Freezing:
Yes, you can freeze Key Lime Pie for up to three months.
Ensure that you do not add whipped cream or toppings until after thawing.
If freezing, bake the pie in a foil pan.
Wrap the cooled pie with at least one layer of storage wrap, followed by at least one layer of foil.
Thaw the frozen pie in the refrigerator overnight before serving.
Key Lime Pie Recipe:
Ingredients:
3 cups sweetened condensed milk
¾ cup key lime juice
½ cup sour cream
1 tablespoon grated lime zest
1 (9-inch) prepared graham cracker crust
Preparation:
Preheat the oven to 350 degrees F (175 degrees C).
In a bowl, mix sweetened condensed milk, key lime juice, sour cream, and lime zest thoroughly.
Pour the mixture into the graham cracker crust, placing the pie on a baking sheet.
Bake in the preheated oven for 5 to 8 minutes until tiny pinhole bubbles appear on the pie’s surface. The filling should be wobbly but not browned.
Transfer the pie to a wire rack to cool, then chill it thoroughly in the refrigerator for about 1 hour before serving.
Garnish with lime slices and whipped cream if desired.
Enjoy!
