Prep Time::25 mins
Cook Time::20 mins
Cool Time::40 mins
Chill Time:: 8 hrs
Total Time:: 9 hrs 25 mins
Servings::8
Ingredients
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11 graham crackers
1/4 cup white sugar
5 tablespoons butter, melted
1 (14 ounce) can plus 1/2 cup sweetened condensed milk
2/3 cup freshly squeezed lime juice or Key lime juice (see Note)
1/2 teaspoon lime zest
3 large egg yolks
1/3 cup sour cream
1 cup cold heavy cream
1/4 cup powdered sugar
2 tablespoons coconut rum
Directions
Preheat the oven to 350 degrees F (175 degrees C). Break graham crackers into the bowl of a food processor and add sugar. Pulse until coarsely ground. Add melted butter and pulse about 4 times until mixture resembles damp sand; transfer to a pie plate and very lightly press into bottom and up sides of the dish.
Bake in the preheated oven just until fragrant, 4 to 6 minutes. Let cool.
Whisk together sweetened condensed milk and lime juice until smooth. Whisk in egg yolks until well combined. Stir in sour cream and zest until smooth.
Pour filling over graham cracker crust; lightly spread in an even layer. Place pie dish on a rimmed baking sheet.
Bake in the preheated oven until just set around the edges and slightly jiggly in the center, 14 to 16 minutes. Remove to a wire rack to cool to room temperature, about 40 minutes. Chill pie in the refrigerator for at least 8 hours.
Place cream, powdered sugar, and rum in a mixing bowl. Beat with an electric mixer until cream holds medium peaks. Serve pie with whipped cream.
From the Editor:
Key limes, smaller and more acidic than the more common Persian lime, are seasonal. They are harvested from June through September, and may be more difficult to find in other months. Either lime works in this recipe.
Dotdash Meredith Food Studios