CHOCOLATE COOKIE CRUST
2 cups chocolate cookie crumbs
1/4 cup + 2 tbsp unsalted butter, melted & cooled to room temp
3 tbsp granulated sugar
KEY LIME FILLING
3/4 cup full-fat cream cheese, softened
2 tbsp granulated sugar
1 (10 oz) can sweetened condensed milk
1/2 cup whipping cream
1/2 cup fresh key lime juice (about 15 key limes)
1/3 cup full-fat sour cream or greek yogurt
1 tbsp grated lime zest
Lime slices, for garnish
Preheat the oven to 375. Place the rack in the lower third of the oven.
To make the chocolate cookie crust, stir together the cookie crumbs, melted butter and sugar in a medium bowl. They should hold together in a clump when you press them in your fist. If they don't, add about 1 tbsp of water at a time until they do. Press the crumbs into the bottom and up the side of a 9" pie plate. Bake for 8-10 minutes, until the crust is dry and fragrant. Remove the crust from the oven and let it cool completely on a wire rack.
To make the filling, in a stand mixer fitted with a paddle attachment, beat together the cream cheese and sugar until smooth, about 1 minute, scraping down the bottom and sides of the bowl. Add the condensed milk, whipping cream, lime juice, sour cream (or yogurt) and zest. Beat on medium high speed for about 3 minutes, scraping down the bottom and side of the bowl. The mixture will be smooth and creamy. pour it into the prepared cookie crust, smoothing the top. Refrigerate, uncovered, for at least 6 hours before serving. Garnish with lime slices.
Key lime is best eaten the day it's made, but leftovers will keep well in the fridge for up to 1 day if covered with plastic.
Feel free to substitute graham cracker crumbs or crushed ginger cookies for the chocolate cookie crumbs, though the flavour will obviously be different.
If you're unable to find key limes, Persian limes will also work well. Seeing as Persian limes are larger, you'll require few of them to yield 1/2 cup of juice for this pie.