KEY LIME PIE (Adapted from All Recipes)

This pie has got to be the easiest on record to make. But, nonetheless, it’s my favorite and is so delicious at the end of a seafood dinner.

1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk (2 cans)
1/2 cup sour cream
3/4 cup key lime juice (I use Nellie & Joe’s, but you can squeeze all those tiny key limes if you prefer)
1 TBSP grated lime zest

You can make your own graham cracker crust for this pie, but Keebler makes a pretty good one.

Preheat oven to 350 degrees F. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust. Bake in preheated oven for 8-10 minutes, until pinhole bubbles burst on the surface of pie.

DO NOT BROWN! Let the pie rest 30 minutes. Chill pie thoroughly before serving. Serve topped with whipped cream (and lime slices as garnish if desired).

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