Key Lime Pie

Ingredients

• 1 1/2 cup graham cracker crumbs
• 1/3 cup granulated sugar
• 1/4 cup slivered almonds (roughly chopped)
• 6 Tbsp butter (melted)
• 2 14 oz cans sweetened condensed milk
• 3/4 cup key lime juice
• 1/2 cup sour cream or plain Greek Yogurt
• 4 large egg yolks
• 1 tsp pure vanilla extract
• 3 Tbsp lime zest (plus additional for garnishing)
• Topping:
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 tsp pure vanilla extract

Instructions

1. 1

   Preheat oven to 375°F. Lightly spray a 9-inch pie dish or 10-inch deep pie dish with cooking spray.

2. 2

   Crust: In a small bowl, stir together the graham cracker crumbs, sugar, almonds and butter Press crumb mixture into pie dish. Bake for 8 minutes just until lightly golden brown. Cool completely.

3. 3

   Key Lime Filling: Preheat oven to 325°F Using an electric mixer, whip together egg yolks on high speed until fluffy and thickened, around 3-5 minutes.

4. 4

   Gradually add condensed milk and lime juice. Add sour cream, zest and vanilla on low speed, mixing until fully combined.

5. 5

   Pour the filling into baked graham cracker crust and smooth the top.

6. 6

   Bake for 30 minutes or until the center is set when gently shaken. Let pie cool at room temperature slightly before chilling. Chill for at least 4-6 hours.

7. 7

   Decorate the top of the chilled pie with swirls of Cool Whip or whipped cream and sprinkle the top with additional lime zest.

8. 8

   How to Make Whipped Cream:Place a large bowl and beaters into the freezer for 15-20 minutes to chill. Once chilled, add one pint or two cups of heavy cream and 1-2 teaspoons of pure vanilla extract to the bowl.Using an electric mixer, beat on medium-high speed gradually adding 1/4-1/3 cup of granulated sugar. You can adapt the sweetness to your taste. Beat until stiff peaks form being careful not to overbeat. then chill until serving. Fresh whipped cream is best made and served the same day.