Ingredients:

  • 1.5 cups (150g) Graham cracker crumbs
  • 1/3 cup (65g) Granulated sugar
  • 6 tbsp (85g) Unsalted butter, melted
  • 0.5 tsp Sea salt
  • 28 oz (794g) Sweetened condensed milk
  • 0.5 cup (120g) Full-fat sour cream
  • 0.75 cup (175ml) Key lime juice
  • 2 tbsp (6g) Freshly grated lime zest
  • 4 Large egg yolks
  • 1 cup (240ml) Heavy whipping cream, chilled
  • 0.25 cup (30g) Powdered sugar
  • 1 tsp Vanilla extract

Instructions:

  1. Preheat oven to 350°F (180°C). Combine graham cracker crumbs, sugar, salt, and melted butter. Press firmly into a 9-inch pie plate. Bake for 8 minutes until golden. Let cool slightly.
  2. In a large bowl, whisk together 794g condensed milk, 120g sour cream, 175ml lime juice, 6g zest, and 4 egg yolks.
  3. Pour the lime mixture into the warm crust until it reaches just below the rim.
  4. Bake for 15 minutes until the edges are set but the center still has a slight jiggle.
  5. Let the pie sit at room temperature for 1 hour, then move it to the fridge.
  6. Refrigerate for at least 3 hours (ideally overnight) until the filling is cold and firm to the touch.
  7. Whip the 240ml heavy cream with 30g powdered sugar and vanilla until stiff peaks form, then pipe or dollop onto the chilled pie.