Easy Key Lime Pie With A Skinny Graham Cracker Crust

• FOR THE CRUST:
• 1-1/2 cup (or 10 Whole) Honey Maid Low Fat Graham Crackers, Crushed
• 1/3 cups Granulated Sugar
• 6 Tablespoons Unsalted Butter, melted
• Pinch Of Salt
• FOR THE PIE:
• 28 ounces, fluid Sweetened, Condensed Milk
• 1/2 cups Low Fat Sour Cream
• 3/4 cups (or 1 Pound Of Fresh Key Limes) Key Lime Juice (freshly Squeezed, If You Can)
• 1 teaspoon Key Lime Zest
• Whipped Cream Or Limes Slices And Zest, For Garnish (optional)

1. For the crust:
2. 1. Preheat oven to 325u0b0F.
3. 2. Mix all of the ingredients together. Press into a pie dish.
4. 3. Bake for 12 minutes, then set aside.
5. For the pie:
6. 1. Increase oven temperature to 350u0b0F.
7. 2. Combine condensed milk, sour cream, key lime juice, and zest in a large bowl. Whisk until smooth and clump free.
8. 3. Pour the pie filling into the graham cracker crust. Smooth top with a spatula.
9. 4. Bake for 7-10 minutes, or until you see tiny-itty-bitty bubbles on the pie's surface.
10. 5. Chill in the refrigerator overnight.
11. 6. If desired, garnish with whipped cream and/or lime zest before serving.
12. Store in the refrigerator.
13. Tip: To juice fresh key limes, cut the key limes in half or into quarters, then press them in a (clean!) garlic press!
14. Adapted from AllRecipes.com

honey, sugar, unsalted butter, salt, milk, low fat sour cream, ube, cream

Taken from tastykitchen.com/recipes/desserts/easy-key-lime-pie-with-a-skinny-graham-cracker-crust/ (may not work)