Since I live in Florida, it only seemed right that Key Lime Pie enter my baking repertoire. It’s a wonderful dessert, very rich and very tropical. This recipe calls for the juice of actual key limes, which are tiny and persnickety. Juicing key limes is now officially my least favorite kitchen task. They’re about as big as golf balls, and each key lime yields about 10 drops of juice. I’m not exaggerating. Purists, look away now. Honestly, using common Persian limes — the big ones you find in the grocery store would be just fine. Or, if necessary, bottled key lime juice. My guess is that local or organic brands would be the preferred choice.
I make this “pie” in a 9″ springform pan, but a typical pie dish, or a 9″ cake round lined in parchment would also work.
- 1 1/2 cup finely crushed ginger snap crumbs
- 1/2 cup granulated sugar
- 5 tsp melted butter
- pinch salt
- Pie Filling
- 1 cup key lime juice -- requires about 1 lb of key limes
- 2 cans (14 oz) sweetened condensed milk
- 2 large eggs
- 1 tsp lime zest
- 1 cup sour cream
- 2 tbl confectioners sugar