Key Lime Pie

I have made my very first Key Lime Pie!  I was not aware you should not use regular limes or Persian limes.  They are more tart and don't give the sweeter lime flavor needed for a key lime pie.

That is a photo of ALL the Key Limes I squeezed to get 3/4 cup of Key Lime Juice.  I had heard I could use a container of key lime juice, but did not find one. 
It was an interesting evening, squeezing these limes the size of golf balls.  Digging through my pantry to find a small strainer to start wondering if I imagined I had this strainer.  Once the seeds were all removed from the juice I added the other ingredients.  One being sour cream, a bug dive bombed me during this portion of the process and I swatted a spatula at it...ultimately, swatting it at me.  I had sour cream on me, on my neck, on the floor and three different places in my hair!  Sadly, I never did see the bug.

I put it in the oven once it was all mixed, waited patiently...ok, impatiently for the little bubbles to burst (which they never did)  After 14 minutes-it was suppose to cook for 8, but I did keep opening the oven door to check it-I took it out.  Let it cool, covered it and put it in the fridge overnight.
The next night I took it to the Nashville Grotto Exec. Meeting...and sat worried that it would not be any good.  Everyone loved it!  It was a hit!  Barely a crumb left!  Woo!  Hoo!

Someone asked my why I didn't just "buy" the pie.  Well, mainly because if you read the ingredient list for a purchased key lime pie, the list is very long.  I am trying to eat better and more healthy.  I felt if it was a homemade pie, it would be a little more healthy.  I really want to get away from fake sugars, preservatives, and other things that are not good for us put into foods.

More pictures to come - here is the recipe!

Key Lime Pie

 makes 1 pie

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

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.