Key Lime Pie and a Low Country Boil

Apr 19, 2024

by: Brigitte Prather

Posted: Aug 28, 2023 / 07:00 AM EDT

Updated: Aug 27, 2023 / 07:29 PM EDT

Preheat oven to 350 degrees. Bake the crust for about 10 minutes. These crusts are fully cooked, but baking them toasts the graham crumbs and makes them more flavorful and sturdy.

Meanwhile, whisk the condensed milk, eggs, and key lime juice to make the filling. Pour this into the crust and bake for 20-25 minutes. The filling should look set and wiggly, but not loose or watery. Cool on the counter briefly, then chill in the refrigerator for at least 2 hours. To finish the pie, combine the sour cream and sugar. Spread this mixture evenly over the pie, then garnish with lime zest. Slice and enjoy!

*This serves about 4-6 hungry adults. Scale up for the size crowd you’re feeding. This works beautifully for a large gathering.

Fill a large pot (10-12 quarts) about halfway with water and add the potatoes, lemon, onion, and seasoning. Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Add the corn and sausage and bring back to a simmer. The shrimp gets added last, right before you’re getting ready to serve. Add the shrimp and cook until they’re just pink, about 2-3 minutes. Use a skimmer to scoop and transfer onto large platters or baking sheets or drain and pour directly onto a table lined with newspaper. I like to sprinkle everything with additional seasoning at this point. Eat, with your hands, dipped into the sauce of your choice, with the company of good friends and lots of napkins.

In a small pot, melt the butter with the garlic and seasoning. Season to taste with additional seasoning and hot sauce.

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