Quick and easy to make, this flavorful dessert features both tartness and sweetness in a winning combination.
If you can’t find real Florida key limes then two regular limes will suffice… but they’re not quite the same. Likewise, you can use a store-bought graham cracker crust (or pastry shell), especially if you’re pressed for time.
For the crust
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp melted butter
For the filling
1 large can (28 oz) sweetened condensed milk
1/2 cup light sour cream
3/4 cup key lime juice
zest from 6 key limes
3/4 cup heavy cream (whipped, with sugar/vanilla to taste, for decoration)
Preheat the oven to 375F.
Mix the cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into a 9.5″ pie plate – make sure it reaches the top edge! – and bake for 7 minutes. Cool for 30 minutes.
Preheat the oven to 350F.
Whisk together the condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into the prepared shell and bake for 10 minutes. Let the pie cool slightly and then chill for at least 3 hours for best results.
Top with freshly-whipped cream, a sprinkling of lime zest, and watch it disappear!