Amy’s Key Lime Pie
Crust
6 tablespoons butter
3 tablespoons white sugar
1 ¼ cups finely crushed pretzels
Press into pie plate. Bake at 350 for 8-10 minutes, or until edges start to brown.
Filling:
½ cup sour cream
3 large egg yolks
Zest of one Persian (regular) lime
1 14-ounce can sweetened condensed milk
2/3 cup Nellie and Joe’s Key Lime Juice
Mix sour cream, egg yolks and lime zest with an electric mixer until well combined. Be sure to scrape the bottom of the bowl because the egg yolks tend to stick to it. Add the sweetened condensed milk and mix well. Add the lime juice and stir with a spoon to combine (if you use the mixer, it will splatter all over!).
Put the filling in the crust and return to your hot oven for about 10-12 minutes, or until the filling has set. Cool and refrigerate.
To make it easier to cut the filling (but harder to cut the crust) you can freeze it for 15-20 minutes before slicing.
You can decorate it with whipped cream and thinly sliced sections of lime (Key or Persian).