Better than Key Lime Pie

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I know this is a big claim but it’s true, this pie is better than any key lime pie I’ve had before. Here’s how it’s done…

Yield: 2 pies (regular crust not deep dish)

Ingredients:

  • 2 (14-oz.) cans sweetened condensed milk

  • 1 cup fresh lime juice (about 6-8 limes depending on size)

  • 1 tablespoon of sugar

  • 6 egg yolks

  • 2 teaspoons lime zest

  • 2 tablespoons of sour cream

  • 2 pie crusts. NOTE: I prefer a nut crust over a Graham Cracker or regular crust but use whatever you’d like!

  • Homemade whipped cream

Directions:

  • Preheat oven to 350 degrees

  • Zest one lime. You need 2 teaspoons

  • Juice limes.

  • Add milk, fresh juice and sugar to mixer. Whisk. Taste it. It should be sweet and slightly tart. Adjust if needed.

  • Add egg yolks, zest and sour cream.

  • Pour into crust, place on baking sheet and cook until done. Center should jiggle slightly.

  • Add whipped cream and toasted slice almonds

  • Chill in refrigerator 2 or more hours