What if there was a way to elevate your key lime pie's richness with a single ingredient? Enter sour cream, which makes the ...

lime zest and egg yolks until the mixture thickens. Stir in the chopped stem ginger. Taste the filling, and fold in some icing sugar, if needed. Pour mixture into the pie crust, smooth the top ...

Step 5. Place the pie in the fridge for at least 4 hours, or overnight, to allow it to set. This will also give the flavors time to blend together. Tip: Don’t rush the chill time. This is needed ...

Alex Guarnaschelli's key lime pie is the very best recipe we tested. Adding sour cream to the filling provided a touch of a creaminess without overpowering the classic tang. But which nuances have ...

Given its origins, key lime pie always tastes tropical to us, it makes sense to pair the dessert with a cocktail that sticks ...

Add passion fruit purée, lime zest, juice and combine. Pour the filling into the cooled pie crust. Bake until the filling sets but still jiggles a bit, about 20 minutes. (Remember, it will firm ...

The first time I ate key lime pie was aptly on the Florida keys ... remove and cool until hardened. 3. For the filling, beat the egg yolks for 3 minutes. Add the condensed milk and sour cream ...

It is thought this pie was invented in the late 19th century by sponge fishermen in the Key West Florida area ... amazing they came up with adding lime juice to sweetened condensed milk.