Ingredients

• 11 grahams crackers
• 0.25 cups sugar
• 5 tablespoons butter
• 1 , 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.

Nutrition per serving