Prepare The Graham Cracker Crust
Preheat oven to 350 degrees F
In a large mixing bowl, mix together the graham cracker crumbs, light brown sugar and melted butter until combined
Press the mixture into the bottom and sides of a 9-10 inch pie pan; make sure that it is tightly pressed
Prebake the crust for 8 minutes
Remove the crust from the oven and allow it to cool while you are preparing the key lime filing
Prepare The Key Lime Pie Filling
In a large mixing bowl, whisk together the egg yolks, sweetened condensed milk, key lime juice, sour cream and lime zest until fully combined
Pour the Key Lime Pie Filling in the pre-baked graham cracker crust and bake for 10 minutes (the filling will be firm)
Remove the pie from the oven and allow it to cool for 10 minutes and then place in the refrigerator to chill for 2-3 hours or overnight
Prepare The Fresh Whipped Cream
In a large electric mixing bowl with whisk attachment, whisk the heavy cream, powdered sugar and vanilla extract until stiff peaks form
Transfer the whipped cream to a piping bag and pipe the whipped cream around the edge of the key lime pie or spread the whipped cream to cover the top of the pie
Garnish the pie with lime zest
Refrigerate until ready to serve.
Serving: 12people | Calories: 304kcal | Carbohydrates: 18g | Protein: 3g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 117mg | Potassium: 81mg | Fiber: 1g | Sugar: 9g | Vitamin A: 897IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg