Key Lime Pie

Crust

1/2 stick of unsalted butter, melted

1 1/2 cups of ground graham cracker crumbs

1/4 cup of sugar

6 light grates of lemon zest

Filling

2 cups of sweetened condensed milk

1/2 cup of sour cream

2 tbsp. grated lime zest

3/4 cup of fresh lime juice

1. Make Crust: mix together graham cracker crumbs, melted butter, and lemon zest. Push the mixture into the bottom of a greased, 9-inch pie plate. Bake at 350*F for 10-12 minutes. Cool crust while combining filling.

2. Make Filling: whisk together condensed milk, sour cream, lime zest, and lime juice in a medium bowl until smooth. Pour into cooled crust. Bake until firm in the center (20-22 minutes).

3. Cook remaining sweetened condensed milk in a medium saucepan until it thickens for a caramel sauce.

4. Let the pie cool to room temperature, and then refrigerate for an hour. Cut, serve, drizzle caramel sauce, and enjoy!

It is January in Newfoundland. Some days are warm-ish and most days are freezing. On those freezing days I dream of the beach. I yearn for a white sand beach, lots of Vitamin D, and the sound of crashing waves that aren't hitting the rocky cliffs of this not tropical island. This province is beautiful and there is no mistaking its charm, but there is also no mistaking frostbite. I am fortunate enough to say that we took many family vacations to Florida. I have many fond memories of the beach, and Disney World, and yummy food. Every year that we could find them, my mom would buy a couple packages of key lime pie bites. They were small enough to pack in our suitcase, but they hardly ever made it home.

In the excerpt that came before this recipe in the cookbook, Alex writes that she has tried multiple recipes while perfecting her Key Lime Pie. This pie was not the bright green concoction that I remember from Florida. It was the colour of the lime juice and it was almost as sour! My favourite part was the crust. It was buttery and crisp after it was baked and it did not completely fall apart when the pie was cut.

Overall, I would absolutely make this pie again, but honestly I hope to eat it in Florida again first!

More yums to come xo