Key Lime Pie - Thursday

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INGREDIENTS

GRAHAM CRACKER CRUST

• 2 cups fine graham cracker crumbs
• ⅓ cup granulated sugar
• 8 tablespoons butter, melted (may need more)

FILLING

• 2 (14 oz) cans sweetened condensed milk
• 1 cup sour cream
• ¾ cup key lime juice (about 25-30 key limes)
• 1 tablespoon key lime zest
• Whipped cream and key lime zest, garnish

INSTRUCTIONS

• Preheat oven to 350. F.
• To make the crust, stir together graham cracker crumbs, sugar and melted butter until mixture is moistened. (Add more butter if needed)
• Pour mixture into a greased, deep dish pie plate and firmly press into place, being sure to keep the thickness as even as possible.
• To make the filling, in a large bowl mix together sweetened condensed milk and sour cream.
• Mix in key lime juice.
• Fold in key lime zest.
• Pour filling into prepared pie crust.
• Bake for 8-10 minutes (do not brown)
• Once cooled, refrigerate overnight. (Overnight makes for the BEST flavor)
• Garnish with whipped cream and zest if desired.
• Serve!

(Recipe via: Divas Can Cook)