Key Lime Pie Easy, No Bake, Delicious, With Fresh Limes BY CLAUDIA PETRICK Here's my oft-requested recipe for Key Lime Pie, which doesn'tuse Key limes at all. Any grocery store limes will do. It's based on a recipefrom The Joy of Cooking, the mid-1970s version, but kicked up a notch,Emeril Lagasse style. A perfect summer dessert, anytime. For a 9" pie Graham cracker crust:
1 cup graham cracker crumbs (1 package, usually 3 to a box)
6 T. butter or olive oil Combine ingredients. Press crumbs into pie pan, smoothing crumbs alongthe bottom and up the sides. Bake 6-8 minutes at 375 degrees. Set asideto cool. Pie filling:
2 cans sweetened condensed milk
1 cup sour cream
2/3 cup lime juice - 6-8 limes, depending on size
1 Tablespoon lime zest (or more)
1 cup whipped cream for topping (more or less, depending on taste) Mix everything together (except for whipped cream!), pour into cooledcrust, spread whipped cream over the top, and chill at least 3 hours- overnight is better. This pie never gets really hard, but if youwant it firmer, you can pop it in the freezer for a couple hoursbefore serving. If you don't have a citrus grater, it's worth investing in a goodone (about $9-10). Its sharp, tiny holes makegrating the limes so much easier than if you were to use a regulargrater. You only want the colored part of the rind, not the white part,which is bitter.
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