Key Lime Pie

My husband Tim and I were in Florida and our mission was to find the best Key Lime Pie.  I bet we tried at least 8 different ones.  So paying up to $8.00 for a piece I decided to create my own and make the best.  I tried a few but I believe this one really hits it out of the park.  Hope you enjoy it also.

Crust:

• 1-1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup butter, melted

Combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Stir with a fork.  Using your fingers and the bottom of a measuring cup or glass, press the crumbs firmly into the bottom and up the sides of a 9-inch deep-dish pie pan. The crust should be about 1/4 inch thick. (Hint: do the sides first.)

Filling:

• 1 can 14oz sweetened condensed milk
• 3 egg yolks
• 1/2 cup fresh key lime juice
• 1/4 cup sour cream
• zest from a key lime (if available)*

Combine milk, egg yolks, lime juice, and sour cream.  Blend until smooth. Pour filling into pie crust and bake at 350º for 20 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream, or meringue, and garnish with lime slices.

*If I can get a hold of key limes I like to add a little zest to the pie and then squeeze some fresh key lime juice in there also.