Have you noticed all of those “fake” Key Lime pies running around out there with a filling made of gelatin and who knows what else? Don’t eat those! Not when you can so easily whip up this creamy delight instead!

Once you realize just how easy it is to make the graham cracker crust, and you know the trick to getting juice out of recalcitrant limes, putting the rest of this pie together is a breeze. With the amazingly creamy, tart-sweet taste, you are going to blow the minds of the people you serve this to….if you share it, that is!

 

INGREDIENTS

For the Graham Cracker Crust

1½ cups ground graham crackers

⅓ cup granulated sugar

6 Tbsp. butter, melted

For the Key Lime Filling

2 14-oz. cans sweetened condensed milk

½ cup light sour cream

¾ cup lime juice OR key lime juice

Zest from 2 regular limes or 4 key limes

For the Whipped Cream Topping

1 cup heavy whipping cream

½ cup powdered sugar

1 tsp vanilla extract

 

INSTRUCTIONS

For the Graham Cracker Crust

Preheat oven to 375 degrees F.

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.

 

For the Key Lime Filling

Preheat oven to 350 degrees F.

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.

 

For the 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.

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Quick Tip:  To get the best results when making the whipped topping, use a bowl just wide enough to accommodate your beaters. Chill both the bowl and the beaters before you add the cream to the bowl, and add the sugar after you have whipped the cream.

Recipe and image courtesy of Trish at Mom on Timeout