Key Lime Pie
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INGREDIENTS 1 cup Key Lime Juice, or regular lime juice, or 6 to 8 key limes, quartered
16-ounces water
1 (14-ounce) can sweetened condensed milk, not evaporated
1/2 cup sour cream
2 large eggs
1 (9-inch) graham cracker crust
8-ounces whipped toppingIf using 6 to 8 limes instead of lime juice, put water in a blender or food processor, set processor on purée, and with processor running drop lime slices in, one at a time. Key limes are very tough - do not drop too many at one time. Drop in 8 to 10 slices, more if you have a really powerful blender or processor. Process completely, then pour through a strainer into another container. Make sure to press out all of the juice, discard lime remains and then pour the lime juice back into blender. Again, drop in lime slices, repeating the above process until you have processed all of the limes. Set aside 1 cup of the resulting lime juice.
Preheat oven to 350 degrees.
Blend key lime juice with the sweetened condensed milk. Add the sour cream. In a separate container, beat the eggs, then add to the key lime mixture and beat for 1 minute. Pour mixture into the graham cracker crust. Bake for 10 minutes.
Remove from the oven and cool the pie completely, about 1 hour. Top with whipped topping and put in freezer. Freeze at least 3 hours. Serve straight from the freezer. (Cutting the pie is made easier by wetting a knife in hot water before slicing).
Makes 6 servings