I found this recipe online several years ago. It is an Emeril recipe and I make one small variation – I add lime zest in the pie filling. It is deeelish! Has a nice tang with the sweetness of the condensed milk but tempered by the cream topping.
Preheat oven to 375°
- 1 ½ C graham cracker crumbs
- ½ C sugar
- 4 Tbsp Butter, melted
- ½ C sugar
Mix Graham cracker crumbs, sugar and butter in a medium bowl. Press mixture firmly into a 9-inch pie pan. Bake until brown, about 20 minutes. Remove from oven and cool to room temperature. (alternatively, purchase a Keebler graham cracker crust and brown it as noted above)
Lower oven temperature to 325°
- 2 (14) oz cans, sweetened condensed milk (I use fat free Eagle Brand)
- 1 C Key lime juice
- 2 eggs
- 1/2 tsp lime zest
In separate bowl, combine sweetened condensed milk, lime juice, and eggs. Whisk until well blended and pour into cooled pie shell, add lime zest. Bake 15 minutes, then chill at least 2 hours.
- 1 C sour Cream (I use light sour cream)
- 3-4 Tbsp powdered sugar
- 1 Tbsp lime zest
Once filling is chilled, combine sour cream and powdered sugar and spread over the top of the pie using a spatula.
Sprinkle lime zest over top, serve and ENJOY!