Prep 10 mins
Cook 8 mins
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!!!
- Preheat oven to 350 degrees (175 celsius).
- In medium bowl, combine condensed milk, sour cream, lime juice and zest. Mix well and pour into crust.
- Bake for 5-8 minutes, until tiny pinhole bubbles burst on the surface of the pie. DO NOT BROWN!
- Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
I've had this recipe saved to make for a long time, but admit I found & esp liked a no-cook recipe so much that my "trial plan" didn't happen. The no-cook recipe used Cool Whip (hard to find here & now no longer imported). KL pie is a DH fave, so this was made as a trial for a game nite w/friends who also favour KL pie. I made the recipe as written except for using pre-cooked tartlet shells & adding green food colouring. The recipe made 15 tartlets & the lime flavour was excellent. Besides the cook method, the other diff was that the no-cook version was mousse in texture (as you'd expect) & this was cheesecake in texture. As this was a 1st try, I'm unsure if my judgment of cook time may have been a factor. This is an easy-fix, I'm grateful for this option & DH is happy too. :-)
I think this was my favorite Easter dessert this year! I only had a 10" crust on hand, so I was wondering if I needed to double the filling at first because key lime pies are usually pretty thin, but I'm glad I waited to see. I found that when I measured out 3 cups of condensed milk, it was a larger amount than it would have been had I just converted the cups to ounces and used the equivalent amount from the can (approx. 2 1/3 cans of milk versus approx 1 2/3 cans of milk). Not sure which method the recipe creator intended, but the way I made it worked perfectly for my larger crust. I had to bake it for about 12 minutes before the bubbles appeared. I topped it with some cut fresh strawberries for color. The pie turned out very creamy and rich, so smaller slices were satisfying. Delicious and super-simple to make, so I'll be keeping this recipe on hand for future key lime pie cravings. Thanks for posting! Made for PAC Spring 2012