Key Lime Pie

This recipe comes from an old friend and the former chef, Jeff Lohmann of my husband’s restaurant in 1979. Jeff sent us the key limes from trees in Palm Desert-what a treat. A few things are different with the recipe-he uses brown sugar in the graham cracker crust and he doesn’t prebake the crust. Also there are no eggs in the recipe but two cans of sweetened condensed milk and sour cream. The sour cream seems to lend a velvety texture to the pie.
whole-key-lime-pie
Preheat oven to 325 degrees
2 c. graham cracker crumbs, crushed
1/2 c. brown sugar
2 oz. melted butter
Combine and press into pie plate.
Mix together:
3/4 c. key lime juice
1 T. key lime zest (about 4 limes)
2 cans sweetened condensed milk
1/2 c. sour cream
Pour into pie plate and bake for 10 minutes. Cool and refrigerate until firm.
key-lime-pie

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3 thoughts on “Key Lime Pie

  1. Sharon Swiatek January 13, 2017 / 12:19 pm

    I intend to make this in Mexico when I’m there, we leave Tuesday for 2 months winter stay. Limes are so fresh and plentiful there. Thanks for a timely recipe😊

    Sent from my iPad

    • whatsanniecooking January 14, 2017 / 2:56 pm

      Have a great time Sharon!!

  2. Greg Crawford January 16, 2017 / 4:53 am

    Thanks for this recipe Annie, I am going to make it for our next dinner party. Missed you at Manasota this year. Come next year and I will make you a big batch of Barbados Rum Punch!

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