I realize that key limes are notoriously tiny and annoying to squeeze, so here are a couple different methods you can use- warm the key limes for about 6-7 seconds in the microwave to increase juice flow. Cut the limes in half and squeeze with a garlic press or crush with a mortar and pestle.
* 1 (9 inch) prepared
* 3 cups sweetened condensed milk (2 cans)
* 1/2 cup sour cream
* 3/4 cup key lime juice (about 20 Key limes!)
* 1 tablespoon grated lime zest
Preheat oven to 350 degrees F
Combine condensed milk, sour cream, lime juice, and lime rind in a medium bowl and mix well until well blended. Pour into graham cracker crust and bake about 6-8 minutes. You'll know the pie is ready when tiny pinhole bubbles burst on the surface of pie.
BE SURE YOU DO NOT BROWN The PIE!!!
Chill pie thoroughly before serving. Garnish with lime slices and whipped cream just prior to serving.
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