Spring is finally in the air. Hooray! This is such a beautiful time of year when we get to enjoy the outdoors after the cold has left and before the blazing heat has arrived.
What better time to bring on the Key Lime Pie? It just so tropical and fun. This recipe comes from the March 2013 issue of Coastal Living.
Key Lime Pie with Raspberry Sauce
2 14-oz. cans sweetened condensed milk
2 large eggs, lightly beaten
2 teaspoons lime zest
¾ cup fresh lime juice
Almond-Graham Crust (recipe below)
1 cup sour cream
2 tablespoons powdered sugar
Raspberry Sauce (recipe below)
Garnish: lime slices, lime zest
Preheat oven to 350 degrees. Whisk together sweetened condensed milk, eggs, lime zest and lime juice until well blended. Pour mixture into Almond-Graham Crust.
Bake 10 to 15 minutes or until pie is set and edges are golden brown. Cool completely on a wire rack about 1 hour. Chill 2 hours or until firm.
Combine sour cream and powdered sugar; spread mixture over top of pie. Serve with Raspberry Sauce and garnish, if desired.
Makes 8 servings.
Almond-Graham Crust
1 ½ cups graham cracker crumbs
½ cup chopped sliced almonds
¼ cup sugar
5 tablespoons butter, melted
Preheat oven to 350 degrees. Combine graham cracker crumbs, almonds and sugar in a large bowl. Stir in butter. Press mixture firmly into an 11-inch tart pan or 9 ½-inch deep pie plate. Bake 10 minutes or until lightly browned.
Makes 1 piecrust.
Raspberry Sauce
1 12-oz. bag frozen raspberries
½ cup sugar
Combine ingredients in a medium saucepan over medium heat. Cook, crushing raspberries against side of pan and stirring constantly, 6 minutes or until sugar melts. Pour mixture through a wire-mesh strainer into a bowl, pressing with a spatula or the back of a spoon; discard seeds. Cover and chill until ready to serve.
Makes ¾ cup.
