Emerils Key Lime Pie

Submitted by mindy g.

• Ready In: 50mins
• Ingredients: 9
• Serves: 12

ingredients

• 1 1⁄2 cups graham cracker crumbs
• 1⁄2 cup granulated sugar
• 4 tablespoons melted butter
• 2 (14 ounce) cans condensed milk
• 1 cup key lime juice
• 2 whole eggs
• 1 cup sour cream
• 2 tablespoons powdered sugar
• 1 tablespoon lime zest

directions

1. Preheat the oven to 375 degrees F.
2. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands.
3. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes.
4. Remove from the oven and allow to cool to room temperature before filling.
5. Lower the oven temperature to 325 degrees F.
6. In a separate bowl, combine the condensed milk, lime juice, and eggs.
7. Whisk until well blended and place the filling in the cooled pie shell.
8. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
9. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula.
10. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

Reviews

[Susan K.]

This is an excellent Key Lime Pie. (FYI:It took me 2 pounds of Key Limes to make 1 cup of juice.) The sour cream topping is so much better than meringue or whipped cream. I didn't use the crust recipe, I love the combination of ginger and lime so I made a gingersnap crust instead of graham crackers which was very good. I will make this again and again and again...Thanks Mindy.

 

[Kathy E.]

I've made this recipe multiple times using fresh key limes and or lime juice. It always comes out divine. For those having a problem, don't mix up condensed (sweeten) milk with evaporated canned milk. Your pie will not set with evaporated canned milk and will be sour. My only slight deviation from the recipe is I add an extra egg because I raise my own chickens and egg sizes vary especially with banty hens so for anyone else, you can add an extra yolk.

 

[Burgerwoman]

Some reviewers are confusing evaporated milk with condensed milk. Condensed milk and sweetened condensed milk are the same. Do not use evaporated milk in this recipe.

 

[lynn adams]

Disappointment. I have never baked a graham cracker crust. It came out like a rock. The filling was runny. I read this recipe; gathered all the ingredients and carefully followed all of the instructions. It was more like key lime pudding. The sour cream topping was about the only thing that made sense. Maybe if Emeril would come show me what I did wrong. Sounded so simple and delicious. Won't make this again.

 

[Raquel Grinnell]

I've been making different versions of key lime pies all summer; I do believe I've found "the one"! The sour cream topping makes this pie, although I did add a tad more powdered sugar to sweeten it up just a bit more. Next time, I would probably double the sour cream topping. Even my oldest son, who is not a fan of key lime pie, chowed this one down :)