My friend Gail shared this recipe with me and she was right in saying the recipe is a breeze and loved my many. I grew up in Florida and the only pie I will eat is key lime pie. This recipe is super tasty and nostalgic. This is a very good recipe whether you make the crust or buy it. I recently made this pie and took it to work and was told that it was “outrageously delicious!” -Thanks Tony!
I like to add a pinch of salt to the filling and the sour cream mixture.
1 1/2 cups graham cracker crumbs
1/2 cup sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans condensed milk
1 cup key lime or regular lime juice
2 whole eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest
Preheat the oven to 375 degrees F.
In a bowl, mix the graham cracker crumbs, sugar and butter with your hands. Press the mixture firmly into a 9-inch pie pan and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
Lower the oven temperature to 325 degrees F.
In a separate bowl, combine the condensed milk, lime juice and eggs. Whisk until well blended and pour the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.