whipped cream and lime slicesfor topping (optional)
Instructions
Preheat the oven to 375 degrees F.
Prepare the crust by combining 1 1/4 cups graham cracker crumbs, 1/4 cup granulated sugar and 5 Tablespoons salted butter, melted.
Press it into a 9-inch pie plate and bake the crust for 10 minutes, remove and set aside.
Make the filling by adding 1 cup fresh key lime juice, 2 Tablespoons key lime zest, 2 (14 ounce) cans sweetened condensed milk, 1/2 cup sour cream and 2 egg yolks to a bowl.
Using a hand mixer, blend together the mixture until combined..
Pour the filling into the crust.
Bake the pie for about 15 minutes. Filling may be just a little jiggly but should be mostly set.
Once the pie has cooled to room temperature, chill for 3 hours or more.
Decorate with whipped cream and lime slices, if desired.
Notes
If you can't find key limes, regular lime juice and zest will work.
This pie can be frozen for up to 1 month.
If you want to cut time you can use a pre-made graham cracker crust.
If you are not a fan of sour cream, you can substitute with plain non-fat greek yogurt.