Key Lime Pie - Thursday
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August 16, 2018

Tune in around 12:40 pm TODAY for a chance to win a prize!
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)