INGREDIENTS
GRAHAM CRACKER CRUST:
2 cups graham cracker crumbs
1/3 cup sugar (granulated white or brown)
6 Tbsp. unsalted butter, melted ( vegan )
FOR THE KEY LIME PIE FILLING:
28 oz. organic unsweetened condensed vegetal milk
3/4 cup vegetal sour cream or normal if you are not vegan
3/4 cup key lime juice
4 egg yolks ( for vegan sub with 4 tbs chia seeds in 12 tbs cold water )
zest from 2 key limes
WHIPPED CREAM TOPPING:
8 oz. heavy cream, cold ( sub with plant based for vegan )
1 Tbsp. vanilla extract
3 Tbsp. powdered sugar
INSTRUCTIONS
Preheat oven to 350 degrees F.
Pulse the graham crackers in a food processor until they become crumbs. Add in the 1/3 cup sugar and 6 Tbsp. of the melted butter. Pulse again until combined.
Press the graham cracker mixture into the bottom of a pie pan across the bottom and up the sides. Bake for 8 minutes. Remove from over and let cool completely. About 30-45 minutes.
While the crust cools, make the filling. In a bowl of a stand mixer, combine the 28 oz. condensed milk, ¾ cup sour cream, ¾ cup lime juice and 4 egg yolks and zest from 2 limes. Beat on high speed for 2 minutes.
Pour filling into cooled pie crust and bake for ~20 minutes or until the fillings only giggles just a little in the center when you give the pie pan a little shake. Be sure to watch the crust so it doesn’t brown.
Cool for 30 minutes before placing back in fridge.
When ready to eat, make the whipped cream. Cream the 8oz of heavy cream in your mixer until peaks start to form, then add in 1 Tbsp. vanilla extract and 3 Tbsp. powdered sugar, beat again until mixed. Pipe onto pie and garnish with more lime zest if desired.
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