Cookie Pie Crust

Cup of Yum
1. In a food processor, chop the cookies and Graham crackers until fine. Add in the melted butter and pulse to combine.
2. Press the cookie mixture into the bottom of a pie pan and up the sides.

Key Lime Filling

1. Combine the sweetened condensed milk, key lime juice, sour cream, and lime zest in a medium bowl and stir until combined, smooth, and free of lumps.
2. Pour the mixture in to the pie pan with the cookie crust and level it out.

Baking the pie

1. Preheat oven to 350 degrees. Bake the pie for 12-15 minutes, turning halfway through. You do not want the pie top brown. When you see tiny bubbles on the surface of pie it is done.
2. Remove the pie from the oven and let the pie set at room temp for 15-20 minutes.
3. Place the pie in the refrigerator and chill for at least 4 hours.

Making the whipped topping

1. Prepare the whipped topping just before serving. In a chilled bowl and using chilled mixing tools, add the heavy whipping cream, powdered sugar, vanilla and a pinch of Key Lime zest. Whip, scraping the sides occasionally, until fluffy.
2. Top the pie, decorate it with the reserved cookie, lime slices or additional whip cream if desired. Serve chilled and enjoy!