The Best Key Lime Pie
Recipe: #10828
October 26, 2013
Categories: Desserts, 5 Ingredients Or Less, Brunch, Christmas, Easter, Fathers Day, Labor Day, Mothers Day, Potluck, Oven Bake, Lime, Condensed Milk, Pies, more
"This is a great recipe I found on Allrecipes.com by Ann Richardson. One of the easiest and best key lime pies I've ever made! Since I live in Costa Rica, key limes or sour cream aren't easy to come by. I substitute Natilla (a type of creme fraiche) for the sour cream and Mandarinas (a very sour mandarin-type orange) for the limes. I don't know if it's the heat and humidity here, but I have to bake it for 10-12 minutes to get the pinhole bubbles. But I've left the recipe as Ann wrote it, in case that's what it takes in more moderate weather... Sometimes, I'll add a topping made with natilla, a bit of mandarina juice, and powdered sugar. It is quite tasty! Prep time includes time to zest and juice the limes. Thanks, Ann!!!"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (138.4 g)
- Calories 100.3
- Total Fat - 4.5 g
- Saturated Fat - 2.2 g
- Cholesterol - 20.7 mg
- Sodium - 340.7 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 0.4 g
- Sugars - 4.8 g
- Protein - 6.7 g
- Calcium - 129.7 mg
- Iron - 0.3 mg
- Vitamin C - 4.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees (175 celsius).
Step 2
In medium bowl, combine condensed milk, sour cream, lime juice and zest. Mix well and pour into crust.
Step 3
Bake for 5-8 minutes, until tiny pinhole bubbles burst on the surface of the pie. DO NOT BROWN!
Step 4
Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
Tips
No special items needed.
2 Reviews
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