My My My...Key Lime Pie

18 months ago my Grandma Fenn introduced me to cousins that until that time, I didn't know existed. Rick and Kathy Lysogorski live in Anchorage, Alaska and they just happened to buy a winter home in my neighborhood. They have 2 married daughters, Krista and Kim, and 2 grandkids. We were lucky enough to share Thanksgiving dinner with them last year, but due to the 3 day's worth of feasts we had scheduled this year, we were unable to have dinner with them again. I mentioned to Krista and Kathy that there was 1 dessert that I have dreamed about since
November 26, 2009..........

Krista's Key Lime Pie

Tonight my dream came true...Krista and Kathy showed up at my door with a WHOLE pie!! My oh my...it makes my mouth water just thinking about it. It's got the perfect amount of zing and it's so smooth and creamy and heavenly.....

The best part about it is how EASY it is to make, and it comes out perfect every time. If you love key lime pie as much as I do, here's the recipe for your taste buds pleasure! :)

Key Lime Pie

Krista Whitlock

1 1/2 Cups Graham Cracker Crumbs

1/2 Cup Sugar

4 TBS. melted Butter

2 14oz. Cans Condensed Milk

1 Cup Key Lime or regular Lime Juice

2 whole Eggs

1 Cup Sour Cream

2 TBS Powdered Sugar

1 TBS Lime Zest

Preheat oven to 375 degrees. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temp before filling.

Lower the oven temperature to 325 degrees. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream.

Thanks my favorite Alaska cousins...you made my day!!