by Emily Brother ’19
Made with only five ingredients and taking less than twenty minutes to prepare, this recipe is easy to conceive but never fails to impress! The filling’s acidity pairs wonderfully with its smooth, velvety texture and the crumbles of graham cracker crust to make a pie that you’ll never want to stop eating. As my first attempt at baking here at Harvard (in the basement of Wigg B), a little improv, some effort, and a big mess were a part of the process of making this pie. But all said and done, the recipe turned out truly delicious! Just follow the steps below and you’ll have the most irresistible treat to share with your suitemates (or just eat by yourself)!
- 1 9-inch prepared graham cracker crust
- 3 cups sweetened condensed milk
- ½ cup sour cream
- ¾ cup key lime juice
- 1 tablespoon grated lime zest
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the condensed milk, sour cream, limejuice, and lime zest. Mix well and pour into the graham cracker crust.
- Bake in preheated oven for 5 to 8 minutes or until tiny pinhole bubbles burst on the surface of the pie. Do not brown!
- Chill pie thoroughly (I suggest overnight) before serving.
- Garnish with lime slices and whipped cream or a dollop of ice cream.
Much thanks to:
- Annrichardson from AllRecipes.com for the recipe.
- Sue Brother (a.k.a. my amazing Mom) for finding this recipe online, making it all of these years, and sending me the ingredients from Portland, Oregon!