This is a very similar recipe to my Lemon-Lime Key Lime Pie– an easy, cheater, delicious pie. I said in my Lemon-Lime Key Lime Pie post that I wanted to try different variations of it and I finally did this week. Ceth loves it! He loves it even more than the Key Lime he said. I think he’ll probably say his favorite is whatever is on the plate in that moment though. lol.
- 1 14 oz. sweetened condensed milk
- 1 14 oz. sweetened condensed milk, leche (leche is optional. It’s what I had on hand. You can do a normal one instead if you would like.)
- 3/4 cup sour cream
- 1 cup lime juice
- graham cracker crust
- sweetened coconut flakes for topping, optional
Stir your sweetened condensed milk, sour cream, and lime juice until creamy. Sprinkle on your coconut flakes. Pour into your graham cracker crust and bake for 11-12 minutes at 350 degrees until there are tiny bubbles on the surface. If you put your coconut on you should be fine if you keep it in for 12 minutes. Turn off the oven and let it sit in there for a half hour. You can also take it out of the oven as I’ve seen other recipes bake it for 15 minutes- until there are bubbles in the surface- and then let it cool on top of the oven. The important thing is to let it cool to room temperature before you put it in the fridge to cool overnight.
Anyone can make this pie and it’s perfect for Spring. A cool dessert that hits the spot.