Why I chose this recipe:
Even though I am hunkered down from Blizzard Stella, I refuse to let the two feet of new snow and ice dampen my excitement for Spring. Two days after the official start of Spring is my husband’s birthday. I love making his favorite dishes for his special day so I went on a quest to make the best key lime pie for his birthday.
I have tried many recipes for key lime pie over the years, but they all have been very disappointing. Not until this recipe do I finally feel as though I have something worth sharing. I have to give credit where credit is due however. I found a version of this recipe on Pinterest from Mom On Timeout blog. While I thought the filling was fantastic, I thought the crust needed a little more oomph so I added a cinnamon and lime zest to add some depth of flavor. So this recipe is from her blog with just a slight change. I have to admit, I rarely find recipes that I don’t have to doctor significantly to Impress Without Stress.
So if you love Key Lime Pie as much as my husband does, whip up this zesty key lime pie to celebrate the coming of Spring. I promise not only will Spring be here soon, but you will see how easy it is to Impress Without Stress.
Crust Ingredients
1 ½ cups graham cracker, ground (approx.18 crackers)
1/3 cup sugar
¼ tsp cinnamon
Zest of ½ lime
6 Tbsp butter, melted
Filling Ingredients
2 (14 oz.) cans sweetened condensed milk
½ cup sour cream
¾ cup key lime juice*
Zest from 2 limes
Whipped Cream Ingredients
1 cup whipping cream
½ cup powdered sugar
Directions
Preheat oven to 375 degrees.
Spray 9-inch pie plate with cooking spray. Set aside.
In food processor, pulse graham crackers until fully ground.
Add sugar, cinnamon and lime zest. Pulse twice.
With food processor running, pour melted butter through tube and blend until fully combined.
Press evenly into prepared pie plate and up the sides.
Bake crust for 10 minutes.
Remove from oven and cool for 30 minutes.
While crust is cooking, in stand mixer with whisk attachment, combine all Filling Ingredients and mix on medium until fully combined.
Pour into cooled crust.
Bake for 13 minutes.
Remove from oven and let cool for 30 minutes before chilling for 2 ½ + hours.
When pie is sufficiently chilled, prepare Whipped Cream.
In stand mixer with chilled bowl and whisk attachment, whisk cream on high until it begins to thicken.
With mixer on, slowly add powdered sugar.
Whisk until stiff peaks are created.
If you are feeling fancy, transfer whipped cream into piping bag with flower tip.
Pipe whipped cream onto edge of pie.
Serve with any extra whipped cream on the side. Enjoy!!
* I used Nellie & Joe’s Famous Key Lime Juice