Key Lime Pie

• FOR CRUST
• 1-1/2 cup Graham Cracker Crumbs
• 1/2 cups White Sugar
• 4 Tablespoons Melted Butter
• _____
• FOR FILLING:
• 2 cans Sweetened Condensed Milk (14 Oz. Total)
• 1 cup Key Lime Or Regular Lime Juice (save 1 Tablespoon Lime Zest For Garnish)
• 4 whole Egg Yolks (discard Whites)
• _____
• FOR THE TOPPING:
• 3/4 cups Sour Cream
• 2 Tablespoons Powdered Sugar
• 1/2 cups Whipped Cream

1. Preheat oven to 375 degrees
2. Crust-
3. Combine graham cracker crumbs, sugar, and butter. Press firmly into a 9-inch pie pan and bake until golden brown (15-20 minutes). Remove from oven and allow to cool to room temperature before filling
4. Lower oven temp to 325
5. Filling-
6. Combine condensed milk, lime juice, and egg yolks. If you'd like a more intense lime flavor you can add a teaspoon of lime zest to the filling. It's good! Whisk until well blended and place in the cooled pie shell. Bake for 15 minutes and allow to chill in refrigerator for at least two hours.
7. Topping-
8. Combine sour cream and powdered sugar. Fold in whipped cream. Spread over the top of the pie. Sprinkle with lime zest for garnish. Serve chilled & enjoy!

graham cracker crumbs, white sugar, butter, milk, egg yolks, ube, powdered sugar, whipped cream

Taken from tastykitchen.com/recipes/desserts/key-lime-pie/ (may not work)