Easy Key Lime Pie

Ingredients

• 10 sheets graham crackers (or equivalent to 1 1/4 cup graham cracker crumbs)
• 2 tablespoons granulated sugar
• 5 tablespoons unsalted melted butter
• 21 ounces sweetened condensed milk
• 1/4 cup sour cream
• 4 large egg yolks
• 3/4 cups bottled key lime juice (or freshly squeezed, see notes)
• 1 1/2 cups cold heavy cream
• 2-3 tablespoons confectioners sugar (to taste)
• 1/4 teaspoon vanilla extract
• Limes for decoration

Instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Make the graham pie crust: in a food processor, pulse the graham crackers until fine crumbs form. Add the sugar and melted butter, and pulse a few more times until well combined. Transfer to a shallow 9-inch tart pan with a removable bottom. Press down the bottom and sides using a measuring cup (or a glass) to make a tightly packed pie crust.

3. 3

   Pre-bake pie crust: Place the prepared pie crust on a sheet pan (to catch any crumbs). Bake for about 10 minutes until set and slightly golden brown. Remove from the oven and let it cool slightly.

4. 4

   Prepare the filling: Meanwhile, in a bowl, whisk the sweet condensed sugar with egg yolks, sour cream, and key lime juice, until completely smooth and evenly combined.

5. 5

   Assemble pie: Pour the filling into the pre-baked crust and smooth out the surface using an offset or rubber spatula.

6. 6

   Bake: Place the assembled pie on a sheet pan. Bake for about 18 minutes until the filling is fully set around the edges. The center should be just slightly jiggly.

7. 7

   Chill: Let the pie cool completely at room temperature, and then chill for 8 hours or overnight in the refrigerator.

8. 8

   Make the whipped cream: When ready to serve, beat the heavy cream on high speed using a stand mixer (whisk attachment) or electric mixer until soft peak forms. Incorporate confectioners sugar and vanilla, and continue beating until stiff peaks form.

9. 9

   Decorate: Decorate the pie with the whipped cream, lime slices, and lime zest. Enjoy!