3 cups sweetened condensed milk
¾ cup key lime juice
½ cup sour cream
1 tablespoon grated lime zest
1 (9 inch) prepared graham cracker crust
Preheat the oven to 350°F (175°C).
In a bowl, mix together the sweetened condensed milk, key lime juice, sour cream, and grated lime zest until well combined.
Pour the mixture into the prepared graham cracker crust and place the pie on a baking sheet.
Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling should be wobbly but not browned.
Transfer the pie to a wire rack to cool, then chill thoroughly in the refrigerator for about 1 hour before serving.
Garnish with lime slices and whipped cream, if desired, before serving.
Enjoy your delicious homemade Key Lime Pie!
To store Key Lime Pie:
Cool it first, then tightly wrap it in storage wrap or foil.
Refrigerate for up to three days.
Serve chilled.
For freezing Key Lime Pie:
Bake it in a foil pan if you plan to freeze it.
Cool completely, then wrap in storage wrap and foil.
Freeze for up to three months.
Thaw in the refrigerator overnight before serving, and add toppings afterwards.
