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Export 8 ingredients for grocery delivery
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.
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