Classic Key Lime Pie
Classic Key Lime Pie is a festive Spring dessert that is so creamy, luscious and perfectly tart! Made with homemade whipped cream on top and a delicious graham cracker crust.
Servings 8 people
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup sugar (granulated white or brown)
- 6 Tbsp. unsalted butter, melted
For the key lime pie filling:
- 28 oz. organic unsweetened condensed milk
- 3/4 cup sour cream
- 3/4 cup key lime juice
- 4 egg yolks
- zest from 2 key limes
Preheat oven to 350 degrees F.Pulse the graham crackers in a food processor until they become crumbs. Add in the 1/3 cup sugar and 6 Tbsp. of the melted butter. Pulse again until combined.Press the graham cracker mixture into the bottom of a pie pan across the bottom and up the sides. Bake for 8 minutes. Remove from over and let cool completely. About 30-45 minutes. While the crust cools, make the filling. In a bowl of a stand mixer, combine the 28 oz. condensed milk, ¾ cup sour cream, ¾ cup lime juice and 4 egg yolks and zest from 2 limes. Beat on high speed for 2 minutes.Pour filling into cooled pie crust and bake for ~20 minutes or until the fillings only giggles just a little in the center when you give the pie pan a little shake. Be sure to watch the crust so it doesn’t brown.Cool for 30 minutes before placing back in fridge.When ready to eat, make the whipped cream. Cream the 8oz of heavy cream in your mixer until peaks start to form, then add in 1 Tbsp. vanilla extract and 3 Tbsp. powdered sugar, beat again until mixed. Pipe onto pie and garnish with more lime zest if desired.