No bake Key Lime Pie Recipe

Graham Cracker Crust
1 Using a food processor, mix the graham crackers, shredded coconut and melted butter, until the mixture resembles wet sand.
2 Lightly grease with oil on the sides of an 8-inch spring form pan -with a removable rim. Place a piece of parchment paper in the bottom of the pan and secure the rim, leaving it hanging on the sides. Pour the graham cracker mixture into your prepared pan, and use the bottom of a measuring cup or glass to press it firmly on the bottom and sides of the pan. Use your fingers to pack it tightly if necessary. Place the homemade crust in the freezer while making the filling.
Key Lime Pie filling
4 For the filling, mix with the paddle attachment over a large mixing bowl the condensed milk, key lime juice, key lime zest and sour cream, until fully combined. Pour into your prepared crust and refrigerate for at least 4 hours or overnight.
Whipped topping
6 Whip the heavy cream with the whisk attachment, sugar and vanilla extract until stiff peaks form. Fill a piping bag with a 1M tip and set aside.
7 Remove the pie from the fridge. Carefully, remove the rim, then place the pie in a serving plate and remove the parchment paper. Cut the pie in half horizontally, then cut again in half vertically. Cut the 4 slices in half so you have 8 equally sized slices of pie.
8 Pipe a swirl of whipped cream on the thicker side of each slice, top with more key lime zest or lime slices if desired, and refrigerate until serving.
9 *Alternatively, you can pour the filling of your pie into the crust, add the whipped cream on top in an even layer, top with lime zest, and refrigerate for at least 4 hours or overnight.