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Categories:Viewed: 46 - Published at: 6 years ago
Ingredients
- FOR THE CRUST:
- 1-1/2 cup (or 10 Whole) Honey Maid Low Fat Graham Crackers, Crushed
- 1/3 cups Granulated Sugar
- 6 Tablespoons Unsalted Butter, melted
- Pinch Of Salt
- FOR THE PIE:
- 28 ounces, fluid Sweetened, Condensed Milk
- 1/2 cups Low Fat Sour Cream
- 3/4 cups (or 1 Pound Of Fresh Key Limes) Key Lime Juice (freshly Squeezed, If You Can)
- 1 teaspoon Key Lime Zest
- Whipped Cream Or Limes Slices And Zest, For Garnish (optional)
Method
- For the crust:
- 1. Preheat oven to 325°F.
- 2. Mix all of the ingredients together. Press into a pie dish.
- 3. Bake for 12 minutes, then set aside.
- For the pie:
- 1. Increase oven temperature to 350°F.
- 2. Combine condensed milk, sour cream, key lime juice, and zest in a large bowl. Whisk until smooth and clump free.
- 3. Pour the pie filling into the graham cracker crust. Smooth top with a spatula.
- 4. Bake for 7-10 minutes, or until you see tiny-itty-bitty bubbles on the pie's surface.
- 5. Chill in the refrigerator overnight.
- 6. If desired, garnish with whipped cream and/or lime zest before serving.
- Store in the refrigerator.
- Tip: To juice fresh key limes, cut the key limes in half or into quarters, then press them in a (clean!) garlic press!
- Adapted from AllRecipes.com
