Ingredients for Emerils Key Lime Pie
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted unsalted butter
- 1 (14-ounce) can sweetened condensed milk
- 1 cup key lime juice
- 4 large eggs
- 1/2 cup sour cream
- 2 tablespoons powdered sugar
- 1 tablespoon key lime zest
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How to Make Emerils Key Lime Pie
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tablespoons melted unsalted butter. Mix with your hands until evenly moistened.
- Press the mixture firmly into a 9-inch pie pan. Bake for 18-20 minutes, or until lightly golden brown.
- Remove from oven and let cool completely on a wire rack.
- Reduce oven temperature to 325°F (165°C).
- In a large bowl, whisk together 1 (14-ounce) can sweetened condensed milk, 1 cup key lime juice, and 4 large eggs until smooth and well combined.
- Pour the key lime filling into the cooled pie crust.
- Bake for 15-18 minutes, or until the filling is just set around the edges. The center may still appear slightly jiggly.
- Remove from oven and let cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight, to allow the filling to fully set.
- In a small bowl, whisk together 1/2 cup sour cream and 2 tablespoons powdered sugar until smooth.
- Spread the sour cream mixture evenly over the top of the chilled pie.
- Sprinkle with 1 tablespoon key lime zest and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
208g
Fat
44g
Carbs
19g
