This Key Lime Pie was absolutely exquisite! I don't know how else to describe it, but it really was silky, zesty, and just perfect for the brink of summer. We're going to make this one often - I am sure of it.
Our family often has to get creative and find as many eggless desserts as possible, because we have picky family members (you know who you are!) that refuse to eat anything unless it is purely vegetarian. So I scrolled through the internet and saw such a wide range of Key Lime Pie methods and mixed and matched one that I thought would be perfect, and this was the result!
There are three layers to this cake - the crust, which was made of Indian butter cookies (but you can choose any of your choice), the pie, which is a mixture of sour cream, condensed milk and lots of key limes, and the whipped cream topping, which is a light and fluffy mixture of heavy cream and sugar. They all come together in this perfect trifecta that is perfect for a summer day!
As I mentioned, I used Indian crackers to make the crust, but I would use any cookies of your choice. I used a mixture of butter cookies and sweet and salty crackers, as the salt offsets the sweetness of the rest of the pie very well. Add some butter and blend it so that you have nothing but crumbs remaining, and then push it into a pie pan like you see in the last image. It's okay if it's not perfect, when it goes in the oven and comes out, the crust sits perfectly underneath the pie.
As I mentioned, the pie filling itself is so, so easy to use - you simply need condensed milk, sour cream, and lots and lots of key limes. It is helpful if you have a lemon press to really squeeze all the juice out of the limes without having to do all the manual labor yourself, but either or works!
Bake it off in the oven for a few minutes and once it cools down, throw the whipped cream on and stick in the fridge. It is going to be SO hard to wait, but it pays off. This beauty will hopefully become a staple for your summer weekends!