One of my favorite desserts is Key Lime Pie. I know that key limes are not a native New Orleans fruit. However, it is a perfect pie for any occassion, especially barbeques. You can use regular lime juice if you can’t find key lime juice. Most stores carry Nelle & Joes Key Lime Juice. This recipe is taken from Emeril Lagasse. So I guess that makes it a New Orleans dish.
1 1/2 cups Graham Cracker Crumbs
1/2 cup granulated Sugar
4 tablespoons (1/2 stick) Butter, melted
2 (14-ounce) cans Sweetened Condensed Milk
1 cup Key Lime Juice
2 whole large Eggs
1 cup Sour Cream
2 tablespoons Powdered Sugar
1 tablespoon Lime Zest
Preheat the oven to 375 degrees F.
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 temperature before filling.
Lower the oven temperature to 325 degrees F.
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 and serve chilled
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Creole Cajun Chef’s Creole Shake
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Enjoy!!!
