nutritional info
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ingredients
FOR THE CRUST
1 Sleeve graham crackers, finely crushed (about 9 whole cookies)
1/3 cup packed brown sugar
5 tablespoons melted butter
¼ teaspoon salt
FOR THE FILLING
Two (14oz) cans of Magnolia Brand® Sweetened Condensed Milk
½ cup sour cream
Zest of 2 limes (about 1 tablespoon)
¾ cups fresh lime juice
FOR THE TOPPING
1 cup heavy whipping cream
¼ cup powder sugar
1 lime thinly sliced
Zest of 1 lime
instructions
- Make the crust:
- Preheat oven to 375 degrees. In a 9” pie pan, mix the graham crackers, brown sugar, salt and melted butter. Press down the crust on to the pie pan, making sure to cover the sides of the pan as well. The crust should be about ¼” thick. Bake the crust for 10 minutes.
- Let the crust cool on a wire rack.
- Make the filling:
- Lower the temperature to 350 degrees. In a large bowl of an electric mixer, mix together the sweetened condensed milk, sour cream, lime zest and lime juice for about 3 minutes. Pour the mixture into the cooled graham cracker crust. Bake for 20-30 minutes until the filling is set.
- Let the pie cool at room temperature (about 1 hour) and transfer to the refrigerator to chill (about 3 hours)
- Make the whipped cream topping:
- In the bowl of an electric mixer, add the heavy cream and powder sugar and beat until medium peaks form. Top the pie with the whipped cream and decorate with lime slices and lime zest. Chill until ready to serve. Enjoy!
- Recipe by our friend Marisol @marisolcooks
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