This is indeed the Ultimate Key Lime Pie. A velvety smooth texture that’s perfectly tart from key lime juice yet sweetened from condensed milk poured into a graham cracker crust providing the perfect foundation for the perfect filling. Two choices of toppings puts this pie over the top.
Add the melted butter into the pie plate and swirl it all around to coat. Make sure you coat the side of the plate as well.
Place the graham crackers in zip top bag, remove most of air and close. Use a rolling pin to gently pound and/or roll the crackers until fine. Add the crumbs and the salt to the butter and mix to combine. Press down with the bottom of a ½ cup measuring cup or with the back of a spoon. Push against the sides to build up an edge.
Bake for 10 minutes, remove from oven, and set aside. Leave oven on.
Add the eggs in a large bowl. I remove the chalazae - the stringy white thing that is attached to the egg yolk because I'm looking for smooth without going through the bother of straining. That is totally optional but recommended.
Add the condensed milk, lime juice, sour cream, and salt to the eggs and whisk until smooth.
Pour into warm crust and bake for 10 minutes and no more. It will be jiggly in the center, but resist the urge to continue baking as it will continue to cook while cooling. Also, refrigerating will firm the filling to proper consistency.
After the pie plate is cool to touch, make the topping.
Sour Cream Topping:
Simply whisk together sour cream topping ingredients and spread on top of cooled pie.
Place pie in fridge and chill for at least 3 hours before serving to allow to set.
You can make this a day or two before allowing the flavors to intensify.
*For a clean slice of pie, freeze for 30 minutes before serving.
Ultimate Key Lime Pie https://www.thegeneticchef.com/ultimate-key-lime-pie/