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Key Lime Pie

A tart and creamy classic in a sweet graham cracker crust.

LongHorn Steakhouse Copycat Recipe

Makes 1 Pie

Key Lime Pie:
1 (9-inch) prepared graham cracker crust
2 (14 oz) cans sweetened condensed milk
1/2 cup sour cream
3/4 cup lime juice
1 tablespoon lime zest
green food coloring, optional

Preheat oven to 350 degrees. In a medium bowl, whisk together milk, sour cream, lime juice, lime zest, and a couple of drops of food coloring, if using; pour into prepared pie crust. Bake for 8-10 minutes or until set - do not brown. Remove to wire rack. Let cool, then refrigerate for at least 8 hours before serving.

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

Preheat oven to 375 degrees. In a medium bowl, combine crumbs, sugar and butter and blend well. Press into bottom and up sides of a 9-inch pie plate. Bake for 8-10 minutes. Let cool.

Raspberry Sauce:
1 cup fresh or frozen raspberries
2 tablespoons sugar
1 tablespoon orange juice
2 teaspoons cornstarch
1/2 cup cold water

Combine the raspberries, sugar, and orange juice in a saucepan. In a small bowl, whisk together the cornstarch and water until smooth; add to saucepan. Bring to a boil. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
Puree the sauce in a blender and strain through a fine mesh sieve and let cool. Sauce keeps in refrigerator up to 2 weeks.

Source:  Thetallgirlcooks.com

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