Easy Key Lime Pie
We had Sunday Night Family Dinner a few weeks ago as the summer started.
We watched Top Gun (the original) and grilled burgers, and made all the summer recipes we look forward to all year.
One of those recipes is my Megaw's Key Lime Pie.
When I posted the picture, I was overwhelmed by how many requests I got for the recipe because it's pretty simple.
But y'all - it is SO good. Jeff's preference is to keep it frozen, so it's extra cold when we slice it up. Then as you eat it, it softens to the perfect texture. I like to serve it from the refrigerator with a side of homemade whipped cream.
1 Store-bought Graham Cracker Crust
1/2 can of frozen Lime-Juice Concentrate
3 cups Sweetened, Condensed Milk
1/2 cup of Sour Cream
Homemade Whipped Cream or Cool Whip (optional)
Thinly sliced Key-Limes cut in half (optional)
Preheat the oven to 350 degrees.
Mix lime juice concentrate, condensed milk, and sour cream in a bowl. Taste and add more lime juice as desired. (I like mine to be pretty tangy.)
Spread filling into prepared graham cracker crust.
Bake in preheated oven for 8 minutes exactly. Let cool for 10-15 minutes before putting it in the refrigerator for at least an hour.
Put whipped cream into a ziplock bag. (I fitted mine with a star-shaped pastry tip but you can just cut the corner off the ziplock bag for a similar effect.) Squeeze dollops around the edges, as shown in the picture. Add sliced limes to dollops if desired.
Slice and serve.