Servings: 10

Graham cracker crust
    1 1/2 cups graham cracker crumbs
    1/3 cup granulated sugar
    6 tbsp butter melted

Key Lime Filling
    28 oz sweetened condensed milk
    1/2 cup light sour cream
    3/4 cup key lime juice
    zest from 2 regular limes or 4 key limes

Whipped Cream Topping
    1 cup heavy whipping cream
    1/2 cup powdered sugar
    1 tsp vanilla extract

Graham cracker crust
Preheat oven to 375F.
    Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8” - 9.5” pie pan. Bake for 7 minutes. Cool for at least 30 minutes.

Key Lime Filling
Preheat oven to 350F
    Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes.
    Let pie cool slightly before chilling. Chill for at least 3 hours.

Whipped Cream Topping
 Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla. Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired.