This pie couldn’t be any simpler to make. I have made it numerous times, and it always seems to go over great with those inhaling it. Some slices even disappear and are hid so that others do not eat it all before they get a chance to get a piece. There’s nothing to making it though. If you’re looking for a quick pie to whip up in 15 minutes, back in 15 minutes, and let refrigerate for the rest of the time…..this is the pie you’ve been looking for.
Graham cracker pie crust
(2) 14 oz. cans of Eagle Brand condensed milk
1 cup key lime or regular lime juice
1 cup sour cream
2 tablespoons powdered sugar
Heat the oven to 325 degrees.
In a bowl, combine the condensed milk, eggs, and lime juice together. Whisk until well blended. Add to pie shell and bake for 15 minutes.
After the pie has baked, refrigerate for at least 2 hours. After it is chilled, combine the sour cream and powdered sugar in a bowl and mix together. Spread the topping on top of the pie. Then, cut the lime into wedges and add to the top.
I sometimes add a little more powdered sugar to the sour cream. I also do not put nearly all of the topping on the pie. I am not a huge fan of tons of the topping, so I just put enough to give the taste and cover it properly. It’s not “gooped” on.
Try it and let me know what you think!