Key Lime Pie

• 10-inch graham cracker crust
• 3/4 cup key lime juice*
• 1/2 cup sour cream
• 2 cans sweetened condensed milk
• 1 Tbs lime zest

Combine condensed milk, sour cream and key lime juice, stir until well blended. Stir in key lime zest.

Pour mixture into the crust and bake at 350° F for 15 minutes.

Remove from the oven. Cool on the countertop. Chill overnight. Top with whipped cream if desired.

* juice from approximately 20 key limes. Increase to 1 cup for a softer, tarter pie.

Note: Key limes are smaller than the more common Persian limes, and the juice is more acidic and more fragrant. They are an essential ingredient in true key lime pie - but key limes can be hard to find. Fortunately, there is a product available in the United States that fits the bill - Nellie and Joe's Famous Key West Lime Juice® is available in 16 oz. bottles at supermarkets all over the country. That's what I use, and it makes a delicious and very authentic key lime pie. For the lime zest in this recipe, I use the zest from two Persian limes.