Fall is in full swing, but before we dive headfirst into all things apple, pumpkin, and cinnamon spice. Let’s have one last taste of summer. National Key Lime Pie Day is September 26, after all.

To celebrate, we have the key lime pie recipe from downtown’s iconic Hank's Seafood Restaurant.

If you try the recipe, send us a picture of your tasty creation and tell us how it turned out.

Ingredients

Filling

28 oz key lime juice
56 oz condensed milk
200 g egg yolk
11 oz sour cream

Crust

3 cups graham crackers
3/4 lb melted butter
6 tbsp sugar

Instructions

In a bowl, mix the graham crackers, sugar, and a pinch of salt. Add the melted butter and mix until combined to form the crust mix.
On a 1/2 sheet pan, lay out foil and baking paper, place the pan extender on top, and fold all the corners over to seal the edges.
Place the crust mix on the bottom of the sheet pan, making a thin crust for the pie.
Bake for 10 minutes at 350°F. Remove and let cool for 15 minutes.
In a bowl, mix the condensed milk, sour cream, and key lime juice until smooth. Once smooth, add the egg yolks and mix.
Spoon the key lime mix over the pie crust, making sure the filling is level.
Cook for 40 min at 250°F. Let cool down before cutting.