I have vacationed in Key West many times. It’s my favorite city in Florida. Love the food, the history, the art galleries and overall everything about the city. A very fun place to visit. I am really not a pie fan but I do love Key Lime Pie. A lot. Key West makes the best. Now you can make your own and feel like you just visited The Keys.
Ingredients Pie Crust:
2 cups graham cracker crumbs
1 stick of butter, melted
1/4 cup granulated sugar
1 pinch of salt
Preheat oven to 350 degrees. Mix together graham cracker crumbs, sugar, salt and butter in a bowl. Form crumbs into a deep dish pie pan. Bake for 8 minutes and cool completely before adding filling.
Key Lime Pie Filling:
2 cans of sweetened condensed milk
8 egg yolks
1 cup of fresh key lime juice, strained,* (2 one pound packages of key limes)**
Zest of one regular lime
Beat sweetened condensed milk and egg yolks until thickened. Add lime juice slowly and lime zest. Add pie filling to completely cooled pie crust. Bake in oven for 12 minutes. Do not let your pie get browned, it will have a jiggle but the pie will solidify after it’s cooled and chilled. Chill pie for minimum 3 hours, or longer. Garnish with fresh whip cream and a lime slice. Enjoy!
**Before juicing limes, microwave them for 1 minute per pound. The heat will making juicing easier and yield more juice.
I love key lime anything. It was only a matter of time before I made a Key Lime Pound Cake to my blog. I never use bottled key lime juice but I know a lot of people cannot get their hands on key limes. There is a difference between key limes and regular limes.
2 sticks of butter, room temperature
1 teaspoon vanilla
1 1/2 teaspoons key lime extract (Available through Amazon)
1/4 cup key lime juice, fresh or bottled
2 1/2 cups flour
1 teaspoon salt
1 teaspoon baking powder
3 cups sugar
6 eggs, room temperature
1 cup sour cream
Zest of 2 limes optional (I used zest in the glaze)
Preheat oven to 325 degrees. Spray a 12 cup bundt pan with nonstick and flour combination.
In a separate bowl, whisk together flour, salt and baking powder.
In a mixing bowl, beat butter, eggs, sugar and extracts. Once combined add juice and zest if you are adding zest to your cake batter. Add eggs one at a time. Add one half of the flour mixture, next add sour cream, ending with the remaining flour. Pour into your bundt pan and bake 60-70 minutes until a cake tester comes out clean. Cool in bundt pan for 25 minutes. Remove from pan and cool on a cooling rack until cake is completely cooled before adding glaze.