Even in the throws of winter, key lime pie is a wonderful reminder that summer is just a hop, skip, and a jump away.
I love making this sweet, citrusy pie because it is so easy to make, plus, it’s a lot better for you than some of the other cream pies out there. If you’re looking for a sweet and tart taste then you must set your sights on this key lime pie recipe. Once you make it you won’t regret it. I can promise you that! The fat in sour cream is a “good fat” and when eaten in moderation does not impact the body negatively. Plus, it’s delicious 🙂
Ingredients
1 1/4 c Keebler graham crackers, crushed
1/4 c Domino sugar
5 Tbsp Kerrygold melted butter
2 can(s) Eagle Brand sweetened condensed milk (2*14 oz)
1/2 cup light Daisy sour cream
3/4 cup key lime juice
Instructions
For the crust, combine crushed graham crackers, sugar and butter. Combine until well blended. Press into a 9″ pie pan (the bottom and sides). Preheat oven to 350 degrees.
For the pie, mix the sweetened condensed milk, sour cream and key lime juice. Stir until smooth. Pour into pie pan, bake for 10 minutes (or until you see tiny bubbles). Then turn off oven and let sit in oven for about 30 minutes. refrigerate overnight. Then you can garnish with squishy cream (that is what my family calls whip cream) and lime zest.
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Quick Tip: This pie tastes excellent with fresh whipped cream.