Key Lime Pie

Ingredients:

• 3 cups sweetened condensed milk
• 3/4 cup key lime juice
• 1/2 cup sour cream
• 1 tablespoon grated lime zest
• 1 (9-inch) prepared graham cracker crust

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Make the Filling: In a bowl, combine the sweetened condensed milk, key lime juice, sour cream, and grated lime zest. Mix everything together until smooth.
3. Pour into Crust: Pour the filling mixture into the prepared graham cracker crust. Place the pie on a baking sheet for easy handling.
4. Bake: Bake the pie in the preheated oven for 5 to 8 minutes. You’ll know it’s done when tiny pinhole bubbles appear on the surface of the pie, but the filling will still be wobbly and not browned.
5. Cool: Remove the pie from the oven and transfer it to a wire rack to cool. Let it chill thoroughly in the refrigerator for at least 1 hour before serving.
6. Serve: Garnish with lime slices and whipped cream, if desired.

---

Storing Key Lime Pie:

• After cooling, tightly cover the pie with storage wrap or foil.
• Store in the refrigerator for up to 3 days. Be sure to serve it chilled for the best texture.

Freezing Key Lime Pie:

• Yes, you can freeze Key Lime Pie! To do so, bake the pie in a foil pan.
• Once cooled, wrap the pie tightly in at least one layer of storage wrap, then add a layer of foil over the top.
• Freeze the pie for up to 3 months.
• When ready to serve, thaw the pie in the refrigerator overnight.
• Important: Wait to add whipped cream or any toppings until after thawing.

Enjoy your creamy, tangy Key Lime Pie!