ADVOCATE-TESTED RECIPE

Key Lime Pie (Made green for St. Patrick’s Day)

Makes 1 (9-inch) pie. Recipe is from Eagle Brand. This recipe includes directions for making a graham cracker crumb crust. For the picture, I used a Ready Crust chocolate pie crust. Either is good with this recipe.

Crust:

1¼ cups graham cracker crumbs

2 tablespoons sugar

5 tablespoons butter, melted

Filling:

2 (14-ounce) cans sweetened condensed milk

2/3 cup fresh lime juice (I used ¾ cup)

1/3 cup sour cream

2 teaspoons finely grated lime peel

Food coloring, if desired

Topping:

½ pint (1 cup) heavy whipping cream

¼ cup powdered sugar

½ teaspoon vanilla extract

Hershey’s Chocolate Syrup (for piping over the top of the pie, optional)

1. Preheat oven to 325 F.

2. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.

3. For filling: whisk sweetened condensed milk, lime juice and sour cream in large bowl until well blended. Stir in lime peel. Add green food coloring to desired shade. Pour filling into cooled crust.

4. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack.

5. Beat cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed. Whip until stiff. Top pie with whipped cream or pipe rosettes around the top. Zig-zag fine lines of Hershey Chocolate Syrup over the top if desired. Chill at least 1 hour before serving. Best served the same day.

Note: To pipe the chocolate syrup over the top, pour into a quart-size plastic bag, snip off a tiny sliver of one corner of the bag, and quickly zig-zag a fine stream of chocolate over the top while gently squeezing out the syrup. Practice first on a plate if you like.