My little sister just turned 30 years old, and this particular birthday is happening amid some very cool events. Last weekend we celebrated on her actual birthday by spending three days in the Dolly Sods Wilderness, and I can finally say that my body has recovered. Well, mostly recovered.
This weekend we’re heading to my parents’ farm to have a birthday gathering with the whole family, and to also bid her bon voyage because she’s moving to Brooklyn in a week. As in New York, not Maryland.
You might be asking, “What is a farmer doing moving to the big city?”
And I would answer, “We grew up just outside of Washington, DC, and the ‘big city’ is not foreign to us.”
Then you could wonder, “But she and Shawn are farmers. What’s a farmer going to do in New York City?”
And I would answer, “Shawn is already up in New York. He got an amazing job working for Grow NYC, and spends his days improving New York City’s quality of life through environmental programs that transform communities block by block and empower all New Yorkers to secure a clean and healthy environment for future generations.”
Then you’d say, “Wow! Very cool! But Josie, what about her? She currently runs the Community Farm at Sandy Spring Friends School. What’s she going to do?”
And I’d wink and whisper, “I can’t say just yet, but once she’s ready to announce her new job, you’ll think, ‘Ah-ha! That’s perfect!’ And, don’t worry, Josie will still keep making her awesome Paper & Plow soap and lip balm for her Etsy shop, as well as the boutiques that already carry it.”
So, stay tuned gang!
In the meantime, given the move’s only a week away, I decided to forgo a regular birthday present since that would mean one more thing to pack. Instead? I made this…it’s one of her very favorite desserts.
Homemade Key Lime Pie Recipe
Adapted from Emeril Lagasse’s recipe
This recipe couldn’t be any easier, or any more delicious and satisfying. Simply pour a whisked filling of sweetened condensed milk, eggs, lime juice and zest into a pre-baked store bought graham cracker crust, and then bake it off for 15 minutes.
See the little flecks of lime zest here? This is where my recipe differs from Emeril’s. I add lime zest to the pie filling, because lime juice alone doesn’t make it as tart as I like!
After the pie has cooled completely and chilled for a while (I leave mine in the fridge overnight), then it’s covered with a tangy sour cream topping and sprinkled with more lime zest. Because everything’s better with more zest!
The full recipe can be found here:
- 1 graham cracker pie crust (ready-made)
- 6 limes (zested and juiced)
- ¾ cups lime juice
- 28oz sweetened condensed milk
- 2 Large whole eggs
- 1 cup sour cream
- 2 tablespoons powdered sugar
- Preheat the oven to 375°F. Once it's ready, cook the pie crust for 6 minutes while you prepare the filling. Once the pie crust is out, turn the oven down to 325°F and let the pie crust cool in the fridge.
- Combine all of the fresh squeezed lime juice with enough bottled lime juice to equal 1 cup. Next, whisk together the juices, eggs, sweetened condensed milk and 1 tablespoon of the zest in a medium mixing bowl. Save the remaining zest for garnish later.
- Once the pie crust has finished cooling (in the fridge it shouldn't take long), pour the Key Lime pie filling into the crust and bake it for 15 minutes, or until it's just set - a little jiggle in the center is okay.
- Let the Key Lime pie cool for one hour, and then cover and transfer it to the fridge to continue to chill for at least 2 hours. Overnight is better.
- After 2 hours, or the next day, mix the sour cream with the powdered sugar and spread the topping evenly over the pie. Sprinkle with remaining lime zest.
- This homemade key lime pie recipe is wonderful chilled as-is, and it's excellent as a frozen dessert too!