Key Lime Pie

Ingredients:

For the Crust:

9 full graham cracker sheets broken into halves

2 ½ tbsp granulated sugar

1/3 cup unsalted butter, melted

For the Filling:

3 large egg yolks

1 tbsp lime zest

1 (14 oz) can sweetened condensed milk

½ cup fresh lime juice

¼ cup sour cream

For the Topping

¾ cup heavy cream

1 ½ tbsp granulated sugar

Instructions:

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 cool completely while making the 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, 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 cool on a wire rack 45 minutes. Chill in refrigerator 4 hours.

For the whipped topping: 

In a chilled mixing bowl with an electric hand mixer, whip heavy cream and sugar until stiff peaks form. Pipe topping around the edge of the pie, garnish with lime wedges and lime zest if desired.