Key Lime Pie with Saltine Crust
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 25 minutes
Cook time: 15 minutes
Servings: Makes 1 (9-inch) pie
Ingredients
- 1 sleeve unsalted tops saltine crackers
- ¼ cup sugar
- ½ cup unsalted butter, melted
- 1 (14-ounce) can sweetened condensed milk
- ½ teaspoon lime zest, plus extra for garnish
- ½ cup key lime juice
- ¼ cup Sour cream
- 3 large egg yolks
- whipped topping, for garnish
- lime slices, for garnish
Directions
Preheat oven to 350°.
In the work bowl of a food processor, pulse together crackers and sugar until finely ground. Add butter, pulsing to combine. Press cracker mixture into bottom and up sides of a 9-inch pie plate; freeze for 10 minutes.
Bake for 12 minutes. Let cool completely.
In a large bowl, whisk together condensed milk and remaining 4 ingredients until smooth. Pour mixture into prepared crust.
Bake for 15 minutes or until center of pie is set. Let cool completely. Refrigerate for at least 3 hours before serving. Garnish with whipped topping and lime zest and slices, if desired.