Key Lime Pie with Graham Cracker Crust

Florida is a weird state, am I right?  I'm not even going to go INTO the zombie guy in the news this week from Miami...that's just a cheap shot.  That's not Florida's fault...I don't think...


I'm not saying it's a bad state or anything either...just different.

First off, culturally...the farther north you go in the state the further "south" you get.  If you know what I mean.

It's the Australia of US states...in that everyone seems insanely comfortable living in such close proximity to creatures like alligators, snakes, gigantic bugs and all manner of unsavory wildlife.

It's a haven for the elderly and absolutely packed to the brim with retirement villas, yet Disneyworld is there, so it's also a vacation getaway for families with children.  It's like both the very old and the very young are inexplicably drawn to it.

Florida can't really be counted as "the South", even though it's technically as far south as it gets on the eastern seaboard.  It's just different.  It's its own beast.  It's weird, like I said.

And let's not even BEGIN to get into the way it weirdly dangles there...yeah.



Anyway, in honor of what is possibly the weirdest, probably the most dangerous animal-wise, and certainly the most dangly of all the states...I made key lime pie.

Key Lime Pie with Graham Cracker Crust

(from allrecipes, here and here)


Crust


1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 Tbsp unsalted butter, melted
1/2 tsp cinnamon


Pie


3 cups (2 cans) sweetened condensed milk
1/2 cup light sour cream
3/4 cup key lime juice
1 lime, zest
whipped cream, if desired.




For the crust:
In a medium bowl, mix graham cracker crumbs, sugar, butter, cinnamon until well combined.  Press into a 9 inch pie pan.  I found it was useful to use a measuring cup to press the crumbs tightly.  Bake at 375 for 7 minutes and allow to cool completely before adding pie filling.


For the pie:
In a large bowl, mix condensed milk, sour cream, lime juice, and zest until combined.  Pour into graham cracker pie shell.  Bake at 350 for about 8-10 minutes, or until tiny bubbles start to form on top.  Do not brown.  Remove from oven and allow to cool COMPLETELY.  Refrigerate for about 2-3 hours before serving.  Top with whipped cream if desired.