2key limes zested - (use 3 limes if you want a stronger lime flavor)
¾cupkey lime juice**about 30 Key Limes when freshly juiced
2large egg yolks
Whipped CreamTopping
8ozheavy whipping cream
2teaspoonsvanilla extract
3tablespoonsconfectioner’s sugaryou can reduce to 2 tbsp if you want it less sweet or increase to 4 tbsp for a sweeter whipped cream
Instructions
Graham Cracker Crust
Preheat the oven to 350°F.
Melt butter and set aside.
Crush the graham crackers to fine crumbs using a food processor.
Add the sugar to the crumbs and pulse to blend.
Add the butter and stir with a fork until mixed. It should resemble wet sand.
Reserve 1/4 cup of the crumb mixture for topping the pie, if desired.
Transfer the mixture to a 9" deep dish pie pan and press firmly into the bottom and up the sides, to cover - making sure the crust is flat and even.
Bake for 6-8 minutes, until just golden, but not browned.
Remove from the oven and let it cool completely on a wire rack while you make the filling.
*If needed, cool for 10 minutes on the rack, then transfer it to the freezer for 20-30 minutes to cool completely.
Pie Filling
Preheat oven again to 350°F.
Wash, dry, and zest the limes. Set the zest aside until ready to use.
Squeeze the lines until you have 3/4 cup of lime juice (about 24 key limes).
Combine the lime juice, sweetened condensed milk, sour cream, egg yolks (if using), and the zest into the bowl of a stand mixer and mix on low until combined. Increase the speed to medium-high for another 2-3 minutes. Be sure to scrape down the sides of the bowl periodically throughout the beating process. Beat well until the batter is thickened. Don’t skip this step - it is what makes it so creamy.
Transfer the filling into a COOLED graham cracker crust.
Bake at 350 for 15-20 minutes OR until the center of the pie is set, but still jiggles slightly when shaken. IF IT BROWNS - IT HAS BEEN COOKED TOO LONG.
Remove the pie from the oven and place it on a cooling rack for at least 30 minutes.
Refrigerate the pie for at least 3 hours to set. You want it to completely set and be COLD - this helps with serving clean slices and no one likes warm creamy pie. No good!
Whipped CreamTopping
While the pie is cooling, make the whipped cream topping by beating the whipping cream in a cold bowl of a stand mixer until stiff peaks form.
Add vanilla and confectioner’s sugar, mixing on low until combined.
Increase the speed and whip on medium-high until thick and creamy.
Either spread it on top of the chilled pie OR transfer it to a piping bag to decorate the top of the pie with piped stars or swirls.
Top with a sprinkle of lime zest, graham cracker crumbs, and a slice of lime.
Keep refrigerated until ready to serve and chill any leftovers.