I was taking a break from studying yesterday and began to clean out a magazine rack that we have in our living room. I found 3 phone books from 2008, a bunch of Runner’s World, and a Cook’s Illustrated magazine that I had forgot I had. It was like Christmas! Okay, so maybe not that exciting but after 10 hours of studying it really doesn’t take much to get me excited. =) If you don’t have a subscription to Cook’s Illustrated magazine, you should go online and subscribe right now… It’s the best magazine ever! It’s like a scientific cooking magazine. They explain the science behind why you use certain ingredients and what happens when they tried different ones (and they will tell you about all 30 variations that they tried). But in the issue that I found in my stack of old magazines, there was a recipe for key lime pie bars that looked and sounded delicious. While I was digging some chicken out of the freezer to thaw for dinner, I found a key lime pie that I had frozen a while back. I don’t remember exactly why I froze it in the first place, but I thawed it in the fridge and had a piece tonight. It was just as good as fresh. And while I’ll definitely be making the key lime pie bars at a later date, the key lime pie from my freezer satisfied my craving for now. Enjoy!
Key Lime Pie
1 (9 inch) prepared graham cracker crust
2 cans of sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime zest
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
- Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
*from allrecipes.com
