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Key Lime Pie

Yield: 8-10

CRUST

1 1/4 cups graham cracker crumbs

2 tablespoons sugar

5 tablespoons butter, melted

FILLING

2 (14 oz.) cans sweetened condensed milk

2/3 cup fresh lime juice

1/3 cup sour cream

2 teaspoons grated lime peel

TOPPING

1/2 pint (1 cup) heavy whipping cream

1/4 cup powdered sugar

1/2 teaspoon vanilla extract

HEAT oven to 325°F. Combine graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Press mixture into bottom and sides of a 9-inch pie plate to form crust. Bake 10 minutes or until crust begins to brown. Cool 15 minutes on wire rack.

WHISK sweetened condensed milk, lime juice and sour cream in large bowl until blended. Stir in lime peel. Pour filling into crust. Bake 7 to 10 minutes or until tiny bubbles begin to form on surface of pie. Cool completely on wire rack.

BEAT cream, powdered sugar and vanilla in large mixing bowl with electric mixer on medium speed until stiff. Top pie with whipped cream. Chill at least 1 hour before serving. Best served the same day.

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