Key Lime Pie

This is by far my favorite Key Lime Pie recipe!   I am in love with the sour cream topping versus whip cream as it brings another dimension to the flavors in this pie.   Although it is called Key Lime I have used key limes and I have used regular limes and I really can’t tell that much difference. The regular limes are a bit faster to juice.   I prefer a homemade graham cracker crust but when making the minis I like to use the ready made ones.  I hope you enjoy this pie as much as I do!❤

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Key Lime Pie

Refreshing and incredibly creamy Key Lime Pie!

Course

Dessert

Servings

mini pies or 1 regular pie

Ingredients

Crust-or use pre made graham cracker crust

• 1 1/2 cups graham cracker crumbs
• 1/2 cup sugar
• 4 Tbsp melted butter

Pie Filling

• 2 14 oz cans condensed milk
• 1 cup lime juice
• 2 whole eggs

Sour Cream Topping

• 1 cup sour cream
• 2 Tbsp powdered sugar
• 1 zest of 1 lime about 2 Tbsp

Course Dessert Servings mini pies or 1 regular pie Ingredients Crust-or use pre made graham cracker crust 1 1/2 cups graham cracker crumbs 1/2 cup sugar 4 Tbsp melted butter Pie Filling 2 14 oz cans condensed milk 1 cup lime juice 2 whole eggs Sour Cream Topping 1 cup sour cream 2 Tbsp powdered sugar 1 zest of 1 lime about 2 Tbsp

Instructions

Pie Filling

1. Whisk together the milk, lime juice and eggs.

   
2. Pour into cooled pie shells.

   
3. Bake 15 minutes at 325 degrees. Place in refrigerator to chill for at least 2 hours.

Topping

1. Blend together the sour cream and powdered sugar. Spread over the top of pie using a spatula. Sprinkle lime zest on top of each pie and chill. Serve chilled.

   

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