Key Lime Pie
Tart and creamy pie with a graham cracker crust.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Preheat the oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
- 2
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until lightly browned. Remove and let cool slightly.
- 3
In a large bowl, whisk together the sweetened condensed milk, sour cream, and lime zest until smooth.
- 4
Gradually whisk in the key lime juice. The mixture will begin to thicken immediately due to the reaction between the acid and the dairy.
- 5
Pour the thickened lime filling into the baked graham cracker crust and smooth the top with a spatula.
- 6
Bake for 10-15 minutes until the filling is just set and holds its shape but is not browned. Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (preferably overnight) before slicing and serving.
Plan it in Listahan
Add Key Lime Pie to your week, check it against your household's allergens, and build the shopping list automatically.