I called this recipe key lime pie, but I have to confess that I do not use key limes. I used them the first time I made it, but key limes are so tiny it took a lot more time and effort to get enough juice, so I decided to use regular limes. We could not tell a difference, but we didn’t have a side by side comparison. If anyone feels there is a difference please let me know in the comment section below. I would be happy to hear your reasons! You might even convince me it is worth the effort, but for now I will use regular limes, just because it is easier and we think it tastes great. This pie is simple to make and is a wonderful fresh dessert. A small slice is usually all I need for a serving, as it is very rich.
- 1 (9 inch) Graham Cracker Pie Crust
- 1 Tablespoon Grated Lime Zest
- 1/2 Cup Lime Juice
- 1/2 Cup Sour Cream
- 2 Cans Sweetened Condensed Milk
- Preheat oven to 350 degrees.
- In a medium size bowl grate the zest of your limes until you have about 1 Tablespoonful.
- Then juice your limes until you have 1/2 cup of juice.
- Then add the sour cream and sweetened condensed milk and mix well.
- Pour mixture into your pie crust.
- Bake for 10 to 20 minutes until the outer edges start to puff up slightly and you see a few tiny bubbles start to surface. Do not brown!
- Then remove from the oven and let cool to room temperature. Chill thoroughly in refrigerator before serving and store in refrigerator.
- Can serve with whipped cream and garnish with lime slices if you like.