I like to consider myself a patient person. I feel like I have a relatively high tolerance for tedious tasks.
But after squeezing the juice out of eight key limes, I realized that my patience has limits.
Fortunately, after tasting the delicious key lime pie I made after squeezing all of those limes, I discovered that my patience (or lack there of) was totally worth it.
If you?re looking for a rich, pretty pie to help beat the summer heat, I highly recommend this recipe. I found it on the blog ?Mom on Time Out.? You can find it at http://www.momontimeout.com/2015/03/best-key-lime-pie-recipe/.
Best Key Lime Pie
1 1/2 cups graham crackers, crushed
1/3 cup sugar
6 tablespoons butter, melted
2, 14-ounce cans sweetened condensed milk (I used fat free)
1/2 cup sour cream (I used fat free)
3/4 cup key lime juice (8 to 9 key limes)
zest from 4 key limes
Preheat the oven to 375 degrees.
Combine the graham crackers, sugar and butter and then press the mixture into an eight- or nine-inch pie pan.
Bake for seven minutes, and then let the crust cool for about 30 minutes (I put mine in the fridge after it cooled a bit to hurry up the process, but it took me so long to squeeze all those little limes that it worked out perfectly.).
Preheat the oven to 350 degrees.
Whisk together all the ingredients for the filling and pour the mixture into the prepared pie crust.
Bake for 10 minutes.
After the pie cools slightly, put it in the refrigerator until it?s fully chilled, which will take around three hours (I put mine in the freezer, so it was ready a lot more quickly.).
We enjoyed this pie while we were watching fireworks on the Fourth, and it was a great dessert to share with family and friends.
I think it would also be really good if you made the crust with chocolate graham crackers, so I may try that the next time I make one of these, but that will have to be after my fingers recover from all of my lime squeezing for this one.
Lindsey Young is the co-owner of The Edge, a Bethel College graduate, and an avid baker. She can be reached at