Key Lime Pie

For The Crust:  Roughly a Half Box of Cinnamon Graham Crackers finely ground in Food Processor to Make 1 1/2 Cups,  1/3 Cup of White Sugar and 3/4 of a stick of butter melted.  Bake for 10 Minutes at 375 Degrees

For the Filling:  2 Cans of Sweetened Condensed Milk, 1/2 Cup of Sour Cream, 3/4 Cup of Key Lime Juice.  Whisk First two ingredients, then add in Key Lime Juice. Fill to the top of the Graham Cracker Crust and bake for 10 Minutes then turn off oven at let it sit in warm oven for 20 Minutes.  Refrigerate overnight before serving.

For the Homemade Whipped Cream:  12-16 ounces Heavy Whipping Cream, pinch of Kosher Salt, 1/2 Cup of Powdered Sugar.  Start by whipping cream in large bowl with a pinch of salt.  When cream is starting to hold soft peaks sift in your powdered sugar and whip briefly to incorporate.  Do not over whip.  You can flavor the whipped cream if you like with a teaspoon of extract.  (Vanilla, Orange, or Almond would go nicely)

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