Homemade key lime pie? Yes ... please!!
When it comes to dessert, I'm a chocolate kinda girl. Cake, cookies ... you can't go wrong. But on a recent trip to Tampa, we visited my grandfather's favorite restaurant -- Columbia -- which has been around since 1905. Faced with the choice between Godiva chocolate cake and key lime pie, I didn't know what to do. I ended up with flan (long story), but after stealing a bit of pie from my husband's plate, I was so sorry I missed out. We bought the restaurant's cookbook, but when I got home I realized it didn't have the pie recipe! So sad. Here's a recipe from Emeril that I've used in the past, but I'm still using my best detective skills to find out how Columbia makes such an awesome version of the Florida favorite.
Key Lime Pie
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 juice
2 whole eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest
Preheat the oven to 375 degrees. 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. 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.