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Key lime pie is one of the most popular desserts offered in restaurants today, and for good reason: the combination of tangy-sweet, smooth filling in a crisp crust is a soothing symphony of flavors and textures.
1 1/2 cups (4 1/2 ounces) vanilla cookie crumbs (sugar, vanilla wafers or cream-filled)
1 1/2 cups (2 1/4 ounces) fresh bread crumbs
6 tablespoons (3 ounces) melted butter
8 ounces cream cheese, softened
1 (14- to 15-ounce) can sweetened condensed milk
1/3 cup (2 5/8 ounces) Key lime juice
1/8 teaspoon lime oil (optional, but good)
1 cup (8 ounces) sour cream
The Crust: Combine the ingredients in the bowl of your mixer or a food processor -- a few pulses will do it -- then press the mixture into a 9-inch pie pan. Bake the crust in a preheated 350°F oven for 20 to 22 minutes, until it's golden brown. Set it aside to cool while making the filling.
The Filling: In a medium-sized bowl, beat the cream cheese until soft. Add the condensed milk and beat until well-blended. Stir in the Key lime juice and the lime oil (if you're using it). Add the sour cream, mixing until smooth. Pour the filling into the cooled crust and refrigerate the pie for at least 2 hours before serving. Garnish it with whipped cream and lime slices. Yield: 1 pie, 8 to 10 slices.
This recipe reprinted from The Baker's Catalogue, Spring through Summer 2001.