Easy Key Lime Pie

Crust

1 c graham cracker crumbs
1⁄2 c panko
1⁄4 c granulated sugar
6 T unsalted butter, melted

Filling

1 c key lime juice or regular lime juice, strained
2 14-oz cans sweetened condensed milk
1⁄2 c sour cream or whole milk plain yogurt
Zest from 2 large limes or 4 key limes
1⁄2 t kosher salt

Whipped Cream

1 c heavy cream, cold
3 T confectioners’ sugar
1 t vanilla extract

Preheat oven to 375 degrees.

Mix graham cracker crumbs, panko, sugar, and melted butter in a medium bowl. Press onto the bottom and sides of a 9” pie plate. Transfer to the oven and bake for 10 minutes. Remove and let cool. Lower oven temperature to 350 degrees.

Combine all filling ingredients in a large bowl whisk until smooth.

Pour filling mixture into the prepared crust and bake for 10-15 minutes until the filling is set but still jiggles a bit in the center. Remove pan from the oven and cool for 15 minutes on a wire rack.

Refrigerate uncovered at least 3 hours or overnight.

When ready to serve, whip cream with sugar and vanilla until soft peaks form. Spread (or pipe) the whipped cream on top of the pie. Garnish with lime zest.