Key Lime Pie

this is no question my preferred Key Lime Pie! every chunk without a doubt simply melts to your mouth. It’s deliciously rich and creamy way to the sweetened condensed milk and sour cream and it has the suitable quantity of zesty, vivid lime taste.

The simple filling comes together right away and its so pleasant that it uses a graham cracker crust so that you don’t must watch for dough to kick back and it doesn’t make the massive floury mess all over the counter (and the ground, and your clothes if you’re a messy baker like me).

Plus, it’s a taste pairing that’s just supposed to be the way the honey graham cracker flavor blends with the creamy lime taste is the perfect healthy.

Substances

Crust

• nine complete graham cracker sheets (136g) broken into halves
• 2 1/2 Tbsp (32g) granulated sugar
• 1/three cup (76g) unsalted butter, melted

Filling

• three large egg yolks
• 1 Tbsp lime zest
• 1 (14 ounces) can sweetened condensed milk
• half cup (120ml) strained clean lime juice
• 1/4 cup (56g) complete fats sour cream

Topping

• three/four cup (175ml) heavy cream
• 1 1/2 Tbsp (19g) granulated sugar

Commands

1. Preheat oven to 350 stages.
2. For the crust: In a meals processor pulse graham crackers until they end up exceptional crumbs. Pour right into a blending bowl, whisk in sugar then pour in butter and the usage of a fork stir until frivolously moistened.
3. Pour mixture right into a 9-inch pie plate and unfold and press into a good layer along bottom and edges of pie dish, coming within about 1/3-inch of the top side.
4. Bake in preheated oven until golden brown, approximately eleven - 13 mins. cast off from oven and allow to cool absolutely (meanwhile prepare filling). reduce oven temperature to 325 stages. 
5. For the filling: In a blending bowl whisk together egg yolks and lime zest. Stir in sweetened condensed milk, then mix in lime juice and sour cream until well blended. 
6. Set mixture aside to rest about 15 minutes (this lets in it time to thicken before pouring into the crust).
7. Pour into cooled crust and evenly unfold. Bake in preheated oven until almost set, 15 - sixteen minutes (pie ought to jiggle simply barely). 
8. cast off from oven and permit to chill on a wire rack forty five minutes, then sit back in refrigerator four hours.
9. Pipe whipped topping over top, garnish with lime wedges if desired and cut into slices. store pie in fridge.
10. For the whipped topping: in a blending bowl (ideally one that has been chilled in freezer five mins) the usage of an electric hand mixer, whip heavy cream and sugar till stiff peaks form.