Key Lime Pie

Key lime pie is definitely in my top 5 favorite desserts of all time (everyone has a list...right?).  Seriously, I could eat it all day.  I have tried several recipes in the past for key lime pie with ok results, until I found "The One".  This is it people.  Look no further because this is the perfect recipe.  The crust is crisp and buttery and the lime filling is uber creamy and rich, with just the right amount of tartness.  Then the whole thing is topped off with fresh whipped cream.  What could be better?

So the secret ingredient in the filling is sour cream.  Everything is better with sour cream.  Here I used a 9" tart pan, but a pie plate works just as well.  Also, I have made mini tarts with this same recipe.

Key Lime Pie (filling adapted from http://www.allrecipes.com/ , crust from The Best Recipe cookbook)
Crust:
9 graham crackers, crushed in a food processor to crumbs
2 Tbsp sugar
5 Tbsp butter, melted

Combine everything in a bowl. Press into one 9 inch pie plate.  Bake at 325 for 14-15 minutes.  Set aside to cool while you make the filling.

Filling:
2 cans sweetened condensed milk
1/2 cup sour cream
3/4 cup fresh lime juice (doesn't have to be key lime- just regular limes work great)
1 Tbsp lime zest

Whisk all ingredients together until well blended.  Pour into crust, and bake at 350 for about 10 minutes or until very tiny bubbles appear on the surface. Cool and refrigerate several hours.

Whipped Cream:
1 cup heavy cream
1/4 cup powdered sugar
splash of vanilla extract

Beat all ingredients together with an electric mixer until firm peaks form.