I can’t wait for you to try this dessert. It’s super easy, and delicious and perfect for a summer day!
Start by preheating the oven to 375 degrees F.
Then crush one sleeve of graham crackers. I put the graham crackers in a Ziplock bag and use a rolling pin to crunch them up… just keep rolling across it until the crackers are as fine as you want them.
In a bowl, mix the graham crackers, sugar and butter until they’re combined. They’re going to be on the crumbly side, even after you mix them together, but they will make a nice crust. (Oh…whatever you do…. don’t taste this mixture. You’ll just end up having to make another batch if you do. I mean, I don’t know from experience… it just seems like you might like it so much that you might end up eating it all before you get it into the pie pan.)
Press the graham cracker mixture into a pie pan. You want to press it firmly… if you don’t, your crust won’t hold together, which won’t bother you while you’re making it, but it will really ruin your day when you’re trying to serve it. I use a spoon on the sides so I get nice, even pressure.
Bake the pie crust for about 10 minutes or until it’s golden brown. (DO NOT decide to feed the baby and forget about the pie crust… it will burn and you’ll have to start over. Again, not that I know from experience… just seems like it would be a hassle.) When it’s golden-y brown, pull it out and lower the oven temp to 325.
Next, mix all the filling ingredients together with a wire whisk. (emphasis on the h-sound, there… w-hisk.)
And pour the filling into the prepared pie crust. The instructions I got said to wait until the crust had cooled before pouring the filling in, but… you know… I didn’t. Choose your own adventure.
Put the pie into the 325 degree F oven for 15 minutes…when it’s done, let it cool on the counter for a few minutes before putting it in the fridge to chill for a couple hours.
When it’s nice and chilled (not choose your own adventure style…it actually has to cool this time), you can add the topping…
Ready for the weird topping? Mix the sour cream together with the powdered sugar and spread it on the top. Weird, right? Or am I just late to the game. I thought this was so weird and so delicious that I couldn’t stop tasting it. You’ll have to let me know what you think.
Just before serving, add lime zest as a garnish. (I wouldn’t do this too far in advance. Well…I would. I did. And it got a little bitter. So now I’m telling you… don’t do that.)
Serve chilled! Enjoy!!
1 sleeve graham crackers, made into crumbs
1/2 cup granulated sugar
4 Tbsp butter, melted
2 (14-oz) cans sweetened condensed milk
1 cup key lime juice
2 whole eggs
1 cup sour cream
2 Tbsp powdered sugar
1 Tbsp lime zest (around 3 limes’ worth)
Preheat the oven to 375 degrees F. In a bowl, mix the graham cracker crumbs, sugar and butter until combined (will seem crumbly). Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 10 minutes. Remove from oven and lower oven temperature to 325 degrees F.
In a separate bowl, combine the sweetened, condensed milk, lime juice and eggs. Whisk until well-blended and pour into the prepared pie crust. Bake in the oven for 15 minutes, then allow to chill in the refrigerator for at least 2 hours.
Once chilled, combine the sour cream and powdered sugar and spread it over the top of the pie using a spatula. Sprinkle the lime zest as a garnish just before serving. Serve chilled.