Key Lime Pie

"Summer time and the livin's easy"!  (Ahh, Sublime)

I should change that to, "...and the pie is easy".  Not only is this pie ridiculously easy, but just the kind of dessert you want on a hot day.  Light.  Citrusy and Tart.  Cool and Creamy.  Mmm, get me a slice now.

I know there are a variety of ways to make Key Lime Pie, and some of those ways may include green food coloring.  But just because this isn't green, doesn't mean this isn't filled with Key Lime goodness.

I made this pie to accompany the Honey Lime Enchiladas I made from The Girl Who Ate Everything.  I zested my limes first to use for the pie, and then used the juice for the enchiladas-no waste!  I love it!

Key Lime Pie
I have no idea where this recipe comes from.  I've been making it for so long and adapted it from different sources.  I only had this recipe hand written on a piece of paper with random changes and notes.  So if you notice the same recipe somewhere else, please let me know!

- 1 pre-made graham cracker crust
- 1 (14 oz.) can of Sweetened Condensed Milk
- 1/2 c. key lime juice- I use Nellie & Joe's 100% Key Lime Juice which I find at local grocers
- 2 egg yolks
- 2 tsp. lime zest

Preheat oven to 350 degrees.  Bake graham cracker pie shell for 5 minutes.  Remove from oven.

In a bowl, whisk together my hand or hand mixer, sweetened condensed milk, key lime juice, egg yolks, and lime zest.  Pour creamy mixture into partially baked graham cracker shell.  Return to oven and bake 12-15 minutes.  Center should be firm, and only give a very slight jiggle.  Cool on wire rack.

Topping
- 1 c. sour cream-yes, sour cream not heavy
- 1/4 c. powdered sugar
- 1/4 tsp. vanilla powder* or extract
* my vanilla powder looks like vanilla beans, and that is the flecks you see in my topping

Whisk ingredients together in a small bowl.  Spread over cooled pie.  Refrigerate and chill completely before cutting and serving.

Wham, Bam, and Thank You, Ma'am!  Easy as...PIE! Enjoy!