We celebrated my best friend’s birthday this weekend and I baked a key lime pie for her, instead of the traditional birthday dessert (am I the only one that doesn’t get excited about birthday cake?). The pie was delish (even the kids wolfed it down) and it’s one of the few key lime pie recipes I’ve seen that doesn’t contain eggs. Be sure to buy key limes, which are smaller than standard limes. My grocery store sells a bag of key limes, which just happens to have the perfect amount of limes needed for this pie. The recipes is simple, but be prepared to get a workout squeezing the juice from all of those tiny key limes!

Ingredients
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
1 tablespoon grated lime zest
18 key limes (or enough to get 3/4 cup juice)
2 cans sweetened condensed milk (about 3 cups)
1/2 cup reduced-fat sour cream (I like Daisy brand)
Fresh whipped cream (see recipe below)

To prepare the graham cracker crust, mix graham cracker crumbs, sugar, and melted butter until well blended. Firmly press the mixture into a 9-inch pie plate, using your hands. Set aside while you make the pie filling.

Preheat the oven to 350 degrees.
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Using a lemon zester or a grater, zest a few of the limes until you have about 1 tablespoon of lime zest (do this while the limes are still whole). Now it’s time to get squeezing. The easiest way to juice the limes is to use a garlic press. Just cut the limes into pieces small enough to fit into your garlic press and then squeeze the juice into a measuring cup. An advantage to this method is that the garlic press contains the seeds, so you don’t have worry about fishing them out of your lime juice later. If you don’t have a garlic press, then cut a lime in half, and then stick a fork into the cut side of the lime and squeeze the lime around the fork in a circular motion to extract the juice. Repeat until you have 3/4 cup of lime juice.

In a medium bowl, combine sweetened condensed milk, sour cream, lime juice, and lime zest. Mix until the filling is smooth (no lumps), and pour into the graham cracker crust.

Bake in preheated oven for 6 to 8 minutes (a few tiny bubbles on the surface of the pie is a good indication that it is done). Watch carefully and ensure that the pie doesn’t brown. Chill pie thoroughly before serving.

Fresh Whipped Cream

Nothing compares to homemade whipped cream. All you need is a bowl, an electric mixer, three ingredients, and about two minutes to create rich, creamy goodness that can’t be found in a can (and don’t even get me started on that frozen stuff). The beauty of making your own whipped cream is that you can adjust the sweetness to your taste (or your recipe). I used less sugar in the whipped cream for the key lime pie, since the pie was already very rich, but you can adjust the amount of sugar to your liking.

Ingredients
1 cup heavy cream
1 tablespoon sugar
1 teaspoon vanilla

In a medium metal mixing bowl, beat the cream with an electric mixer until it starts to thicken. Add the sugar and vanilla and continue to beat the mixture until soft peaks form. Be sure not to over mix.  (Note: chilling the bowl and beaters before adding the ingredients will reduce the mixing time.)