Hola! Simon is on his way home from college even as I type! As much as I miss him while he’s living so far from home, it does make for quite the fun production on the rare occasion that he travels home for the weekend. Oh yes, there’s usually a couple of conversations about what will be on the menu while he’s here, and more importantly — what’s for dessert? The choice was between key lime pie and blackberry cobbler, both delicious!
When we first started eating key lime pie at home, I always just bought the frozen version from the market and thawed it out. We thought it was pretty good. Then a couple of summers ago, Lucy’s friend visited with us over the summer and she prepared this scratch recipe and things changed. Well, close to scratch anyhow. It uses sweetened condensed milk and no eggs. I don’t like making custard base pies that use eggs — freaks me out. This mixture creates a key lime cloud, light and airy, floating atop a buttery graham crust, so much better than a store bought pie! It’s also easy to make. So now we eat this!
Key Lime Tart
- 1 tablespoon lime zest
- 1/2 cup lime juice (about 5 -6 limes)
- 2 14oz cans sweetened condensed milk
- 1/4 cup sour cream
- 1 graham cracker crust recipe (I used All Recipes Graham Cracker Crust 1)
- whipped cream and limes for garnish (optional)
Prepare graham cracker crust and press into 9 inch tart shell. Allow crust to chill in the refrigerator about an hour. You can also use a store bought prepared graham cracker crust. Preheat oven to 350. Mix first four ingredients and pour over crust. Bake for 5-8 minutes until the filling is set, but not brown. Allow to chill overnight (or at least an hour) in fridge and then remove from tart pan. Garnish with fresh whipped cream and lime slices.
This recipe has been slightly modified from All Recipes Key Lime Pie VII to accommodate a tart pan.
