Key Lime Pie

Key Lime Pie

How to Store ! Cover the cooled key lime pie tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to three days. Serve cold.

Can be frozen?
Yes!You can freeze key lime pie for up to three months (just be sure not to add whipped cream or toppings until it has thawed). If you want to freeze the cake, bake it in an aluminum pan. Wrap the cooled cake in at least one layer of plastic wrap and then at least one layer of aluminum foil. Thaw in the refrigerator overnight.

Ingredients

• 3 cups sweetened condensed milk
• ¾ cup lime juice
• ½ cup sour cream
• 1 tablespoon lime zest
• 1 prepared 9-inch graham cracker crust

How to Make Key Lime Pie

Preheat oven to 350 degrees F (175 degrees C).Mix evaporated milk, lime juice, sour cream, and lime zest in a bowl; mix well. Pour over graham cracker crust; Place cake on baking sheet.
Bake in the preheated oven for 5 to 8 minutes until small bubbles burst on the surface of the cake. The filling wobbles but doesn’t brown.
Transfer the cake to a cooling rack and cool thoroughly in the refrigerator for about an hour before serving.Garnish with lime wedges and whipped cream if desired.

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