Time Out Key Lime Pie

Wow. This is so delicious. Normally I don't care about dessert, but this one takes the cake. It's even better the second day. My friend send me key limes from Louisiana, and I'd never made a Key Lime Pie before. All the grating and juicing is worth it in the end. Recipe courtesy of Mom On TImeout.

• Ready In: 27 mins
• Serves: 10
• Yields: 10 pieces

Ingredients

• Graham cracker Crust

• 1 1⁄2 cups graham cracker crumbs
• 1⁄3 cup granulated sugar
• 6  tablespoons  melted butter

• Key Lime Filling

• 28  ounces 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  teaspoon vanilla extract

Directions

1. Graham cracker crust: Preheat oven to 375. Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8x9 1/2 inch pie pan. Bake for 7 minutes. Cool for at least 30 minutes.
2. Key Lime Filling: Preheat oven to 350. 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.
3. 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.