Preheat oven to 350 degrees F
- First, begin by zesting enough limes to collect 1 + 1/2 tablespoons of zest. Note – don’t grate too hard, you only want the green, the white pith is bitter, so avoid zesting too deep. Then juice the limes. I cut them in half and use a hand squeezer to get the most juice.
- Next, in a bowl, combine condensed milk, sour cream, lime juice, and lime zest. Mix well, remove all sour cream lumps and pour into graham cracker crust.
- Bake in preheated oven for about 8 minutes or until small bubbles burst on the surface of the pie.
- Refrigerate pie until chilled thoroughly, at least 2 hours. Top with whipped cream and limes if desired, serve chilled and watch everyone enjoy!
I filled a piping bag with whipped topping and piped the rosettes on top then added a little lime zest.
Keywords: Quick and Easy Key Lime Pie