Elsie's Key Lime Pie

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 cup key lime juice or 1 cup lime juice or 6 -8 key limes, quartered
• 16 ounces water
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup sour cream
• 2 large eggs
• 1 (9 inch) graham cracker crust
• 8 ounces whipped topping

Recipe

• 1 if using 6 to 8 limes instead of lime juice, put water in blender or food processor, set processor on puree, and with processor running drop lime slices in, one at a time.
• 2 key limes are very tough--do not drop in too many at one time.
• 3 drop in 8 to 10 slices, maybe more if you have a really powerful blender or processor.
• 4 process completely, then pour through strainer into another container.
• 5 make sure to press out all of the juice, discard lime remains then pour the lime juice back into blender.
• 6 again, drop in lime slices, repeating the above process until you have processed all of the limes.
• 7 set aside 1 cup of the resulting lime juice.
• 8 preheat oven to 350 degrees f.
• 9 blend key lime juice with the sweetened condensed milk.
• 10 add the sour cream.
• 11 in a separate container, beat the eggs, then add to the key lime mixture and beat for 1 minute.
• 12 pour mixture into the graham cracker crust.
• 13 bake for 10 minutes.
• 14 remove from the oven and cool pie completely, about 1 hour.
• 15 top with whipped topping and put in freezer.
• 16 freeze at least 3 hours.
• 17 serve straight from freezer.
• 18 cutting the pie is made easier by wetting a knife in hot water before slicing.