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Friday, June 10, 2011

The Best Key Lime Pie

There is something to be said about people who cut people off in traffic. 
Oh, I'm sorry, are you too much in a hurry to allow me to merge...not get over into your lane, but merge? Okay, have it your way and get to your destination a good two minutes earlier.
 Then there are those who are mad at the world, and beep their horns every two minutes.
Or wait, what about the people who while behind you at a traffic light, beep literally 2 seconds after the light changes if you haven't jolted your car forward at that exact moment.
I am so lucky. Because today, on my way home from work, I got to experience every one of those lovely driving disturbances. The stress of traffic makes me yawn. It also makes me want pie. And this pie is very easy to make. So wipe that stressful look off of your face, put an apron on, and make key-lime pie that would make a key-lime fan proud.

The Best Key Lime Pie 
Adapted from allrecipes
1 (9 inch) prepared graham cracker crust (or make your own)
3 cups sweetened condensed milk
1/2 cup sour cream
1/2 cup fresh squeezed key lime juice
1/4 cup Nellie and Joe’s Key Lime Juice
1 tablespoon grated lime zest

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. 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! 
(The mini pies took about 10 minutes to form the bubbles) Chill pie thoroughly before serving. 
Garnish with lime slices and whipped cream if desired.

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