1-Step 1: Prepare the Crust Combine the graham crackers, sugar, and salt in a bowl, then mix in the melted butter until the mixture is moistened and crumbly. Press it firmly into the pan bottom and sides. Bake for 10 minutes and let it cool for 5 minutes. This base sets the foundation for your pie’s texture.

2-Step 2: Make the Filling Whisk together the sweetened condensed milk, egg yolks, and sour cream until smooth, then blend in the lemon and lime zest. Juice the lemons, limes, and oranges to get 1 cup of combined citrus juice and whisk it into the filling. Pour this into the cooled crust and bake on the middle rack for 22 25 minutes until mostly set with a slightly wobbly center.

3-Step 3: Add the Topping and Chill After baking, cool the pie for 1 hour at room temperature, then refrigerate for 2 3 hours until firm. For the topping, whip the heavy cream on medium speed to soft peaks, add powdered sugar and vanilla, and whip until stiff peaks form. Spread or pipe it onto the chilled pie and garnish with fresh citrus slices.