Servings: 8 Servings
Calories: 153kcal
Equipment
- oven
Ingredients
- 3 cups of lusciously sweetened condensed milk promising a decadent and indulgent flavor profile
- 1/2 cup of velvety sour cream ensuring a smooth and creamy texture that complements the sweetness
- 4 tablespoons of impeccably melted unsalted butter ready to impart a rich and buttery undertone to your creation
- 1 1/2 cups of finely crushed graham cracker crumbs offering a crunchy and crumbly base for your delightful treat
- 3 teaspoons of finely grated lime zest providing a burst of citrusy aroma and zing
- 12 tablespoons of tantalizingly tart key lime juice infusing a refreshing and citrusy kick
- 1/2 cup of fine granulated sugar adding just the right amount of sweetness to balance the tangy lime flavors
Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, mix together the graham cracker crumbs, melted butter and 1/4 cup of sugar.
- Press the mixture into a 9-inch pie dish, making sure to pack it tightly and evenly across the bottom and up the sides.
- Bake the crust for 10 minutes.
- While the crust is baking, prepare the filling. In a mixing bowl, beat together the condensed milk, sour cream, lime zest and juice until well combined.
- Once the crust is done baking, pour in the filling and spread it evenly.
- Bake for an additional 15 minutes.
- Let the pie cool completely before refrigerating for at least 2 hours.
- Serve chilled, topped with fluffy meringue or whipped cream.
Notes
• Make sure to use freshly squeezed key lime juice for the best flavor.
• To ensure the meringue cooks evenly, spread it in a thin layer over the top of the pie.
• To achieve a perfectly golden meringue topping, use a kitchen torch to lightly brown the top.
• To prevent the crust from becoming soggy, make sure to bake the pie until the filling is set.
• To prevent the meringue from sinking into the filling, make sure to spread it on top of the still-warm pie.
Nutrition
Calories: 153kcal
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