Easy Key Lime Pie
Easy to make Key Lime Pie ~ tangy-sweet, creamy and rich ~ baked in a simple graham cracker crust.
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/3 cup butter melted
- 2 14 ounce cans sweetened condensed milk
- 3/4 cup sour cream full fat
- 3/4 cup lime juice fresh squeezes
- 2 tablespoons lime zest
- 1/4 cup slivered almonds
- 1 teaspoon vanilla
- 1/2 cup raspberry preserves your favorite brand
Preheat the oven to 350 degrees.
Combine the graham cracker crumbs and sugar in a medium bowl. Fold in the butter and blend well. Press into the bottom and up the sides of a 9" pie pan (ungreased).
Refrigerate the pie shell while you blend the filling.
Blend the sweetened condensed milk, sour cream, lime juice and zest and vanilla by hand.
Pour into the prepared pie shell and bake for 8-10 minutes or until small bubbles begin to form (don't overbake!).
Remove the pie from the oven. Cool completely then refrigerate several hours (or overnight) before serving.
Top with whipped cream and slivered almonds. To make the raspberry sauce, add 1/2 cup to a small bowl. Microwave 15-20 seconds or until it's warmed. Drizzle the sauce over each slice when served.