This rich and creamy Key Lime Pie has a filling made from sweetened condensed milk, sour cream, and lime juice, with lime zest blended in for an extra boost of flavor. (Who can resist?!) The recipe I used was adapted from one by Ann Richardson at Allrecipes, and hers was given a 5 star rating at that site.
INGREDIENTS:
Crust
2 cups graham cracker crumbs
1/2 cup (1 stick) melted butter
1/3 cup sugar
Preheat oven to 400 degrees F. In a 9-inch pie plate, combine graham cracker crumbs, melted butter, and sugar. Press over bottom and sides of pie plate. Bake in preheated oven for 10 minutes.
Filling
2 (14 ounce) cans sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime zest
DIRECTIONS:
Reduce oven heat to 350 degrees F. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime zest. Mix well; pour into graham cracker crust. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
Prepare the crust, or if you prefer you can use a purchased 9-inch graham cracker crust.
I used a 16 ounce bag of key limes for my lime juice, and I was still a wee bit short of 3/4 cup. I had to squeeze one regular lime to add with my key lime juice to make the amount I needed for the recipe.
Pour the filling into the crust and bake for 5 – 8 minutes. Chill thoroughly and garnish as desired.
If you like Key Lime Pie you have to try this one, it is a knock-your-socks-off recipe.
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