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1
If using 6 to 8 limes instead of lime juice, put water in blender or food processor, set processor on puree, and with processor running drop lime slices in, one at a time.
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2
Key limes are very tough - do not drop in too many at one time.
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3
Drop in 8 to 10 slices, maybe more if you have a really powerful blender or processor.
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4
Process completely, then pour through strainer into another container.
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5
Make sure to press out all of the juice, discard lime remains then pour the lime juice back into blender.
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6
Again, drop in lime slices, repeating the above process until you have processed all of the limes.
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7
Set aside 1 cup of the resulting lime juice.
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8
Preheat oven to 350 degrees F.
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9
Blend key lime juice with the sweetened condensed milk.
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10
Add the sour cream.
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11
In a separate container, beat the eggs, then add to the key lime mixture and beat for 1 minute.
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12
Pour mixture into the graham cracker crust.
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13
Bake for 10 minutes.
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14
Remove from the oven and cool pie completely, about 1 hour.
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15
Top with whipped topping and put in freezer.
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16
Freeze at least 3 hours.
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17
Serve straight from freezer.
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18
Cutting the pie is made easier by wetting a knife in hot water before slicing.
