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Key Lime Tart

This is what I make when I want key lime pie but don't want to deal with a regular pie crust. The graham cracker base is easier and honestly tastes better with the tart lime filling. Takes about 20 minutes of actual work, then the fridge does the rest.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Cooling Time: 2 hours 30 minutes
Total Time: 3 hours

Ingredients

For Graham Cracker Crust:

  • 1.5 cups graham cracker crumbs about 14-15 whole crackers
  • 6 tbsp unsalted butter melted

For Tart Filling:

  • Two 14-ounce cans sweetened condensed milk
  • 2/3 cup sour cream
  • 3/4 cup fresh key lime juice
  • 1 tbsp lime zest optional

For Whipped Cream Topping:

  • 1 cup heavy cream
  • 1/4 cup powdered sugar

Instructions

  • Heat oven to 350F.
  • Process graham crackers to fine crumbs, mix with melted butter until sandy.
  • Press mixture firmly into 10-inch tart pan, using glass to compact.
  • Bake crust 8 minutes, let cool.
  • Whisk condensed milk, sour cream, lime juice, and zest until smooth.
  • Pour filling into cooled crust.
  • Bake 7-10 minutes until barely set with slight wobble.
  • Cool 30 minutes at room temperature.
  • Refrigerate minimum 2 hours until completely set.
  • Whip cream with powdered sugar until stiff peaks form.
  • Top tart with whipped cream before serving.
  • Keep refrigerated up to 3 days.