Key Lime Pie

This recipe is like the easiest version ever for a key lime pie, but it is oh so good. It really makes a difference if you squeeze your own limes vs. using the store-bought bottled juice, so it's definitely worth the trouble of squeezing your own.

Key Lime Pie
9 inch graham cracker crust (homemade or store-bought - both work great)
2 1/2 Cups sweetened condensed milk
1/2 Cup sour cream
3/4 Cup key lime juice
1 Tbs grated lime zest (I've never actually added the lime zest but it may make the pie way more delicious...who knows?)

1. Preheat oven to 350 degrees F
2. In a medium bowl, combine condensed milk, sour cream, lime juice and lime zest. Mix well and pour into graham cracker crust.
3. Bake in preheated oven for 7 to 10 minutes, until tiny bubbles burst on the surface of the pie. DO NOT BROWN. Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.