Key Lime Pie

• 1 1/2 cups graham cracker crumbs
• 3 tablespoons sugar
• 6 tablespoons unsalted butter, melted
• 2 cans (14 oz each) sweetened condensed milk
• 1/2 cup sour cream
• 3/4 cup key lime juice
• 1 tablespoon lime zest
• 1 cup whipped cream for topping

Instructions

1. 1

   Preheat oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter.

2. 2

   Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until lightly browned. Cool on a wire rack.

3. 3

   In a large bowl, whisk together the sweetened condensed milk, sour cream, key lime juice, and lime zest until smooth and slightly thickened.

4. 4

   Pour the filling into the cooled crust. Bake for another 15 minutes, or until the filling is set but slightly jiggly in the center.

5. 5

   Remove from oven and let cool to room temperature. Refrigerate for at least 3 hours or overnight to fully set.

6. 6

   Top with whipped cream and extra lime zest before slicing and serving.