Key Lime Pie

Key Lime Pie.  I got the idea to make key lime pie a few weeks ago when I saw some limes at the store.  I bought  a few to maybe make pie with, or use them for fish or something.  I figured I didn't have enough limes to make pie with so I bought some lime juice.   When I had come home I looked up information about Key Limes and Key Lime Pie.  It turns out that key limes are different than regular limes! According to Wikipedia "The Key lime (Citrus aurantifolia) is a citrus species with a globose fruit, 2.5-5 cm in diameter (1-2 in), that is yellow when ripe but usually picked green commercially. It is smaller, seedier, has a higher acidity , a stronger aroma, and a thinner rind than that of the Persian lime (Citurs x latifolia).It is valued for its unique flavor compared to other limes, with the key lime usally having a more tart and bitter flavor. The name comes from its association withthe Forida Keys, where it is best known as the falvoring ingredient in Key lime pie."

So was this going to foil my plans for pie? I decided that I wanted to make a real key lime pie with real key lime juice.  Something that maybe took a little more time. I didn't want to just do something easy!  I looked in my cookbooks and none of them had a recipe for Key Lime Pie.  Really?!  I found a recipe that had just lime juice, sweetened condensed milk and eggs. I thought that sounded too easy.  Then I went to the store and bought a graham crust, because I knew we didn't have any crackers. On the crust there was a recipe for Key Lime Pie!.... but  I needed to use Key Lime flavored yogurt.... It just didn't seem legitimate enough.  So I would look for recipes on and off for a couple weeks. 

I finally drug it out too long.  There was a sale at the grocery store for key limes so I bought them and decided to juice them.  They really can be pretty seedy. A 16 oz. bag of limes got me almost 1 cup of juice.  Too bad I had the juice and decided to finalize the recipe. Because I had a pre-made crust I only needed 1/2 of the recipe. It worked out perfectly.

So whats the recipe you ask?  I found it on the food network.  It is Emril Lagasse's recipe.  It calls for juice, condensed milk, and eggs.  O brother.  But it is delicious.  I attached the link to the title of this post.  Here are a couple pictures of my creation. With the sour cream, I eyeballed in a lot more than 2 tablespoons of powdered sugar, because I like it sweeter.

Here is the final product