Everyone needs an easy pie in their repertoire and key lime pie is my summer version of a little black dress. I know that fresh key lime juice would be lovely but if you've ever tried to juice the barely-larger-than-a-walnut key limes, you'll understand why I use Nellie and Joe's key lime juice. You can substitute regular, Persian limes (or key limes) if you prefer to squeeze your own but since I'm going for quick and dirty— it's bottled juice all the way for this girl. Throw in a pre-made graham cracker crust pie shell and you can go from sad and pie-less to happy and pie-full in about 30 minutes.
Quick & Dirty Key Lime Pie(Adapted from Emeril Lagasse)
1 pre-made graham cracker pie crusts ( I used Keebler)
2 (14-ounce) cans sweetened condensed milk
1 cup key lime or regular lime juice
2 whole large eggs
1 cup sour cream
3 tablespoons powdered sugar, plus extra for dusting
1 tablespoon lime zest
Preparation
Preheat the oven to 325 degrees. In a mixing bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the pie shells. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Once chilled, combine the sour cream, lime zest and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the powdered sugar as a garnish on top of the sour cream and serve chilled.
