Key Lime Pie VII
I brought this to a family get together and wanted to make it slightly larger, so I used a 10in" pie pan. I wanted to make it gluten free, so I looked for a GF graham crust. When I could find neither GF graham crust nor GF graham cookies, I decided to use GF shortbread cookies (Shar brand in the yellow bag). I used two 7.5 bags (I left 10 cookies over b/c I didn't feel like I needed that extra bit), mashed them into crumbs (same to about 2 3/4 cups), then combined it with 9tbsp of softened butter and 2tbsp of cane sugar. I pressed in into the 10"pie crust and then poured in the filling (no pre-baking or chilling). The crust was thick - exactly how I wanted it.
I ended up using 3 (14oz) cans of sweetened condensed milk, a tiny bit more than 3/4 cup of lime juice, the same 1/2 cup sour cream and the 1tbsp of lime rind. It ended up being too much filling so I didn't use all of it. Next time, if I do 10" I'll just stick to the same measurements. But aside from that, it came out AMAZING. Everyone loved it. It had the right amount of tartness and creaminess, and the shortbread was a nice compliment to both. I can't wait to make this again.
1 user found this review helpful
Jun. 10, 2012