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Mr. Lou's Key Lime Pie

Source of Recipe

From "Emeril's Potluck" by Emeril Lagasse


Recipe Introduction

"What would life be like without Key lime pie? I don't want to know! I have served many versions at my restaurants since Day One, and they are always popular. This one was created by my dear friend Lou Lynch, who was the first pastry chef at Emeril's Restaurant in New Orleans. Everything Mr. Lou, a very talented chef with a big heart, created was knock-your-socks-off good. Try his version here for sure-to-please goodness. It sticks to the classic formula, except that it has a sour cream topping instead of whipped cream or meringue."

List of Ingredients

â—¦ 1 ½ cups graham cracker crumbs
â—¦ ½ cup granulated sugar
â—¦ 4 tablespoons (½ stick) unsalted butter, melted
â—¦ Two 14-ounce cans condensed milk
â—¦ 1 cup fresh Key lime or regular lime juice
â—¦ 2 large eggs
â—¦ 1 cup sour cream
â—¦ 2 tablespoons confectioners' sugar
â—¦ 1 tablespoon lime zest, for garnish


Recipe

Preheat the oven to 375° F.

Combine the graham cracker crumbs, sugar, and butter in a medium bowl. Press together with your hands. Press the mixture firmly onto the bottom and up the sides of a 9-inch pie pan, and bake until brown, about 15 minutes. Remove the crust from the oven and allow to cool completely before filling.

Preheat the oven to 325° F. Combine the condensed milk, lime juice, and eggs in a large bowl. Whisk until well blended, then pour the filling into the cooled pie shell. Bake for 15 minutes; allow to cool in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and confectioners' sugar and spread over the top of the pie with a spatula. Sprinkle the lime zest on top as a garnish and serve chilled.

Makes one 9-inch pie,
8 servings