Key Lime Pie

*Note, I changed the baking temperatures and times for both the crust and the pie, so double check them before you bake!

1 1/2 c. graham cracker crumbs
1/2 c. sugar
4 T. butter, melted
Mix until well blended, press into a 9 in. pie pan, bake at 375 for 15 minutes. Cool.

2 cans sweetened condensed milk
1 c. lime juice
2 whole eggs
Whisk condensed milk and eggs together, then whisk in juice, pour filling into cooled crust. Bake at 325 for 15 minutes and cool for at least 2 hours in the fridge before serving.

1 c. sour cream
2 T. powdered sugar
Blend together, put a dollup on top of each slice of pie, garnish with lime zest

1 T. lime zest

crust

You can buy lime juice, or this Pampered Chef lime juicer makes quick work of it. 1 lime is about 1/4 c. of juice.

Filling mixture

Sour cream and powdered sugar, I added about 3 or 4 T. of powdered sugar

Pour filling in cooled pans

MMMMMmmmmmm.

Cliffy wanting to cut the second pie.