Author Notes
This key lime pie has a hint of tang to it, which tempers the sweetness. It'll bring the warm sunshine inside right to your plate. —FirstTimeFoods
Ingredients
- Crust:
-
6
graham crackers
-
6 tablespoons
butter, melted
-
2 tablespoons
sugar
- Filling:
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2
cans sweetened condensed milk
-
3/4 cup
key lime juice (bottled or fresh, ~30 key limes needed for fresh juice)
-
1/2 cup
light sour cream
Directions
-
Melt butter in the microwave and set aside to cool.
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Preheat the oven to 350*F.
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Place graham crackers in a quart sized plastic bag, close bag, and crush with your hands or a rolling pin until you have small crumbs. Add 2 tablespoons sugar to bag and shake to combine.
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Grease a 9-inch round pie pan.
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Place the graham crackers and melted butter in the pie pan and combine well with a spatula. Press the mixture into the sides and bottom of the pan to form a crust.
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In a large bowl, combine the 2 cans sweetened condensed milk, 3/4 cup key lime juice, and 1/2 cup sour cream until smooth.
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Pour the key lime filling into the pie pan and smooth the top with a spatula.
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Bake for 10 minutes, then turn the oven off and keep the pie in for 30 more minutes.
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Remove from oven and allow to cool for ~30 minutes. Then place in the fridge for ~3 hours to chill.
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Top with whipped cream and lime wedges or mint garnish. Serve chilled.
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