This past week was punctuated by the celebration of Foxy Husband’s 29th year of life. And if there’s anything a burly hardworking construction worker deserves for his birthday it’s (sex) key lime pie!
I pondered through a few different recipes. This was my first time attempting key lime pie and I wanted to do it right, and eventually came across a ridiculously simple recipe which also happened to have tons of rave reviews. Condensed into even simpler form, here it is:
You will need:
One of those 9-inch prepared graham cracker crusts (baking aisle)
3/4 cup of key lime juice (Or any lime juice you find where
they sell all the limes in produce, next to the lemon juice usually.)
A single lime (see above)
3 cups of sweetened condensed milk (2 cans comes out to about 3 cups exactly.)
1/2 cup of sour cream
~ ~ ~ ~ ~
Preheat your oven to 350-ish degrees.
Then take all of this swag you just got and mix it all together. As for the lime, use a grater to grate a bunch of its green peel into the mix (for zest!) and then stir it all in evenly.
Pour all of this into the graham cracker crust, which should still be in its foil liner. Put the pie in its liner onto a baking sheet and put in the oven for a little under 10 minutes. The recipe I used said to give it 5 minutes and then check it for “little pinhole bubbles”. I left it in for about 8 minutes and had to look really hard for bubbles. They actually were here and there but are intensely hard to see, you have to have your face almost IN the pie to notice them. So essentially, don’t leave it in for more than 10 minutes and don’t let it brown. It isn’t that kind of pie.
Now take your pie out, let it cool for a couple minutes, then put it in the main body of your fridge and leave it there for roughly forever. Or long enough to be cool to your liking.
Feel free to use the rest of that *zesting* lime for some snazzy decoration.
It’s even better over the next couple days as it’s had time to sit in the fridge and get colder. Fantastic, man. Just fantastic.