Friday, April 16, 2010

Ruth's Key Lime Pie

1 1/2 c. graham cracker crumbs
1/2 c. sugar
4 T. melted butter

Mix together, press into 9 inch pie pan. Bake at 375 for 8-10 minutes. Watch closely so it doesn't over bake. Cool.

2 -- 14oz. cans sweetened condensed milk
1 c. Key lime juice
2 eggs
Whisk together milk, lime juice, and eggs. Pour into cooled shell. Bake at 325 for 15 minutes. Cool and then chill in refrigerator for at least 2 hours.

Combine 1 c. sour cream with 2 T. powdered sugar. Spread over top of pie. You can sprinkle lime zest on top if desired. Serve chilled.

This is from my next door neighbor.
My mouth is watering. . .

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