Key Lime Pie

I made this for a practical. A nice balance between sweet and tart. Be patient with squeezing limes. I recommend listening to the band Mount Righteous while baking :) Hope you enjoy!

• Ready In: 4 hrs 20 mins
• Serves: 6
• Yields: 1 pie

Ingredients

• key lime filling

• 3 (8 ounce) cans sweetened condensed milk
• 1⁄2 cup sour cream
• 3⁄4 cup key lime juice (about 30 key limes)
• 1  tablespoon  grated lime zest
• 1  egg yolk
• 1  pinch honey, to taste

• pie crust

• 1  cup butter, room temp
• 1⁄3 cup sugar
• 1  tablespoon honey
• 1⁄4 teaspoon salt
• 2  eggs, maybe 3
• 1 1⁄2 cups  pastry flour, sifted

Directions

1. Short Dough:
2. Cream butter. Add sugar, honey, and salt until uniform. Add eggs one at a time until completely mixed. Add the flour -- Do NOT over mix. Roll out and then chill 3-4 hours covered. Make sure it is chilled so it is easy to handle.
3. Bake dough at 350 for 15 minutes.
4. Key lime filling:
5. Fold sweetened condensed milk, sour cream, key lime juice, lime zest, egg yolk, and honey.
6. Pour filling into pre-baked crust. Bake for about 8 minutes. I like to top with a whipped cream and tuile cookie for decoration. Martha Stewart has an awesome tuile cookie recipe.