It’s March 14, Pi day. Yes, 3.14=pi.
So in honor of this geeky “holiday” I’ve made a pie (another excuse, admittedly, to bake).
Since apples are so autumnal and berries are not yet in season, I’ve made a key lime pie, which happens to be a popular choice in my household.
This pie is so incredibly simple to make, it’s hardly work. And what else is certain: The sweetness, the tartness, the graham cracker crust…all add up to a refreshing slice of pie.
Key Lime Pie
Ingredients
2 cups of graham cracker crumbs (about 12-15 crackers)
6 tablespoons of butter
1/3 cup of sugar
2 cans of sweetened condensed milk
1/2 cup sour cream
the juice of about 30 key limes (about 3/4 cup)
1 tablespoon lime zest
Make the pie
Preheat oven to 375 degrees F.
Place graham crackers in a plastic bag and crush with a rolling pin until fine. Melt butter in a saucepan and then add butter and sugar to the crumbs. Press into a glass pie pan. Bake for about 7 minutes. Remove from oven and set aside.
Lower heat to 350 degrees F.
In a bowl, mix together condensed milk, sour cream, lime juice and zest until combined. Pour into pie crust.
Bake for about 8 minutes, until tiny bubbles form on the surface of the pie. Cool for 10-15 minutes and then chill in the refrigerator for at least an hour before serving.
Serve alone or with a dollop of fresh whipped cream.
NYC-based writer Tracey Ceurvels blogs about enjoying life through food and travel at The Busy Hedonist. She offers busy food lovers an easy + convenient dinner plan of fresh, seasonal dishes with weekly menus + shopping lists. Tracey’s articles about food + travel have appeared in The Boston Globe, Haute Living, PAPER, The New York Daily News, Time Out New York among other publications. Stay tuned for her iPhone App launching soon: iFoodShop: A Food Lover’s Guide to Shopping in NYC.
