Friday, November 4, 2011

keylime in fall?

i am definitely a seasonal baker. as soon as i think that a new season is upon us, i start to hunt for the recipes that embody such season. for example, i am already thinking about what i am going to bake for our family thanksgiving desert (leaning toward a spiced pumpkin mousse pie with a chocolate graham cracker crust...) so the idea of baking something like a keylime pie just isn't in the works.

however, a friend's birthday just passed and his favorite desert happens to be such pie...

i took this recipe but here it is as well:
  • 1 (9 inch) prepared graham cracker crust
  • 3 cups sweetened condensed milk (2 cans)
  • 1/2 cup sour cream
  • 3/4 cup key lime juice
  • 1 tablespoon grated lime zest
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
  3. 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.

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