Monday, December 30, 2019

Key Lime Sour Cream Pie

Key Lime Pie, Key Lime Sour Cream Pie, Citrus Pie, Citrus Recipes, Winter Baking Ideas, Key Lime Recipes
Key Lime Pie is as easy to make as it is delicious to eat, and if you aren't making key lime pies in the winter, you really should be.  Wintertime is the best season for citrus, although this is also a wonderful pie to make in the summer as well, with its light, creamy texture, quick bake time and cool, refreshing lime flavor.


My recipe is a classic one with a salted graham cracker crust (some people add extra sugar to theirs, but I don't, since graham crackers are already sweet enough) and a simple filling of sweetened condensed milk, egg yolks and key lime juice.  If you can't get key lime juice, fresh or bottled lime juice can also be used with equally delicious results.  Fresh lime zest enhances the flavor even more, and a bit of sour cream adds a little tangy-ness, as well as making it even more smooth and creamy.  The sour cream can be omitted from the filling without any other adjustments necessary, but I really love the flavor and richness it adds.

The bake time is extremely quick - just 15 minutes and your pie is done.  The acidity in the lime juice reacts with the sweetened condensed milk which works to thicken and set the pie with just a short bake time, and then the pie finishes setting as it chills.

Since the filling calls for just egg yolks, you can use the whites to make a meringue topping for your pie - if you like meringue toppings (which I don't).  So what I do with my leftover whites is freeze them for later use until I have enough whites to bake a white cake or an angel food cake.  I topped my pie with barely sweetened vanilla whipped cream.  I just love this pie.




Key Lime Pie, Key Lime Sour Cream Pie, Citrus Pie, Citrus Recipes, Winter Baking Ideas, Key Lime Recipes

Key Lime Pie, Key Lime Sour Cream Pie, Citrus Pie, Citrus Recipes, Winter Baking Ideas, Key Lime Recipes

Key Lime Pie, Key Lime Sour Cream Pie, Citrus Pie, Citrus Recipes, Winter Baking Ideas, Key Lime Recipes

Key Lime Pie, Key Lime Sour Cream Pie, Citrus Pie, Citrus Recipes, Winter Baking Ideas, Key Lime Recipes

Key Lime Pie, Key Lime Sour Cream Pie, Citrus Pie, Citrus Recipes, Winter Baking Ideas, Key Lime Recipes

Key Lime Pie, Key Lime Sour Cream Pie, Citrus Pie, Citrus Recipes, Winter Baking Ideas, Key Lime Recipes

Key Lime Pie, Key Lime Sour Cream Pie, Citrus Pie, Citrus Recipes, Winter Baking Ideas, Key Lime Recipes




Key Lime Sour Cream Pie
printable
  • 1 1/2 cups finely crushed graham crackers
  • 1/2 teaspoon coarse Kosher salt
  • 6 tablespoons unsalted butter, melted
  • 14 ounces sweetened condensed milk
  • 4 egg yolks
  • 1/2 cup full-fat sour cream
  • 1/2 cup key lime juice or lime juice
  • zest of 2 small limes
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
Preheat your oven to 325 F.  Lightly grease a pie pan with non-stick cooking spray.

In a bowl, combine the crushed graham crackers, salt and melted butter until moistened and crumbly.  Firmly press the crumbs against the bottom and up the sides of the pan.

In the same bowl, whisk together the sweetened condensed milk, egg yolks, sour cream, lime juice and lime zest.  Pour the filling into the crust.  Bake at 325 for 15 minutes, just until barely set, but the filling still wobbles a bit.  Set aside to cool at room temperature for several hours, and then refrigerate for several more hours until fully set.

Before serving, use an electric mixer to whip the cream in a small bowl with high sides until soft peaks form.  Add the powdered sugar and vanilla and whip for another minute or so, until the peaks hold their shape.

Yields 8 servings
Recipe from Curly Girl Kitchen

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