Ingredients
Method
Make the Crust
- Preheat your oven to 350°F. In a food processor, pulse the graham crackers until they form fine crumbs. Add the melted butter and pulse until combined. If you don't have a food processor, place the crackers in a zip-top bag and crush them with a rolling pin, then mix with melted butter in a bowl.
- Press the crumb mixture firmly into a 9-inch pie pan, using the back of a measuring cup or a small glass to compact it evenly. Bake for 8 minutes, then set aside to cool.
Prepare the Filling
- In a medium bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice, lime zest, and sour cream until smooth. Pour the filling into the cooled crust and bake for 10 minutes.
- Allow the pie to cool to room temperature, then refrigerate for at least 4 hours, or overnight, to set completely.
- Just before serving, whip the heavy cream in a large bowl until soft peaks form. Gently fold in the powdered sugar. Pipe or dollop the whipped cream over the chilled pie. Slice and serve.
Nutrition
Notes
For the best flavor, use fresh key lime juice; bottled juice can be substituted in a pinch.
To make ahead, prepare the pie (without whipped cream) a day in advance and refrigerate.
If key limes are unavailable, regular limes work well, though the flavor will be slightly less tart.
For a thicker crust, press the crumbs higher up the sides of the pie pan.
Chilling is essential—don't skip it, or the pie won't slice cleanly.
Store leftovers covered in the fridge for up to 3 days.
Garnish with additional lime zest or thin slices for a pretty presentation.