Preheat the oven to 350° F. In a large bowl, whisk together the condensed milk and sour cream. Once smooth, add the lime juice. Whisk until smooth and thickened. Pour into the prepared pie crust. Bake for 6 to 8 minutes. Cool on the counter, then refrigerate for at least 4 hours.
Once ready to serve, beat the cream and powdered sugar together until you get stiff peaks. Top the pie with the whipped cream and serve.
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This pie is much better using freshly squeezed key lime juice. However, regular limes or even bottled key lime juice will work.
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Find this recipe at https://southernbite.com/best-key-lime-pie/