A simple graham cracker crust, a smooth and creamy key lime pie filling, and homemade whipped cream on top are features of this Classic Key Lime Pie. For key lime lovers, the perfect dessert!
An added reward? Because this pie needs to chill in the refrigerator for a while, it’s a great recipe that you can make in advance.
You’ll start with the graham cracker crust recipe, which is just a simple mixture of graham cracker crumbs, sugar, and melted butter, to make this key lime pie.
For 10 minutes, you’ll want to pre-bake the crust and then let it cook for another 10 minutes while you’re making the filling. I found that before you add the filling, giving the crust some time to cool and firm up creates a more robust crust that holds up better. So, once you remove the crust from the oven, set it aside and mix the filling with it.
A simple mixture of key lime juice sweetened condensed milk, and egg yolks are just the filling. I suggest sticking with bottled key lime juice if you want to make this recipe simple. As much as I love to use fresh juice whenever I can, key limes are so small that getting 1 cup of juice takes forever. For this pie, I’ve used bottled juice a number of times and it tastes just as good as fresh juice. I love Nellie and Joe’s Key Lime Juice so much, you can usually find it in most grocery stores with juices.
Key Lime Pie Recipe
A simple graham cracker crust, a smooth and creamy key lime pie filling, and homemade whipped cream on top are features of this Classic Key Lime Pie. For key lime lovers, the perfect dessert!
INGREDIENTS
Crust
9 full of graham cracker sheets (136g) broken into halves
2 1/2 Tbsp (32g) of granulated sugar
1/3 cup (76g) of unsalted butter, melted
Filling
3 large egg yolks
1 Tbsp of lime zest
1 (14 oz) can sweeten condensed milk
1/2 cup (120ml) of strained fresh lime juice
1/4 cup (56g) of full-fat sour cream
Topping
3/4 cup (175ml) of heavy cream
1 1/2 Tbsp (19g) of granulated sugar
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