The Lime Pie

Categories: Nicole Rucker, staple

Ingredients:

• (128g) graham cracker crumbs
• 2 tablespoons sugar
• I teaspoon salt
• 4 tablespoons unsalted butter, melted and cooled
• One 14-ounce (414ml) 1 can sweetened condensed milk
• 4 egg yolks
• 1 tablespoon freshly grated lime zest
• ½ cup (118ml) fresh lime juice, from about 4 to 6 medium-sized limes
• 1 cup (236ml) cold heavy whipping cream
• ¼ cup (69g) sour cream

Steps:

1. Preheat the oven to 325°F. Combine the graham cracker crumbs, sugar, salt, and melted butter in a mixing bowl and mix until moist crumbs form. Transfer the crumbly mixture to a 9½-inch pie plate and press into the bottom and up the sides of the pan. Bake for 10 minutes, or until lightly browned. Allow the crust to cool completely. Leave the oven on. 2. Combine the condensed milk, egg yolks, lime zest, and lime juice in a large mixing bowl. Whisk until the egg yolks have been incorporated and the zest is speckled throughout the mixture. 3. Transfer the lime filling to the cooled crust. Bake the pie until the filling is set at the edges and the center wobbles slightly when touched, about 15 minutes. Cool on a wire rack for at least 2 hours before slicing. 4. In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream and sour cream. Beat the cream on medium speed until soft but defined peaks form, about 3 minutes. 5. Pile the cream on top of the pie and swirl and swoosh it to your liking. Refrigerate the pie for at least 3 hours before serving, and store, refrigerated, for up to 3 days.