Preheat oven to 350 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. Alternatively, you can use key lime juice from Key West.
- 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 or deccrate with flowers and limes if desired, serve chilled and watch everyone enjoy!
If using whipped topping – fill a piping bag or zip lock baggie with whipped topping and snip a small corner off the baggie then pipe rosettes on top and add a little lime zest for extra decoration.
Keywords: pie, key lime, dessert, sweets, tart, graham cracker, easy, lime, lemon, edible flowers