Key Lime Pie

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.

Ingredients:

• 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

1. Preheat oven to 350 degrees.
2. In a medium size bowl grate the zest of your limes until you have about 1 Tablespoonful.
3. Then juice your limes until you have 1/2 cup of juice.
4. Then add the sour cream and sweetened condensed milk and mix well.
5. Pour mixture into your pie crust.
6. 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!
7. Then remove from the oven and let cool to room temperature. Chill thoroughly in refrigerator before serving and store in refrigerator.
8. Can serve with whipped cream and garnish with lime slices if you like.