Authentic Key Lime Pie relies on the reaction between lime juice and condensed milk to set – no flour or cornstarch needed! This recipe is tart, creamy, and undeniably refreshing. It hits two birds with one stone: perfect for Pi Day and green enough for St. Patrick’s Day.
Ingredients:
- The Crust: 1 Store-bought Graham Cracker Crust (or make your own).
- The Filling:
- 3 cups Sweetened Condensed Milk (approx 2 cans).
- 1/2 cup Sour Cream (makes it creamy and cuts the sweetness).
- 3/4 cup Key Lime Juice (Nellie & Joe’s famous bottle works great if you can’t find fresh Key Limes).
- 1 tbsp Lime Zest.
Instructions:
- Prep: Preheat oven to 350°F (175°C).
- Mix: In a bowl, whisk condensed milk, sour cream, lime juice, and zest. Do not overmix, just until smooth.
- Pour: Pour into the crust.
- Bake: Bake for 10-12 minutes. You are not “cooking” it, just setting it. Tiny pinhole bubbles will burst on the surface.
- Chill: This is crucial. Cool on counter, then fridge for at least 3 hours. It needs to be cold to slice perfectly.
- Serve: Top with whipped cream and lime slices.
