My favorite pie is key lime. The tartness of the lime, the creamy, rich condensed milk, and the sour cream make key lime pie a decedent dessert that is incredibly easy to make. For this recipe, I have transformed the classic pie into squares, making it perfect for you to serve at your next dinner party or family gathering. Happy cooking! Video link!
Chef notes:
I didn't use key limes in this recipe which are hard to come by in Calgary and quite expensive when they are available. I would recommend using them if they are available to you!
I used Schär Gluten Free Honeygrams for this recipe but regular graham crumbs or graham crackers work just as well.
Specialty equipment:
Food processor
9x13 pan
Stand mixer
Graham Crust
3 cups graham crumbs
½ cup sugar
½ tsp salt
½ cup butter, melted but not hot
Lime Filling
2 cans of sweetened condensed milk
½ cup full-fat sour cream
2 tbsp lime zest
1½ cups fresh lime juice
Whipped Topping
2 cups heavy cream
3 tbsp icing sugar
1 tsp pure vanilla extract
Lime zest for garnish
For the crust
Place the honeygrams into a food processor and blend them finely.
Combine the crumbs in a large mixing bowl with the sugar, salt, and melted butter.
Press the crumbs evenly and firmly into the bottom of a 9x13 pan.
Place the pan in the freezer while you prepare the filling.
For the filling
Preheat the oven to 350°F.
Whisk the ingredients in a large mixing bowl until combined.
Pour the filling over the frozen crust and bake for 15–18 minutes, just until the filling is set.
Remove the pan from the oven and cool completely before topping it.
Finishing the squares
Put the cream, icing sugar, and vanilla into the bowl of a stand mixer with the whisk attachment. Whisk on high until stiff peaks form.
Turn off the mixer and place the cream into a piping bag fitted with a large star tip.
Pipe the cream over the whole top of the squares.
Garnish the top with lime zest, cut into squares, and serve!
©chefalisonbiebs