Key Lime Pie

SERVES: 8

INGREDIENTS:

1 ½ Cups Graham Cracker Crumbs*

¼ Cup Brown Sugar

¼ Cup Granulated Sugar

4 Tablespoons Butter, melted

¼ Teaspoon Salt

1 Teaspoon Vanilla Extract

1 Teaspoon Lime Zest

2 (14 ounce) Cans Condensed Milk

3/4 Cup Key Lime Juice

¼ Cup Lemon Juice

2 Eggs, large

1 Teaspoon Lime Zest

1 Cup Sour Cream

2 Tablespoons Powdered Sugar

1 Tablespoon Lime Zest

DIRECTIONS:

1. Preheat the oven to 375 degrees F.
2. Combine graham cracker crumbs, brown sugar, granulated sugar, salt, vanilla extract and 1 teaspoon lime zest in medium mixing bowl with melted butter and stir until mixture is well combined. Firmly press the mixture into bottom and up the sides of a 9-inch pie pan or large tart pan.
3. Bake the crust in preheated oven for about 15-20 minutes, just until browned.
4. Remove the crust from the oven and cool to room temperature**
5. Reduce oven temperature to 325 degrees F.
6. In a separate mixing bowl combine condensed milk, lime juice, lemon juice, lime zest and eggs. Whisk until mixture is uniform and well combined. Pour filling into cooled pie shell and bake in preheated oven for 15 minutes.
7. Remove from oven and cool to room temperature before placing in the refrigerator for at least 2 hours to fully set.
8. Once pie has chilled prepare the sour cream spread by combining sour cream with powdered sugar in a small mixing bowl. Spread over the top of the pie gently with spatula and garnish your pie with more lime zest.

NOTE:
*If you’d like to try something different, swap out the Graham Cracker Crumbs for Gingersnap Crumbs, adds a little extra spice.

**The pie crust can be prepared in advance, a pre-made crust will keep up to 3 months in the freezer if stored in a large Ziploc bag that’s been wrapped with aluminum foil.