This is another easy-peasy recipe with fantastic results. I'm fortunate that I can usually find a bag of Key limes just about any time of the year, but I read on one blog someone has substituted half regular (Persian) limes and half lemons with good results. I have a mini-juicer which is a blessing because I wouldn't have wanted to manually juice 20 or so small Key limes.
While I think of this as a summer dessert, this is too good and (again) too easy not to make it whenever you run across a bag of Key limes or just need to satisfy that sweet/tart tooth.
Don't forget: Zest your limes before juicing!!! Also, the pie needs to chill so you'll need to refrigerate it for hours before serving.
KEY LIME PIE (makes one 9" pie, 6-8 servings)
1 (9") prepared graham cracker crust
2 (14? oz) cans (about 3 cups) sweetened condensed milk
1/2 cup regular or reduced-fat sour cream
3/4 cup key lime juice (about 20-25 key limes)
1 Tbsp grated lime zest
Preheat oven to 350F (175C).
In a medium bowl, combine condensed milk, sour cream, lime juice, and lime zest. Mix well and pour into graham cracker crust.
Bake in preheated oven for 5-8 minutes (mine took longer-maybe 11-14 minutes), until tiny pinhole bubbles burst on the surface of pie. DO NO BROWN. Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
Recipe Source: http://allrecipes.com/recipe/15880/key-lime-pie-vii/?internalSource=search%20result&referringContentType=search%20results