Easy Peasy Key Lime Pie

I'm typically not a fan of fruity desserts, but the tartness of key limes perfectly balances the sweetness in this pie. Be sure to use key limes and not regular limes for a more aromatic pie. This recipe yields a very light, airy pie as it doesn't call for eggs which tends to make the pie more dense. The combination of the lime juice with the condensed milk is what causes the mixture to thicken, thus requiring very little baking.

Ingredients:


9" prebaked graham pie crust
2 cans sweetened condensed milk 
1/2 cup sour cream
3/4 cups key lime juice (from about 20 limes)
1 tbsp grated lime zest

Preheat oven to 350 F. Beat together condensed milk, sour cream, key lime juice and zest in a large bowl with paddle attachment for 5 minutes, until thoroughly combined. Pour into prepared pie crust and bake for 8-10 minutes, until bubbles on the surface burst. Do not brown. Allow to cool completely and refrigerate for a least 2 hours before serving with whipped cream.