Key Lime Pie

Our love affair with Key Lime pie began last summer when we roadtripped to Key West to be the MOH in one of my long time friend's wedding.  The husband and I decided that our mission was to sample as many pieces of Key Lime pie as we could in 3 days and it ended up being only three.  We've only had one pie since then (a frozen one... booo) so now that we have some authentic key lime juice... I attempted our own.  We both enjoyed it!  Next time I'm going to attempt one of the recipes with eggs.

1 recipe Graham Cracker Crust
1 recipe Whipped Topping
2 cans sweetened condensed milk
3/4 c Key Lime juice (approx 20 Key Limes worth of juice)
1/2 c sour cream.
1 tbsp lime or key lime zest

Preheat oven to 350 F.  In a large bowl, combine sweetened condensed milk, juice, sour cream and zest.  Mix well.  Pour into prepared graham cracker crust.  Bake 8-10 minutes or until tiny bubbles start to form on top of pie.  Do not brown!  Cool completely and pipe whipped topping on top as desired.  Refrigerate until filling is set.  Garnish with zest or lime slices if desired.