Key Lime Pie...my favorite thing!

I LOVE KEY LIME PIE! I have 2 recipes which are my absolute favorites. One is baked and the other is a no bake. The no bake I got from my good friend Carol. Both are very good. You can use regular lime juice for Key Lime Pie but if you can, use Key limes. Key limes are more difficult to find outside of Florida and California markets, and may be available only seasonally or in gourmet markets. You may be able to find bottled Key lime juice in the supermarket.

Key Lime Pie

1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup melted margarine
3 cups sweetened condensed milk
2 cup sour cream
3/4 cup Key lime juice

Preheat oven to 350 degrees F.
In a small bowl, combine graham cracker crumbs, sugar and melted margarine together until well blended. Press crumb mixture into 9 inch pie plate.
In a medium bowl, combine condensed milk, sour cream and lime juice. Mix well and pour into graham cracker crust.
Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.

No Bake Key Lime Pie

1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup melted margarine
1/2 cup lime juice
1 can sweetened condensed milk
1 - 8oz. carton Cool Whip

In a small bowl, combine graham cracker crumbs, sugar and melted margarine together until well blended. Press crumb mixture into 9 inch pie plate. In a mixing bowl, combine 1/2 cup lime juice with one can of sweetened condensed milk. Beat until slightly thickened. Fold in a 8 oz. carton of whipped topping. Put the mixture into pie shell and refrigerate.