Ingredients
-
1 1/2
-
1/2
-
4
-
2
-
1
-
2
-
1
-
2
-
1
-
-
-
-
-
-
Directions
Emerils Key Lime Pie,,use half of the sweetened condensed milk – otherwise it makes way too much, and it’s too sweet. I bake it for 30 minutes, and don’t pre-bake the crust. The first time I tried, the crust was too hard. Otherwise, 🙂 I love the sour cream topping – it’s a hit with my family.,I’ve made this for years! 2- cans SWEETENED condensed milk. I bake longer 20-30 minutes. I don’t like the crust recipe it always ends up too hard use a diff one from all recipes
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Steps
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1
Done
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Preheat the Oven to 375 Degrees F. |
|
2
Done
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in a Bowl, Mix the Graham Cracker Crumbs, Sugar, and Butter With Your Hands. |
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3
Done
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Press the Mixture Firmly Into a 9-Inch Pie Pan, and Bake Until Brown, About 20 Minutes. |
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4
Done
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Remove from the Oven and Allow to Cool to Room Temperature Before Filling. |
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5
Done
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Lower the Oven Temperature to 325 Degrees F. |
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6
Done
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in a Separate Bowl, Combine the Condensed Milk, Lime Juice, and Eggs. |
|
7
Done
|
Whisk Until Well Blended and Place the Filling in the Cooled Pie Shell. |
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8
Done
|
Bake in the Oven For 15 Minutes and Allow to Chill in the Refrigerator For at Least 2 Hours. |
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9
Done
|
Once Chilled, Combine the Sour Cream and Powdered Sugar and Spread Over the Top of the Pie Using a Spatula. |
|
10
Done
|
Sprinkle the Lime Zest as a Garnish on Top of the Sour Cream and Serve Chilled. |
