1 1/2cups(127 g or 7 graham crackers) finely ground graham cracker crumbs
For the Pie:
2 1/2cupssweetened condensed milk, (about two 14 ounce cans)
3/4cupkey lime juice¹
1tablespoongrated lime zest
Whipped cream for garnish, (optional)
To make the Graham Cracker Crust:
In a medium bowl, stir together graham cracker crumbs, sugar and melted butter until well combined. Press mixture into a 9-inch pie plate. Bake at 375° F for 7 minutes. Cool completely.
To make the Pie:
Preheat oven to 350°F.
In a medium bowl, combine condensed milk, sour cream, lime juice and zest. Mix well and pour into baked graham cracker crust. Tap pie plate gently on the counter to release any air bubbles.
Bake in preheated oven for 5 to 8 minutes, until the filling is set and barely jiggles. Do not brown. Chill pie thoroughly (at least 4 hours) before serving. Garnish with lime slices or zest and whipped cream if desired.
For the best flavor, juice your own key limes or buy a bottle of key lime juice from the store. It is usually located with the regular lime juice and lemon juice. The Nellie & Joe’s key lime juice brand is the one I like.
Keep it for up to 3 days in the refrigerator. Cover loosely with aluminum foil or plastic wrap.
Recipe from Haley at If You Give a Blonde a Kitchen