Key Lime Pie

This is easily the best key lime pie I've ever had, and it is also the easiest! I made it for Christmas and have been waiting for Pi Day to make it again (March 14th = 3.14 = pi for those of you that might not be math nerds like me). It was definitely worth the wait and I'm glad that I had lots of other people there to eat it with me so I didn't eat the whole thing myself! I only got one picture of the pie because it disappeared so quickly...and in a room full of pies, that's saying something!

A quick note: the first time I made this I used fat free sweetened condensed milk and low-fat sour cream. It tasted great, but the textured was just a little grainy. This time I used full-fat milk and sour cream and it was perfectly smooth and creamy. Either way will work, you just have to decide whether you want to sacrifice the texture to save some calories!

Key Lime Pie
adapted from Allrecipes

8" prepared graham cracker crust (I always buy Honeymaid brand because it's the only one I've found that doesn't have trans fat)
2 cups sweetened condensed milk (about 1 1/2 cans)
1/2 cup key lime juice (I used bottled, Nellie and Joe's Brand is the best!)
1/3 cup sour cream

Preheat oven to 350 degrees. Whisk together milk, lime juice, and sour cream in large bowl until smooth. Pour into prepared crust and bake for 5-8 minutes, until tiny pinholes form on the top of the pie. Cool completely and garnish with whipped cream and lime slices.