Before Nina Scott left Friendship for the winter, she very kindly called me up and told me about a really good key lime pie for which she had just acquired the recipe. It came from Sudi Blanchard in York. “It is the best key lime pie I have ever eaten,” she said. It really is. This recipe has knocked out all my other key lime pie recipes.
I’ve been muddling along with a decent recipe culled a long time ago out of a Martha Stewart pie book. There’s nothing wrong with it, it is just that this one is better. This one cuts very smoothly with none of that business of sagging and dribbling out into the pan. This is smooth, richer, doesn’t have eggs, and, like a lot of these sorts of recipes, relies on condensed milk of which, you know, you can obtain a low-fat version. This recipe is very limey, something I love, and you really do need the called-for bit of lime rind.
You can use sour cream or that very thick Greek-style yogurt widely available these days in the dairy section of the stores. If you happen to have regular yogurt you can always drain it in a sieve for a while until it thickens up and stops dripping.
I always make my own graham cracker crust because I am too cheap to let someone else make it for me, but if you see company in your too-near future or you hate all that cracker crumbling, you might want to take the short cut and buy a premade one.
Key Lime Pie
2 cans condensed milk
½ cup sour cream or Greek yogurt
¾ cup lime juice
Grated rind of one lime
Prepare a Graham cracker crust for a 9-inch pie plate. Preheat oven to 350. Mix condensed milk, sour cream or yogurt, juice and rind together in a bowl. Pour into pie shall. Bake for 8 minutes. Chill.