Sunday, June 12, 2011

Key Lime Pie

1 9" graham cracker crust (store-bought or make your own)
3 c. sweetened condensed milk
1/2 c. sour cream (I used fat-free)
3/4 c. key lime juice
1 T. grated lime zest

Preheat oven to 350 degrees.

Ina 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 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. DO NOT BROWN! Chill pie thoroughly before serving. (I did mine on Saturday to eat on Sunday.)

Note: I bought two 14-ounce cans of the sweetened condensed milk, thinking it would be enough. It was more like 2.5 cups (instead of the three) but it worked out fine. Also I used regular lime juice, even though I think that key lime juice would give me a different flavor. But I love lime and this didn't disappoint. It was a lovely, cold dessert for a hot summer day.