Key Lime Pie

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until lightly browned. Remove and let cool slightly.

In a large bowl, whisk together the sweetened condensed milk, sour cream, and lime zest until smooth.

Gradually whisk in the key lime juice. The mixture will begin to thicken immediately due to the reaction between the acid and the dairy.

Pour the thickened lime filling into the baked graham cracker crust and smooth the top with a spatula.

Bake for 10-15 minutes until the filling is just set and holds its shape but is not browned. Cool at room temperature for 30 minutes, then refrigerate for at least 3 hours (preferably overnight) before slicing and serving.