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This blog is a culmination of two forever-bakers who have spent countless hours reading about, thinking about, and dreaming about baking delicious treats in our spare time. After taking a few cake decorating classes, our interest has soared to no end. While living and working in the same city has been a sweet treat in itself, a move across the state has spawned the desire to keep in touch by taking our love of baking and everything kitchen to the next level. So wipe your feet on the mat and stay awhile!


Friday, July 8, 2011

Creamy Lime Pie

I would love to call this a Key Lime Pie, but the truth of the matter is I just didn't want to have to juice 20 some odd limes.  Instead I used about five regular sized limes, and my hands thank me for that.  This pie has limited ingredients and promises a not too tart but creamy and satisfying filling. 

Creamy Lime Pie
Adapted from Allrecipes.com

1 (9 inch) graham cracker crust
3 c. sweetened condensed milk (this comes to about 2 1/2 cans)
1/2 c. sour cream
3/4 c. lime juice (about 5 medium sized limes)
1 tbl grated lime zest

Preheat oven to 350 degrees.

In a bowl mix together the sweetened condensed milk, sour cream, lime juice, and zest until thoroughly combined.  Pour into the prepared graham cracker crust.  Bake for between 5-8 minutes.  (You don't want to bake this thing until it's brown on top, just enough for it to set.  you should see a few little bubbles coming to the surface of the pie.  Even if you don't see them, I would take this out of the oven after 8 minutes.  Chill the pie for at least 2 hours before serving.



Katie said...

Juicing 5 limes sounds SO MUCH better than juicing 20! The slice you cut looks delicious, and I love the use of the twisted lime slice on top. It really makes the pie look special!

Sheri said...

It looks delicious!

While Seattle Pastry Girl is offline (hoping everything is okay with her), there's a temporary facebook group to post our Baked Sunday Morning entries at http://on.fb.me/nKeKQd. Could you help spread the word?

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