I love, love, love, Key Lime Pie. It has been so long since I’ve had it, so when I got key limes this week from Bountiful Baskets, I decided the pie is what I wanted to make. I found this great recipe that is super easy to make. I think the hardest part was juicing all the little limes. Well, that and waiting for it to chill so I could eat it! In the reviews for this recipe, someone suggested using a garlic press to juice the limes. I thought this was brilliant because I don’t have a tool yet to juice my lemons and limes. I cut each lime into fourths, then squeezed each piece. It was still time-consuming, but I was able to get quite a bit of juice out of each lime, more than I would have hand squeezing.
Key Lime Pie
Original recipe here
What you need:
1 9-inch prepared graham cracker crust
2 14-oz cans sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice (I juiced 16 limes to get this)
1 tablespoon grated lime zest (after juicing the limes, I grated some of the peels for the lime zest)
How to make it:
Preheat oven to 350 F.
In a medium bowl, combine all the ingredients. Mix well and pour into graham cracker crust.
Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
My Gems of Parenting 
I can’t believe you juiced 16 limes!!! I hope it was really delicious! 🙂 It’s funny, I had some key lime pie this weekend…but it wasn’t homemade.
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Yes, it was an interesting way to spend the evening. Well worth it though!
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