Key Lime Pie

Yield: About 8 servings

9 graham cracker sheets (4.8 oz) broken into halves
2 ½ Tbsp granulated sugar
1/3 cup (2.7 oz) unsalted butter, melted

3 large egg yolks
1 Tbsp lime zest
1 (14 oz) can sweetened condensed milk (don’t use fat free)
½ cup (4oz) strained fresh lime juice
¼ cup (2 oz) full fat sour cream
¾ cup (6.3 oz) heavy cream*
3 Tbsp granulated sugar

For the crust:
Preheat oven to 350 degrees. 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 (not deep dish) and spread and press into an even layer along bottom and edges of pie (you won’t need to go the entire way up the edge, leave about ½-inch). Bake in preheated oven until golden brown, about 11 — 13 minutes. Remove from oven and allow to cool completely. While crust is baking and cooling prepare filling.
For the filling:
Reduce oven temperature to 325 degrees. 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 aside to rest about 20 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 (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 using an electric hand mixer (or in the bowl of an electric stand mixer fitted with the whisk attachment), whip heavy cream until soft peaks form. Add sugar and whip until stiff peaks form.
*If you only want enough for the edges you can make half as much whipped topping but I liked adding a lot when serving, it gives it just a little more sweetness and compliments the pie really well.



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