.

Bake for 10 minutes in a 350° oven. After ten minutes, turn oven off but keep pie in there for 30 more minutes. Do NOT let it turn brown.

Once it comes out of the oven let it cool at room temperature for a bit then put it in the fridge and chill. I like mine COLD.

While it is chilling take cute pictures of your dog... (ugh - ignore my floors)

Whip up your whipped topping and add to your pie after it's cooled and right before serving.

Top with lime zest.


Country Key Lime Pie:


·         1 ¼ Cup Graham Cracker Crumbs

·         ¼ Cup of Sugar

·         5 Tablespoons of Butter

·         1/ Cup of Sour Cream

·         3/4 Cup Lime Juice

·         Grated Lime Zest for garnish

·         Whipped Cream for garnish



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