Key Lime Pie

By jdwooten

This recipe uses condensed milk and sour cream. Fabulously easy. . . a summertime favorite! If you have time, a homemade graham cracker crust is better! Garnish with whipped cream and thin slices of lime if you like.

Ingredients

• 1 1/2 c. graham cracker crumbs
• 1/2 c. granulated sugar
• 4 Tbs. melted unsalted butter
• 2 14 oz. can condensed milk
• 1 c. key lime juice, or regular lime juice
• 2 large eggs
• 1 c. sour cream
• 2 tbs. confectioner's sugar
• 1 tbs. very finely grated lemon zest, for garnish

Preparation

Step 1

Preheat the oven to 375 degrees.

Combine the graham cracker crumbs, sugar and butter in a bowl and blend with your fingertips or a pastry blender. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan, and bake until golden brown, 12 to 15 minutes. Remove from the oven and let cool completely before using.

Reduce the oven temperature to 325 degrees. Whisk together the condensed milk, lime juice and eggs in a large bowl. Pour the mixture into theo cooled pie crust. Bake until set, about 15 minutes. Let cool on a wire rack, then chill in the refrigerator for at least 4 hours.

Whisk together the sour cream and confectioners sugar in a bowl. Spread the mixture, with the rubber spatula or dull knife, evenly over the top of the pie, spreading out the edges. Sprinkle the lime zest over the top and serve chilled.