3 packages of 6 prepared graham cracker crust tart/pie shells **
3 cups of sweetened condensed milk (not cans – cups)
½ cup sour cream
¾ cup key lime juice (don’t substitute regular lime juice – won’t taste as good)
3 TBSP of grated lime zest (divided use)
Redi whip whipped cream or Cool Whip
Preheat oven to 350 F.
In a large mixing bowl, stir together with a mixing spoon, sweetened condensed milk, sour cream, lime juice, 1 TBSP. of lime zest and pour into tart/pie shells
Place tarts on a cookie sheet/jelly roll pan and place in oven. You may have to bake the tarts in 2 batches, depending on the size of your pan. Bake for 8 – 10 minutes or until tiny pinhole bubbles burst to the surface. DO NOT BROWN!
Allow tarts to come to room temperature (about 45 minutes to an hour) and then refrigerate (at least 1 hour) until ready to serve.
To serve, spray a small dollop of whipped cream in the center of each tart and sprinkle a little of the remaining lime zest on top of the whipped cream.
** If preferred, you can use 1 - 9 inch graham cracker crust for one whole pie instead of 12 individual tarts. If you make a pie instead of tarts, follow the mixing, baking and cooling directions. To serve, spray a 50 cent piece sized dollop of whipped cream in the center of each cut piece of pie and sprinkle with about 1/8 tsp. of lime zest.