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Name: KEY LIME PIE LongHorn Steakhouse Copycat Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 (9-inch) prepared graham cracker crust; 2 (14 oz) cans sweetened condensed milk; 1/2 cup sour cream; 3/4 cup lime juice; 1 tablespoon lime zest; green food coloring optional; Graham Cracker Crust:; 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/3 cup butter melted; Raspberry Sauce:; 1 cup fresh or frozen raspberries; 2 tablespoons sugar; 1 tablespoon orange juice; 2 teaspoons cornstarch; 1/2 cup cold water

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INGREDIENTS

1 (9-inch) prepared graham cracker crust
2 (14 oz) cans sweetened condensed milk
1/2 cup sour cream
3/4 cup lime juice
1 tablespoon lime zest
green food coloring ; optional
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter ; melted
Raspberry Sauce:
1 cup fresh or frozen raspberries
2 tablespoons sugar
1 tablespoon orange juice
2 teaspoons cornstarch
1/2 cup cold water

Recipe

INSTRUCTIONS

Graham Cracker Crust:

Preheat oven to 375 degrees. In a medium bowl, combine crumbs, sugar and butter and blend well. Press into bottom and up sides of a 9-inch pie plate. Bake for 8-10 minutes. Let cool.

Filling:

Preheat oven to 350 degrees. In a medium bowl, whisk together milk, sour cream, lime juice, lime zest, and a couple of drops of food coloring, if using; pour into prepared pie crust. Bake for 8-10 minutes or until set - do not brown. Remove to wire rack. Let cool, then refrigerate for at least 8 hours before serving.

Raspberry Sauce:

Combine the raspberries, sugar, and orange juice in a saucepan. In a small bowl, whisk together the cornstarch and water until smooth; add to saucepan. Bring to a boil. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.

Puree the sauce in a blender and strain through a fine mesh sieve and let cool. Sauce keeps in refrigerator up to 2 weeks.

NOTES

I found that 1 tablespoon of lime zest was just a bit too tart. The second time I made it I only used zest from 1 small lime and it was perfect!

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KEY LIME PIE LongHorn Steakhouse Copycat Recipe

1 (9-inch) prepared graham cracker crust
2 (14 oz) cans sweetened condensed milk
1/2 cup sour cream
3/4 cup lime juice
1 tablespoon lime zest
 green food coloring optional
 Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter melted
 Raspberry Sauce:
1 cup fresh or frozen raspberries
2 tablespoons sugar
1 tablespoon orange juice
2 teaspoons cornstarch
1/2 cup cold water

Graham Cracker Crust:
Preheat oven to 375 degrees. In a medium bowl, combine crumbs, sugar and butter and blend well. Press into bottom and up sides of a 9-inch pie plate. Bake for 8-10 minutes. Let cool.

Filling:
Preheat oven to 350 degrees. In a medium bowl, whisk together milk, sour cream, lime juice, lime zest, and a couple of drops of food coloring, if using; pour into prepared pie crust. Bake for 8-10 minutes or until set - do not brown. Remove to wire rack. Let cool, then refrigerate for at least 8 hours before serving.

Raspberry Sauce:
Combine the raspberries, sugar, and orange juice in a saucepan. In a small bowl, whisk together the cornstarch and water until smooth; add to saucepan. Bring to a boil. Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
Puree the sauce in a blender and strain through a fine mesh sieve and let cool. Sauce keeps in refrigerator up to 2 weeks.

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Nutrition

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Serving Size: 1 Recipe (666g)
Recipe Makes: 1 Serving

Calories: 1257
Calories from Fat: 762 (61%)

Amt Per Serving		% DV

	Total Fat 84.6g	113 %
	Saturated Fat 47.2g	236 %
	Monounsaturated Fat 24.1g
	Polyunsanturated Fat 7.6g
Cholesterol 196.3mg		60 %
Sodium 22171.9mg		765 %
Potassium 556.9mg		15 %
Total Carbohydrate 120.8g		36 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 115.8g
Protein 12.8g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1257

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