Literally, this is my mama’s recipe, and it is one of my favorite desserts ever! I cannot go a summer without having some of this pie. Luckily there’s going to be one of these bad boys waiting for me when I get back from the beach, which will make going back to work after vacation at least a tiny bit easier.
1 ½ cups graham cracker crumbs
½ cup granulated sugar
4 tbsp butter, melted
2 (14 oz.) cans sweetened condensed milk
1 cup key lime juice
1 cup sour cream
4 tbsp powdered sugar
2 tbsp lime zest
Preheat the oven to 350°.
In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 10-inch pie pan and bake until brown, about 15 minutes. Remove from the oven and allow to cool to room temperature before filling.
Lower the oven temperature to 325°.
In a separate bowl, combine the condensed milk, lime juice, eggs, and 1 tbsp lime zest. Whisk until well-blended and pour the filling into the cooled pie shell. Bake for 15 minutes and then allow to chill in the refrigerator for at least 2 hours.
Once chilled, combine the sour cream, powdered sugar, and the rest of the lime zest. Spread the mixture over the top of the pie using a spatula. Put the pie back in the refrigerator for 2-3 hours and then serve chilled.