A rich, creamy, tangy key lime pie in a buttery graham cracker crust with sweetened whipped cream.
Preheat oven to 350 degrees. In a food processor, pulse graham crackers until fine crumbs. Stir in melted butter and continue to pulse. If you don't own a food processor, place graham crackers in a large Ziploc bag and crush using a rolling pin until fine crumbs. Pour into a bowl and stir in melted butter.
In a medium bowl, whisk together sweetened condensed milk, egg yolks, lime juice, lime zest, and sour cream. Pour into the graham cracker crust and bake for 10 minutes.
In a large bowl, whip heavy cream until soft peaks form. Fold in powdered sugar. Add a dollop of whipped cream to each piece or pipe over the entire pie.