Key Lime Pie

Breaking out more of the citrus flavors!  Something about the citrus makes it feel like summer!  As if walking out into the 95 degree wall of humidity wouldn't let me know.  ;-)  This is a wonderful key lime pie, but still nothing is beating my triple citrus bars.  There is a version of key lime bars I might try sometime this summer that is also from America's Test Kitchen.

Sorry the pictures are not great.  I was losing my light.

Anyway, this is great and very tangy, so get ready to pucker up!

KEY LIME PIE
adapted from Emeril Lagasse

INGREDIENTS:

• 1 1/4 cups graham cracker crumbs
• 4 TBSP granulated sugar
• 4 TBSP melted butter
• 2 cans sweetened condensed milk (14 oz)
• 2 whole eggs
• 1 cup sour cream
• 3.5 TBSP powdered sugar
• 1 TBSP lime zest

 DIRECTIONS:

Preheat oven to 375.  Mix graham cracker crumbs, sugar and melted butter with your fingers (I love to play with my food!).  Pour into 9 inch deep pie plate and press into place with the bottom of a measuring cup. 

Bake for 10-12 minutes until golden brown. 
Lower oven temp to 325.  Zest and juice key limes.  Combine condensed milk, lime juice and eggs.  Whisk in 1/2 TBSP lime zest.  Pour into pie crust, and bake for 15 minutes.  Remove, let cool 10-15 minutes and then chill for at least 2 hours to set.  Once chilled, combine sour cream and powdered sugar and spread over chilled pie.  Sprinkle with remaining lime zest.  Serve chilled.