Graham Cracker Pie Crust
1 14oz Can Sweetened Condensed Milk
8oz of Sour Cream
1/3 Cup plus 2 tbsp of Key Lime Juice, (one bag of Key Limes, juiced)
1 Container Cool Whip, thawed
In a large bowl, combine condensed milk, sour cream, and key lime juice. Fold in whip cream and pour into your pie crust. Refrigerate overnight and enjoy! If you are pressed for time, you can put it in the freezer to cool faster.
Graham Cracker Pie Crust:
1 sleeve of Graham Crackers, finely crushed
½ Stick Butter
1/3 Cup Sugar
Finely grind the graham crackers in a food processor or crush in a plastic Ziploc bag, and add to a large mixing bowl. Stir in sugar. Melt butter in the microwave for 15 seconds and add to the graham cracker sugar mixture. Stir with a fork until combined, but crumbly. Pour into your pie pan and press it against the pie dish until your crust is formed. Bake at 350 for 10-12 minutes, or until golden brown. Let cool completely before adding your Key Lime Filling.