Ingredients
11 graham crackers
1/4 cup white sugar
5 tablespoons butter, melted
1 (14 ounce) can plus 1/2 cup sweetened condensed milk
2/3 cup freshly squeezed lime juice or Key lime juice (see Note)
1/2 teaspoon lime zest
3 large egg yolks
1/3 cup sour cream
1 cup cold heavy cream
1/4 cup powdered sugar
2 tablespoons coconut rum
Preparation
Step 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.
Step 2
Bake in the preheated oven just until fragrant, 4 to 6 minutes. Let cool.
Step 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.
Step 4
Pour filling over graham cracker crust; lightly spread in an even layer. Place pie dish on a rimmed baking sheet.
Step 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.
Step 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.
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