It’s Pi Day! (Or should I say Pie Day!) Considering that Paul loves pie, and I don’t make it nearly often enough to satisfy all of his pie cravings, I decided to humour him, and celebrate a baking (or math) holiday.
We have recently been visiting a local restaurant chain that has a great Key Lime Pie. After getting it the last three times we went to this restaurant, I decided that Key Lime Pie would be my undertaking for this Pi Day.
Now, I’m a bad blogger and baker, because I couldn’t find Key Lime juice! I was looking everywhere, and even had Paul on the lookout for the last two weeks, and no luck. I did substitute Key Lime juice for regular lime juice, and added about two extra tablespoons just to be safe and sure that the filling had a great tart lime flavour.
The hardest part about making this pie is the chilling time, for sure! I told Paul that I was making Key Lime Pie last night, and he was so excited, and then I told him that he couldn’t eat it until tomorrow because it had to set. There were sad faces galore.
Yield: 1 9-inch pie
1¼ c. graham cracker crumbs
½ c. shredded coconut
¼ c. sugar
5 tbsp. butter, melted
2 14 oz. cans sweetened condensed milk
½ c. sour cream
¾ c. key lime juice
Preheat oven to 350°F.
In a large mixing bowl, melt butter, and mix with graham cracker crumbs, coconut, and sugar. Line a 9 inch pie place with the crumb mixture, pressing the crust up the sides and pack down firmly.
In another mixing bowl, combine the sweetened condensed milk, the sour cream, and lime juice until smooth. Add in 1-2 tbsp more lime juice for a more tart filling.
Pour the filling into the crust, and bake for 10 minutes in the preheated oven. After ten minutes, tiny bubbles should form under the surface of the pie. Turn off the oven, and let the pie sit in the warm oven for about 30 minutes.
Once at room temperature, chill overnight, at least 12 hours, until set. Garnish with fresh whipped cream and/or lime zest, if desired. Slice, and serve.