Seeing this recipe brought back a great memory. I used to buy Key Limes by the bag full for my step-daughter. It was their small size that first caught her eye, and from her very first taste, she loved these tart little limes so much that she would demand them in her lunch every day. I quartered them and she ate them like tiny oranges.
As adults, our best use for limes seems to be using them to top off a bottle of Corona. While that is a good use, limes do have more to offer the culinary world than that. Like this pie, for example. If you don’t have key limes, regular ones will do just fine.
The original recipe is for mini pies and can be found here. I modified it to make 1 large pie instead.
My one complaint about this recipe is that we are left with about 1/2 cup of Sweetened Condensed Milk at the end of the recipe. I really hate when that happens. What to do with the extra? Add a spoonful to your morning coffee for a sweet treat, mix into hot chocolate or spoon it over fresh fruit for a quick dessert.
Key Lime Pie with Cinnamon Toast Crunch Crust
3 cups Cinnamon Toast Crunch cereal
5 Tablespoons melted butter
1 Tablespoon packed brown sugar
3 cups sweetened condensed milk (from 3 14 oz cans)
1/2 cup sour cream (not low fat)
1/2 cup freshly squeezed lime juice
1 cup whipping cream
2 teaspoons white sugar
1/2 teaspoon vanilla extract
2 teaspoons grated lime zest (see cooks notes)
Preheat oven to 350F. Put cereal in food processor and pulse until ground into fine crumbs. Add melted butter and sugar, pulsing a few times until fully incorporated and mixture looks crumbly. Pack well into 10″ pie plate and bake in oven until lightly browned. About 10 minutes.
While crust is baking whisk together the lime juice, zest, sweetened milk and sour cream, making sure mixture is well blended and there are no lumps.
Pour into filling into the hot pie crust and put back in oven and bake for about 30 minutes. Just until filling starts to set (See Cooks Notes below).
Remove from oven, place on rack to cool to room temperature, then refrigerate until cold. (At least 2 hours, overnight is better)
Just before serving, make the whipped cream. Whisk cream until soft peaks form. Add sugar, vanilla and lime zest and continue whisking until peaks are stiff. Careful not to overdo it or you will end up with butter!
Slice pie into servings, put on plates, top with whipped cream and serve.
Grated Lime Zest – best removed from the limes before you juice them. Grate whole limes over the small holes on a box grater to remove just the green part of the peels.
Baking time – I always have trouble deciding if the filling has started to ‘set’ or not. For this one, I baked until the edges of the filling started to bubble just a little bit. It was slightly over cooked, but I knew it was set when it came out of the oven.