KEY LIME PIE
Happy Thanksgiving weekend everyone! So I had this pie this weekend and it was the bomb! Not overly sweet or bitter, and the perfect dessert! Here is a great crust recipe from scratch and pie recipe.
Prep 15m Cook 40m
9 oz whole graham crackers
2 oz package pecans bits
1 teaspoon cinnamon
1/2 teaspoon salt
8 tablespoons butter, melted
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime zest
Working in small batches, break the graham crackers into small, dime sized pieves and place 1/4 ot 1/2 of the crackers in a food processor. Pulse until the crackers are the size of large, grainy sand. Pour into a large mixing bowl and repeat with the remaining crackers. Do not over process. There may still be largeer pieces that can be broken up by hand.
Pour the pecan bits or chips (very small diced pecans) in a hote frying pan over medium high heat and toast until you can smell the aroma of the pecans. Pour into the bowl with the cracker crumbs. The pecan pieces should be about the same size as the cracker crumbs.
Combine the crumbs, pecans, sugar, cinnamon and salt together until well mixed.
Drizzle the melted butter evenly over the crumb mixture while stirring. Continue stirring until all of the crumbs are moistened by butter.
Divide the mixture between two pie plates. Reserve about a cup to use as needed to fill "holes" in the crust, if needed.
Use the bottom of a measuring cup to press the mixture evenly into the bottom of the pie plate and up the sides. The crust should be about 1/4 inch think or a little more.
Place the crusts in the refrigerator to chill.
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker/ pecan crust.
Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.