This is such an easy and very delicious recipe for those of us who LOVE key lime pie!
Key Lime Pie
1 (9 inch) prepared graham cracker crust (or a regular pie crust, if you prefer)
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup Key lime juice (not everyone has Key limes available, but regular limes will do. Fresh-squeezed, strained is best)
1 tablespoon fine-grated lime zest
Preheat oven to 350 degrees F.
In a medium bowl, combine condensed milk, sour cream, lime juice, and lime zest. Mix well and pour into graham cracker crust.
Bake for 25 to 30 minutes, or until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Top with whipped cream if desired.
Where can you get Key lime juice?
Here's the trick to get "key lime" juice when one hasn't any key limes.
Use Persian (regular) limes, juice them, and add lemon juice, in a ratio of 1 part lemon juice per 4 (or 5, to taste) parts lime juice. I generally add the lemon juice in stages, a bit at a time, stirring and tasting until the mixture is sufficiently tart. Works VERY well, I'll guarantee it.
Don't buy that ridiculously expensive bottled key lime juice, sheesh!