Chef Daniel Stewart: Key lime pie

Chef Daniel Stewart: Key lime pie

Key lime pie

Graham cracker crust:

1 1/2 cups of ground graham crackers

1/3 cup white sugar

6 tbsp butter (melted)

1/2 tsp ground cinnamon

Directions:

Mix graham crackers, sugar, melted butter, and cinnamon until well blended. Press mixture into a 8 or 9 inch pie pan. Bake at 375 degrees for 8 minutes. Take out of oven and let chill in refrigerator for 1 hour.

Key lime filling and topping:

3/4 cup key lime juice

2 large eggs, 1 large egg yolk (both beaten together)

2 cans sweetened condensed milk

8 oz sour cream

1/2 cup powdered sugar

Zest of 1 lime

Directions:

In a large bowl, combine sweetened condensed milk, key lime juice, and beaten eggs. Mix well. Add filling to pie shell and bake in oven on 350 degrees for 17 minutes. Let pie cool for 2 hours.

Topping:

Combine sour cream and powdered sugar in a bowl and mix well. Add to the top of the pie and spread evenly with rubber spatula. Sprinkle the lime zest on top and serve. Enjoy!

Copyright 2018 WBRC. All rights reserved.