Creamy Lime Pie

I would love to call this a Key Lime Pie, but the truth of the matter is I just didn't want to have to juice 20 some odd limes.  Instead I used about five regular sized limes, and my hands thank me for that.  This pie has limited ingredients and promises a not too tart but creamy and satisfying filling. 

Creamy Lime Pie

Adapted from Allrecipes.com

1 (9 inch) graham cracker crust

3 c. sweetened condensed milk (this comes to about 2 1/2 cans)

1/2 c. sour cream

3/4 c. lime juice (about 5 medium sized limes)

1 tbl grated lime zest

Preheat oven to 350 degrees.

In a bowl mix together the sweetened condensed milk, sour cream, lime juice, and zest until thoroughly combined.  Pour into the prepared graham cracker crust.  Bake for between 5-8 minutes.  (You don't want to bake this thing until it's brown on top, just enough for it to set.  you should see a few little bubbles coming to the surface of the pie.  Even if you don't see them, I would take this out of the oven after 8 minutes.  Chill the pie for at least 2 hours before serving.

-D