Submitted by Vanessa Kennedy, MD, Clinical Fellow, Hematology & Oncology, UCSF Health
My Story
This pie recipe came from my mother-in-law, who got it from her aunt. They're from South Carolina and this key lime pie is a classic in the southeast. She served it the very first time I met my husband's family (and now in-laws!), not long after we started dating. Since then, I've made it several times for family and friends. It's very convenient for dinner parties in that it can be made a day in advance, plus tends to be a crowd pleaser! I won't pretend it's healthy, but it's certainly delicious.
Recipe
Ingredients
Crust
1 ¼ cups graham cracker crumbs (1 of the 3 packages in box)
2 TBS sugar
5 TBS melted butter
Filling
2 (14 oz) cans Eagle Brand Sweetened Condensed Milk (I use 1 regular and 1 non-fat)
2/3 cup key lime juice (
1/3 cup sour cream
2 tsp grated lime peel
Topping
½ pint (1 cup) heavy whipping cream
¼ cup powdered sugar
½ tsp vanilla extract
Instructions
Heat oven to 325. Combine graham cracker crumbs and sugar with melted butter. Press mixture into bottom and sides of 9-inch pie plate. Bake 10 minutes or until crust begins to brown. Cook 15 minutes on wire rack.
Whisk condensed milk, lime juice and sour cream in large bowl until blended. Stir in lime peel. Pour into crust and bake approximately 10 minutes. Cool completely on wire rack.
Beat whipping cream, powdered sugar and vanilla in large bowl using electric mixer until stiff. Top pie with whipped cream. Refrigerate for at least 1 hour before serving.