Step 1

Heat oven to 350°.

Step 2

In a small bowl mix together all the graham cracker crust ingredients and stir until it's well combined. Press into a 9-inch pie plate. * You want to get a tight crust so press it really well into the pie plate. Use the flat underside of a measuring up to get it pressed into the pie plate well.

Step 3

Cook for 7 minutes. Let the crust cool while you prepare the filling.

Step 4

In a large bowl add the sweetened condensed milk, sour cream, key lime juice, and lime zest. Stir with a whisk until it's combined well and smooth.

Step 5

Pour into the graham cracker crust. Bake for 10 minutes.

Step 6

Let the pie cool for about 20-30 minutes and then cover with saran wrap. Make sure that the saran wrap is touching the top of the key lime pie to prevent condensation from the refrigeration time.

Step 7

Refrigerate for at least 6 hours or overnight.

Step 8

When ready to serve beat the heavy whipping cream and powderd sugar in a bowl until stiff peaks form. This will take several minutes. Start on LOW speed and increase speed as needed as the cream gets thicker.

Step 9

Pipe the whipped cream onto the pie (as pictured) or serve each slice with a dollop of whipped cream. You can also just use the spray whipped cream in a can if wanted.