KEY LIME PIE   You could say we’ve been obsessed with Key Lime Pie lately. This is the second one I’ve made in the course of 1 week The first one I made wasn’t actually with true Key Limes, but it was very delicious! Sunday’s pie was a true Key Lime and I’m here to tell you that unless you have an automatic juicer, those little buggers are a pain to juice otherwise, I’m just sayin’

But on to this amazingly easy and quick summer treat!

Recipe adapted from @momontimeout.

Ingredients:

Graham cracker crust:

1 1/2 sleeves graham crackers to equal approximately 1 1/2 cups

1/3 cup granulated sugar

6 tbsp butter melted.

Key Lime Filling:

28 oz sweetened condensed milk

1/2 cup light sour cream or plain yogurt

3/4 cup key lime or regular lime juice

zest from 2 regular limes or 4 key limes

Whipped Cream Topping:

1 cup organic heavy whipping cream

1/2 cup powdered sugar

1 tsp vanilla extract (optional, I left out)

Instructions:Graham cracker crustPreheat oven to 375F.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: Preheat oven to 350F Whisk together sweetened condensed milk, sour cream or yogurt, 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.

Whipped Cream Topping: Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla (optional). Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired, highly recommended adds that little extra

Enjoy!! Have you ever made a Key Lime Pie??