Key Lime Pie

So decided to go the store to go buy the makings for Greek Lemon Chicken Soup.  I was walking through the produce and saw a bag of key limes.  I know right then and there that I wanted to make this pie.  I again forgot to take pictures of this because I shoved this in my face.  The graham cracker crust was mind blowing.  I used cinnamon graham crackers and it changes things for the better.  I didn't uses key limes and grabbed key lime juice from the drink isle.  This is a great summer dish and you only use the oven for a total of 20 minutes.

http://www.momontimeout.com/2015/03/best-key-lime-pie-recipe/

Ingredients

Graham cracker crust

• 1½ cups ground graham crackers
• ⅓ cup granulated sugar
• 6 tbsp butter, melted

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

Whipped Cream Topping

• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract

Instructions

Graham cracker crust

1. Preheat oven to 375F.
2. 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

1. Preheat oven to 350F
2. 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.
3. Let pie cool slightly before chilling. Chill for at least 3 hours.

Whipped Cream Topping

1. 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.

Notes