Easy Key Lime Pie with a Skinny Graham Cracker Crust

For the crust:
1. Preheat oven to 325ºF.
2. Mix all of the ingredients together. Press into a pie dish.
3. Bake for 12 minutes, then set aside.

For the pie:
1. Increase oven temperature to 350ºF.
2. Combine condensed milk, sour cream, key lime juice, and zest in a large bowl. Whisk until smooth and clump free.
3. Pour the pie filling into the graham cracker crust. Smooth top with a spatula.
4. Bake for 7-10 minutes, or until you see tiny-itty-bitty bubbles on the pie’s surface.
5. Chill in the refrigerator overnight.
6. If desired, garnish with whipped cream and/or lime zest before serving.

Store in the refrigerator.

Tip: To juice fresh key limes, cut the key limes in half or into quarters, then press them in a (clean!) garlic press!

Adapted from AllRecipes.com