Ingredients
Filling:
2  14oz cans Condensed Milk
2 Limes, juiced and zested
1 cup Nellie and Joe’s Key Lime Juice (the best)
2 Egg Yolks
½ cup Sour Cream

Topping:
2 cups Heavy Whipping Cream
4 Tbsp Powdered Sugar
Zest of two limes (above)
¼ tsp Vanilla – Optional

Directions:

Preheat oven to 350 degrees

While the crust is baking, in a large bowl add in the condensed milk, sour cream and egg yolks and whisk together until completely mixed together.  Add in the juice of the two limes and the key lime juice and whisk together till all the ingredients are mixed together.  

In the cooled pie crust add the filling.  Gently tap the dish on the counter to pop any air bubbles.   Bake for about 15-20 minutes till the pie has set and a toothpick comes out clean.

Once the pie has cooled down refrigerate the pie for at least 2 hours if not overnight to completely set the pie.

In a large bowl add the whipping cream, the powdered sugar and zest (and vanilla if adding this in).  Whip until the cream has thickened to a consistency to decorate pie. 
 
In a piping bag add the whipping cream.  Do small dollops of cream around the edge of the pie. If desired, place a large dollop in the center and add two or three thin slices of lime to decorate.   If you have extra zest, sprinkle some all over the pie if desired as well.   

I prefer little dollops of whipping cream around the edge of the pie.  This way if someone wants more whip cream you can serve it.