' Willamette Valley Vineyards - Key Lime Pie

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Key Lime Pie

Key Lime Pie
Recipe by Chef Eric Nelson
At a Glance
Prep Time: 10 minutes
Cook Time: 35 minutes

1 1/2 cups graham cracker crumbs

2 cans sweet condensed milk

1 cup sour cream

1/2 cup granulated sugar

1 cup key lime juice

2 tbsp powdered sugar

4 tbsp butter, melted

2 eggs

1 tbsp lime zest


This sweet treat recipe is one of our favorite tart dishes. Its the perfect combination of sweet and sour. Paired with our 2011 Semi-Sparkling Muscat Frizzante that opens with sweet aromas of peach, orange, honeysuckle, and a hint of nutmeg, this dessert is one people will not stop talking about.


Preheat oven to 375°. Combine crumsb, sugar, and butter. Press firmly into a 9" pie dish and bake until brown, about 20 minutes. Remove and cool to room temperature. Lower the oven temperature to 325°. In a seperate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place pie filling in the cooled pie shell. Bake in oven for 15 minutes and chill in refrigerator. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie. Sprinkle lime zest as a garnish on top of sour cream. Serve chilled.

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