Perfect Key Lime Pie with Coconut Rum Whipped Cream

Ingredients

• 11 grahams crackers
• 0.25 cups sugar
• 5 tablespoons butter
• 1 can plus 1/2 cup sweetened condensed milk , 14 ounce
• 0.67 cups lime juice or Key lime juice , see Note
• 0.5 teaspoons lime zest
• 3 large egg yolks
• 0.33 cups sour cream
• 1 cup heavy cream
• 0.25 cups powdered sugar
• 2 tablespoons coconut rum

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Break graham crackers into the bowl of a food processor and add sugar. Pulse until coarsely ground. Add melted butter and pulse about 4 times until mixture resembles damp sand; transfer to a pie plate and very lightly press into bottom and up sides of the dish.

2. 2

   Bake in the preheated oven just until fragrant, 4 to 6 minutes. Let cool.

3. 3

   Whisk together sweetened condensed milk and lime juice until smooth. Whisk in egg yolks until well combined. Stir in sour cream and zest until smooth.

4. 4

   Pour filling over graham cracker crust; lightly spread in an even layer. Place pie dish on a rimmed baking sheet.

5. 5

   Bake in the preheated oven until just set around the edges and slightly jiggly in the center, 14 to 16 minutes. Remove to a wire rack to cool to room temperature, about 40 minutes. Chill pie in the refrigerator for at least 8 hours.

6. 6

   Place cream, powdered sugar, and rum in a mixing bowl. Beat with an electric mixer until cream holds medium peaks. Serve pie with whipped cream.