Like I mentioned before, we celebrated Easter at my Dad's this past Sunday. Besides ice cream, my Dad's favorite dessert is Key Lime Pie. I decided I would try my hand at making one since it didn't look to difficult
1 (9 inch) prepared graham cracker crust
3 cups (24 oz) sweeted condensed milk
1/2 cup (4 oz) sour cream
3/4 cup (6 oz) key lime juice
1 TBS grated lime juice
cool whip or whipped cream
Note: I was able to get everything at my normal grocery store but they didn't carry Key Lime juice so I went to Wegmans to get it. They had it in the drink mix aisle.
So let's get started...
Get all your ingredients together.
Preheat your oven to 350 degrees.
In a medium bowl, combine milk, sour cream, lime juice and lime rind.
I seriously love seeing what the picture on the Daisy sour cream foil lid is going to be every time I use it!! This time it was a lovely picture of the Grand Canyon.
Mix well, pour into crust.
Bake in preheated oven 5-8 minutes. Until pinhole bubbles burst on the surface.
DO NOT BROWN!
This is what the recipe said. I never saw any pinhole bubbles. I left the pie in my oven for 10 minutes and decided either I'm blind or there were no pinholes!
Chill thoroughly before serving and enjoy!
Everyone complimented me on this pie. My step mom even compared it to a pie they once had in Key West. Her and my Dad have been to Key West about a bazillion times and for them to like the pie so much was pretty wonderful, my Dad even had two slices!!