You would think we are living in Florida!
I was in Florida in late March. We were in the Clearwater area. We had a really nice time learning about sea turtles and manatees. We saw manatees in the wild and took pictures. We watched dolphins gracefully jumping in the bay. It was fascinating to a northerner like me!
At dinner one evening and I ordered key lime pie for dessert. As I enjoyed it, I could only think, "I can make this for John." So I went home and tried a recipe. It was okay, but not exactly what I had been looking for. Then I found a different type of filling. I combined that with my own pie crust and WOW. This was it! I have since made this key lime pie 3 or 4 times. It is not low calorie or low fat, so make your servings on the smaller side. Before we begin, however, I have found these cookies to be wonderful for the crumb crust!
HH's Key Lime Pie
Preheat your oven to 350.
Take one 8-oz package of GF cinnamon cookies,
and whirl them in a food processor until they are little crumbs.
Add 6 Tbs of melted butter and whirl again.
Press into a pie dish and bake for 15 minutes.
Meanwhile, use a whisk to blend:
2 14-oz cans of sweetened condensed milk,
3/4 cup of key lime juice (this can be hard to find.....in my local market they had it hiding with the mixers!), and
1/2 cup sour cream
Pour this into the hot crust and pop it back in the oven for 6-7 minutes. Seriously.
That's it.
Chill. Serve with whipped cream on top.
