1Teaspoonlime zest (from 1 regular lime or 2-3 key limes)plus more for garnish
Topping
¾Cupheavy whipping cream
¼Cuppowdered sugar(confectioners’ sugar)
1key lime, thinly sliced, for garnish (optional)
Instructions
Preheat oven to 350ºF.
For crust
Combine graham cracker crumbs and sugar in medium bowl. Stir in melted butter until well-combined. Press into the bottom and up the sides of a 9 in. pie pan.
Bake crust 8-10 minutes or until lightly browned. If crust bubbles up, gently press back into place with a spoon. Cool in pan on cooling grid 15-20 minutes. Reduce oven temperature to 325°F.
For filling
Whisk together sweetened condensed milk, key lime juice, sour cream, egg yolks and lime zest in a medium bowl. Pour into cooled crust. Bake 20-23 minutes or until filling is mostly set. Cool in pan on cooling grid, then chill completely.
Shortly before serving, prepare topping. In a large bowl, whip cream with powdered sugar until stiff peaks form. Fill a decorating bag fitted with tip 1M with whipped cream and pipe border onto pie. Garnish with additional lime zest and slices, if using.
Notes
Note: fresh lime juice and zest (from regular limes) or bottled key lime juice may be used if fresh key limes are not available.
Tried this recipe?Take a picture and tag us @WiltonCakes on Instagram