We made a graham cracker crust with graham cracker crumbs, melted butter, and sugar, then baked it for 10 minutes while we juiced a whole bunch of limes. These weren't actually "key" limes, but they were still tart and juicy and perfect!
We whisked together lime juice, lime zest, sour cream, and fat-free sweetened condensed milk, then poured it into the baked and slightly cooled crust.
The filled pie crust was baked for nearly 10 minutes, then set aside to cool completely.
Then we whipped some heavy cream with a little powdered sugar and vanilla, and I piped it onto the pie. After chilling for at least an hour, the pie was ready to be gobbled up!!
Sweet, tart, creamy, crunchy.....everything a dessert should be. The perfect ending to a spicy dinner! (Hubby also requested enchiladas!)
Here's the recipe, which I found on the Eagle Brand website!
Classic Key Lime Pie
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter
2 (14 oz.) cans Eagle Brand® Sweetened Condensed Milk
2/3 cup fresh lime juice
1/3 cup sour cream
2 teaspoons grated lime peel
1/2 pint (1 cup) heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Heat oven to 325°F. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.
Whisk sweetened condensed milk, lime juice and sour cream in large bowl until blended. Stir in lime peel. Pour filling into crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack.
Beat cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top pie with whipped cream. Chill at least 1 hour before serving. Best served the same day.