Ingredients

The following ingredients have 8 Servings
  • 9 full graham cracker sheets (136g) (broken into halves)
  • 2 1/2 Tbsp (32g) granulated sugar
  • 1/3 cup (76g) unsalted butter, (melted)
  • 3 large egg yolks
  • 1 Tbsp lime zest or key lime zest
  • 1 (14 oz) can sweetened condensed milk*
  • 1/2 cup (120ml) strained fresh lime juice or key lime juice
  • 1/4 cup (56g) full fat sour cream
  • 3/4 cup (175ml) heavy cream**
  • 1 1/2 Tbsp (19g) granulated sugar

Instruction

  • Preheat oven to 350 degrees.
  • For the crust: In a food processor pulse graham crackers until they become fine crumbs. Pour into a mixing bowl, whisk in sugar then pour in butter and using a fork stir until evenly moistened.
  • Pour mixture into a 9-inch pie plate and spread and press into an even layer along bottom and edges of pie dish, coming within about 1/3-inch of the top edge.
  • Bake in preheated oven until golden brown, about 11 - 13 minutes. Remove from oven and allow to cool completely (meanwhile prepare filling). Reduce oven temperature to 325 degrees. 
  • For the filling: In a mixing bowl whisk together egg yolks and lime zest. Stir in sweetened condensed milk, then mix in lime juice and sour cream until well blended. 
  • Set mixture aside to rest about 15 minutes (this allows it time to thicken before pouring into the crust).
  • Pour into cooled crust and evenly spread. Bake in preheated oven until nearly set, 15 - 16 minutes (pie should jiggle just slightly). 
  • Remove from oven and allow to cool on a wire rack 45 minutes, then chill in refrigerator 4 hours.
  • Pipe whipped topping over top, garnish with lime wedges if desired and cut into slices. Store pie in refrigerator.
  • For the whipped topping: in a mixing bowl (preferably one that has been chilled in freezer 5 minutes) using an electric hand mixer, whip heavy cream and sugar until stiff peaks form.