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Whenever you're craving a refreshing and tangy dessert, this Key Lime Pie is the perfect blend of creamy, citrusy filling and a buttery graham cracker crust. With its zesty lime flavor and smooth texture, it’s an ideal treat for summer days or whenever you need a slice of sunshine!
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Key Lime Pie

Whenever you're craving a refreshing and tangy dessert, this Key Lime Pie is the perfect blend of creamy, citrusy filling and a buttery graham cracker crust. With its zesty lime flavor and smooth texture, it’s an ideal treat for summer days or whenever you need a slice of sunshine!
Course Dessert
Cuisine American
Keyword Key Lime Pie
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8

Ingredients

Crust

  • 9 full of graham cracker sheets 136g broken into halves
  • 2 1/2 Tbsp 32g granulated sugar
  • 1/3 cup 76g unsalted butter, melted

Filling

  • 3 large egg yolks
  • 1 Tbsp lime zest or key lime zest
  • 1 14 oz can sweeten condensed milk*
  • 1/2 cup 120ml strained of fresh lime juice or key lime juice
  • 1/4 cup 56g full fat sour cream

Topping

  • 3/4 cup 175ml heavy cream**
  • 1 1/2 Tbsp 19g granulated sugar

Instructions

  • Preheat oven to 350 degrees.

For the crust:

  • Pulse graham crackers in a food processor, till they are fine crumbs. Put into a mixing bowl, whisk in sugar and then pour in the butter and using a fork stir till evenly moistened.
  • Pour mixture into a 9-inch pie plate and spread and press into an even layer along bottom and edges of the pie dish, coming within about 1/3-inch of the top edge.
  • Bake in preheated oven till golden brown, about 12 minutes. Remove from oven and allow to cool completely (meanwhile, prepare to fill). Reduce oven temperature to 325 degrees.

For the filling:

  • In a mixing bowl whisk together egg yolks and lime zest. Stir in sweetened condensed milk, and then mix in lime juice and sour cream till well mixed.
  • Set mixture aside to rest about 15 minutes (this allows it time to thicken before pouring into the crust).
  • Pour into cooled crust and evenly spread. Bake in the preheated oven until nearly set, 15 minutes (pie should jiggle just slightly).
  • Remove from oven and allow to cool on a wire rack 45 minutes, then chill in refrigerator 4 hours.
  • Pipe whipped topping over top, garnish with lime wedges if desired, and cut into slices. Store pie in refrigerator.

For the whipped topping:

  • In a mixing bowl (preferably one that has been chilled in freezer 5 minutes) using an electric hand mixer, whip heavy cream, and sugar until stiff peaks form.

Notes

  • Don't use fat-free sweetened condensed milk or it won't turn out the same. Just the standard stuff.
  • If you want enough cream to cover the pie double the amount of heavy cream and sugar for the topping.