Key Lime Pie

For the record, I just want to say that I miss all of you guys! I'm so glad we got to see each other and catch up and talk.  I've realized that sometimes a girl just needs her girl friends.  Anyways, I made my key lime pie this weekend so I thought since we talked about sharing recipes and such on here I would share mine.  I adapted this recipe from the Pioneer Woman, who is amazing.  Ask Leesil, I'm obsessed.  Some day I will own all of her cookbooks.  Her original recipe can be found here and it's really good! I just add about 2/3 cup of sour cream to the filling part; it just makes it a little more creamy and nice.  Oh, and instead of using white sugar in the graham cracker crust, I use brown sugar-- I guess I'm racist like that.  Don't even worry if your name isn't Betty Crocker, this dessert is so easy to make.  And sooo sooo good. :) Happy Sunday everyone!

Key Lime Pie
(adapted from the Pioneer Woman)


Crust 
1 package Graham Crackers
1/3 cup Brown Sugar
1/3 cup Butter, Melted
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Filling
1 Tablespoon  Lime Zest
1/2 cup Lime Juice
2 Egg Yolks
1 can (14 Oz) Sweetened Condensed Milk
2/3 cup Sour Cream

Preparation Instructions (All from the Pioneer Woman)

Preheat oven to 350 degrees
For the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.
For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. *(And then add the sour cream!) Pour mixture into crust and bake for 15 minutes.
Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.
Serve with sweetened whipped cream and more grated lime zest.