-I based this recipe on the best Key Lime Pie I ever tasted at Duffy’s Restaurant on Simonton Street in Key West.
1 1/2 cups graham cracker crumbs
1/4 cup confectioners’ sugar
1/8 teaspoon salt
1/3 cup melted butter
1/2 cup toasted coconut to the crushed cracker crumbs (optional addition/don’t like coconut just omit)
grated rind of 1 medium lime, about 3 tablespoons, not packed
3 large egg yolks
1 (14-ounce) can sweetened condensed milk
2/3 cup bottled Nellie’s Key Lime juice
1 pint sour cream
½ cup superfine sugar
1) Preheat the oven to 325°F.
2) Make the crust by stirring together all of the crust ingredients, mixing till thoroughly combined.
3) Press the crumbs into the bottom and up the sides of a 9-inch pie pan.
4) Bake the pie crust for 15 minutes. Remove it from the oven, and place it on a rack to cool while you make the filling.
5) Whisk the grated lime rind and egg yolks at high speed of an electric mixer for about 4 minutes or until it lightens in color and thickens to a thick sauce consistency.
6) Stir in the sweetened condensed milk, mixing till smooth. Beat at high speed for 3 minutes.
7) Add the lime juice, stirring just to combine. The mixture will thicken.
8) Pour the mixture into the crust, and return the pie to the oven. Bake for about 20 minutes, then carefully remove pie from oven and set on top of stove or rack, now thoroughly blend your sour cream and sugar. Next gently smooth the sour cream mixture over the top of your Key Lime Pie being careful not to mix the two. Return to the oven for 10 minutes.
9) Remove the pie from the oven, and cool to room temperature. Refrigerate for several hours before serving. Slice and serve each piece with a lightly sweetened dollop of whipped cream, if desired.