I know that I have been a little radio silent the last few weeks, life. Kids, sickness and we celebrated our 6th wedding anniversary! Gosh that’s hard to believe, but what’s even harder to believe is that we have been on again, off again for 22 years!!!! I’m aging myself, I know but our love story is a tale as old as time. That’s for another post!
I am sharing this recipe because I had so many compliments on this one!!! It is so refreshing and a great start to the summer festivities. I think part of it was the hand juicing of the key limes!
Ingredients:
Graham Cracker Crust:
2 cups of graham cracker crumbs
1/3 cup of granulated sugar
6 Tbs unsalted butter, melted
Fo the key lime pie filling:
28oz. sweetened condensed milk
3/4 cup sour cream
3/4 cup key lime juice, I used 1/2 cup of fresh squeezed key limes and 1/4 cup of bottled key lime juice
4 egg yolks
zest from 2 key limes
Whipped cream topping:
8 oz heavy whipping cream
1 Tbs vanilla extract
3 Tbs powdered sugar
Directions
Preheat your oven to 350*.
Mix together your ingredients for the graham cracker crust and press into the bottom of your pie dish. Bake this crust for 8 minutes. Let cool for 30 minutes.
While the crust cools, make the filling. In a bowl of the stand mixer, combine the 28oz condensed milk, 3/4 cup of sour cream, 3/4 cup of key lime juice, 4 egg yolks and the zest. Beat on high speed for 2 min.
Pour the filling in the cooled pie crust and bake for about 20 minutes. (Or until the filling only giggles just a little. Be mindful of your crust not getting too brown.
Cool for 30 minutes before putting the pie into the fridge.
When ready to eat, make the whipped cream. (Or just use cool whip like I did!) But, cream the 8oz of heavy whipping cream in the mixer until peaks start to form, the add the 1 Tbs of vanilla and the 3 Tbs of powdered sugar, beat again until mixed. Pipe onto your pie and garnish with more lime zest or half of the key limes.
Cookies, Coffee and Chaos 
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