Nellie & Sal's Key Lime Pie

The Blonde Duck is celebrating Pie Week this week. Go pay her a visit, you will drool all over your keyboard looking at all of the pictures of pies!

I am submitting Nellie & Sal's Key Lime Pie for the Pie Week celebration. I like the subtle tartness of this pie. The taste is refreshing, the texture is light and just one bite will give you hope that Spring is just around the corner.

I don't know who Nellie & Sal are, I was told they are from Key West Florida or they were from Key West; I don't even know if they are real or fictional, dead or alive. This is the only way I know to make Key Lime Pie because I am a spaz and cannot bake.

Nellie and Sal's Key Lime Pie -

I used a store bought, reduced fat graham cracker pie crust. If you want to make your own graham cracker crust, mix together 1/2 cup of graham cracker crumbs, 1/2 cup of granulated sugar and 1.2 stick of melted butter in a bowl. Press the mixture firmly into a 9-inch pie dish and bake at 375 degrees for about 20 minutes until brown.

Preheat oven to 325 degrees.

In a medium sized bowl whisk together two 14oz. cans of condensed milk, 1 cup of key lime juice, and 2 eggs. Pour filling into prepared pie shell (if you made the pie shell, make sure it is COMPLETELY cooled before pouring filling). Bake in the oven for 15 minutes. Cool pie on rack for 15 minutes then cover pie and move it to the refrigerator to chill for at least 2 hours.

Once chilled, it's time to make the topping. Whipped cream? I don't think so. Meringue? How prosaic. No, this is what puts Nellie and Sal's Key Lime Pie over the top! Are you ready for this? Combine 1 cup of low fat sour cream and 2 tablespoons of powdered sugar. Spread over the top of the pie, sprinkle a teaspoon of lime zest as a garnish on top and serve chilled.

Happy Pie Week!!!

and Happy Mardi Gras!!!!