inside out

happy thanksgiving!!!

my key lime pie is a success!!! i haven’t tried the whole thing yet but the filling is pretty yummy and so is the topping. i’ll post the recipe in case someone that reads this might be curious. the only thing is, the crust is slightly burnt. the recipe says to bake the crust for 20 minutes. i only put it in for 18 minutes so i could check to make sure 20 minutes wasn’t too long before it started to burn and well… 20 minutes would have been way too long. here are some pictures!

these were taken with my iphone. i’m no food photographer or anything…

without topping

with topping

here’s the recipe:

Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice
2 whole eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest

Directions
Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.