Key Lime Pie

Using a fine grater, grate lime rind to get 1 tsp. and set aside. Squeeze the juice from the lime (from which the zest was grated) and pour into a liquid measuring cup. Add enough bought lime juice to equal 1/4 cup of total juice. Set aside. In small mixer combine sour cream and sweetened condensed milk. Mix until smooth. Add egg and mix well. Add reserved lime juice and zest. Mix well. Pour the lime batter into the pie shell. Place pie on a half sheet pan and place in the oven. Bake for 25 to 30 minutes or until set. Cool completely. Place a paper towel directly on top of pie and cover pie with plastic wrap. Refrigerate overnight. Uncover pie and top with whip topping. Place in pie keeper and store in refrigerator until ready to use.

Makes 12 servings. Garnish each serving with 1 Tbls. whipped topping, 1 lime slice, and 1 cherry.

Enjoy!
From DWESSELMANN:
This is an excellent recipe. My niece cooks this for a casino that she bakes for.

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