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Key Lime Pie
makes one 9-inch pie

1 graham cracker crust, baked and cooled completely
1 can Eagle brand sweetened condensed milk
1/2 pint sour cream
1/3 to 1/2 cup fresh key lime juice

Mix together the sweetened condensed milk and sour cream. Add key
lime juice and stir until smooth. (You do not need to use a mixer,
just mix by hand.) Pour into pie shell, cover with plastic wrap,
and refrigerate several hours. My family prefers the pie served
plain, but it can also be topped with, or served with, whipped
cream.

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