Key Lime Pie

Yesterday was Pi Day (3/14) so I had to make a pie! My future sister-in-law Bethany mentioned key lime pie yesterday, so I decided to learn how to make it. I found many recipe variations, but the one thing they all had in common (besides key lime juice) was sweetened condensed milk. Many of the recipes used egg yolks to thicken the pie, but I found some recipes that substituted sour cream instead, so I decided to try that, and it worked great!

Ingredients:

for the crust:

• 1.5 C crushed graham cracker crumbs
• 2 Tbsp. sugar
• 6 Tbsp. butter, melted

for the pie:

• 2 cans (14 oz. each) of sweetened condensed milk
• 3/4 C. key lime juice (can substitute regular lime juice, but the flavor and color will be a little different)
• 1/2 C. sour cream
• zest of 1 lime

To make the crust, mix the graham cracker crumbs, sugar, and melted butter together in a small bowl. Press the crumb mixture onto the bottom and sides of a pie plate. Bake at 350 for 5 minutes to set the crust.

Mix the condensed milk, lime juice, sour cream, and lime zest together. Pour into the prepared crust and bake at 350 for 10 minutes, to set the filling.

Cool the pie on a rack for 60 minutes, then refrigerate to chill completely before serving. Serve with whipped cream.