Key Lime Pie

Easy

Crust

            10 graham crackers (2.5 x 5 inches)

            2 tablespoon granulated sugar

            5 tablespoons unsalted, melted butter

*You can also use a premade graham cracker crust

Pie Filling

            21 oz. (1.5 cans) sweetened condensed milk

            4 large egg yolks

            ¾ c. lime juice

            1 teaspoon lime zest

            14 oz. sour cream

Decoration

            1 cup cold heavy cream

            ¼ cup granulated sugar

            ¼ teaspoon vanilla extract

            Thin lime slices

*You can also use prepared whipping cream

Directions

•          Crush the graham crackers into small crumbs. Add sugar and melted butter.
•          Transfer into a 9 in pie pan/plate. Press down crumbs into pan. Place pie pan on cookie sheet and bake at 350’ for 10 minutes until crust is set.  Set aside to cool.
•          Whisk sweetened condensed milk with sugar, egg yolks, sour cream, lime juice and lime zest until smooth.
•          Pour filling into crust and smooth the top. Place pie on sheet pan.
•          Bake 16-18 minutes at 350’. The center should be slightly loose. Cool completely at room temperature, then chill pie in refrigerator for 6 hours or overnight.
•          Beat whipping cream on high speed until soft peaks form, add sugar, vanilla and continue to beat until soft peaks form.
•          Decorate pie with whipped cream and thinly sliced lime slices.

Carole Milloway