Key Lime Pie

Easy and delicious tart and sweet pie with a graham cracker coconut sugar crust and creamy filling. This is a requested egg-free key lime pie recipe.

Wild Country Organic Coconut Sugar is a premium-grade, low-glycemic organic sweetener and sugar substitute made from coconut nectar. It is packed with more vitamins, minerals, and health benefits than table sugar.

Ingredients:

Graham Cracker Crust:

- 1 1/2 cups graham cracker crumbs

- 1/4 cup organic coconut sugar (or granulated sugar)

- 4 Tbsp unsalted butter, melted

Key Lime Filling:

- 28 oz sweetened condensed milk (2 cans)

- 1/2 cup light sour cream

- 3/4 cup freshly squeezed key lime juice

- 1 Tbsp lime zest (plus more for garnish)

Whipped Cream Topping (Optional):

- 1 cup heavy whipping cream

- 3/4 cup powdered sugar

- 1 tsp vanilla extract

Procedure:

Graham Cracker Crust:

1. Preheat the oven to 350°F.

2. In a small bowl, combine graham cracker crumbs, coconut sugar, and melted butter. Press the crumb mixture into a pie pan.

3. Bake for 10 minutes or until slightly browned. Allow to cool.

Key Lime Filling:

1. In a medium bowl, whisk together sweetened condensed milk, sour cream, lime juice, and lime zest. 

2. Pour the mixture into the prepared graham cracker crust. 

3. Bake for 12 minutes. Allow the pie to cool, then chill for at least 3 hours.

Whipped Cream Topping:

1. In a mixer, whisk cold heavy cream and powdered sugar together until stiff peaks form. Add in the vanilla extract. 

2. Serve the whipped cream on the side or pipe it on top of the cooled pie. Garnish with additional lime zest if desired.