Key Lime Pie

Fall is officially here in Chicago.  That means you will be seeing many pumpkin desserts in the near future (here is one of our family's favorites, just in case you can't wait -- Pumpkin Coffee Cake).  

Today, I'm sharing one last summery treat which can definitely be made year-round.  I spent Labor Day weekend in South Carolina -- the perfect end to a great summer.  We ended the weekend with a lowcountry boil at my aunt and uncle's house.  We thought this would be the perfect dessert to bring.  The pie was my idea; however, my mom ended up making it while I laid by the pool so I can't take credit for this one :)

Key Lime Pie

Source:  Emeril Lagasse

Yields:  8 Servings

Ingredients

1 1/2 cups graham cracker crumbs

1/2 cup granulated sugar

4 tablespoons (1/2 stick butter) melted

2 (14-ounce) cans condensed milk

1 cup key lime or regular lime juice

2 whole eggs

1 cup sour cream

2 tablespoons powdered sugar

1 tablespoon lime zest

Directions

Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.