27 Aug

Yesterday we were invited to our neighbors for a Hawaiian-themed dinner and playdate. On the hook for dessert and drinks (Paloma’s have been the drink of the summer!), a semi-thematic dessert seemed appropriate.
Our giant bowl of limes definitely swayed the vote, landing us on key lime pie. Now, as we are in the Seattle area and not Florida, I can’t honestly say that I used key limes. However, my non-key limes served perfectly for a not-too-sweet dessert to round out the Huli Huli chicken and Mac salad feast.

I used a tart pan to prep the buttery graham cracker crust with a quick 10 min blind bake. As this baby bronzed, I prepped the filling with sweetened condensed milk, fresh lime juice, fresh lime zest, and, stick with me, sour cream. The sugary gooey condensed milk is nicely balanced by the sour-y tanginess of the limes and sour cream. All this whisked together is poured back into the cooled crust and popped back into the oven for another 15 min until there is just a slight wiggle in that jiggle. The cooled pie is then refrigerated to set for a few hours. Right before serving, I topped it with some quick-whipped cream (1/2 cup whipping cream with 1Tbsp powdered sugar) and popped some lil lime slices on top for show.

This beauty cut like a dream, preserving those layers of buttery crust, tangy lime filling, and slightly sweet creamy finish. Yum!

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