Keylime Pie
Ingredients
Key Lime Filling
3 c. sweetened condensed milk
3/4 c. key lime juice
1/2 c. sour cream
1 Tbsp. grated lime zest
Graham Cracker Crust
1 sleeve graham crackers (1 1/4 cup)
1/4 c. sugar
5 Tbsp. butter
Instructions
Graham Cracker Crust
Crush the crackers into fine crumbs in a food processor and combine them with the sugar and butter. Press the mixture evenly into a pie pan. Bake at 375 degrees for 4-5 minutes until the edges are lightly browned, which helps it solidify.
Key Lime Filling
Combine 2 cans of sweetened condensed milk, 1/2 cup of sour cream, 1 tablespoon of grated lime zest, and 3/4 cup of fresh key lime juice in a bowl until smooth. Be sure to strain the key lime juice so no seeds get into the pie. Pour into prepared pie dish.
Baking and Chilling
Bake for 5-6 minutes at 350 degrees to help it set. After cooling, the pie must be refrigerated for a few hours or overnight to achieve the perfect firm, creamy texture.
Serving:
I recommend serving with freshly whipped cream to balance the tartness of the limes. When slicing, they suggest cutting only what you plan to serve immediately to keep the rest of the pie stable.