Key Lime Pie

The best Key Lime Pie with a homemade graham cracker crust, a 4 ingredient creamy and smooth key lime filling and it's topped with freshly whipped cream. My favorite pie recipe for summertime!

Prep Time 15

Cook Time 17

Refrigeration Time 6

Servings slices

Calories 526kcal

Author Jessica - Together as Family

Ingredients

Graham Cracker Crust

1½ cups graham cracker crumbs
1/3 cup granulated sugar
6 tablespoons butter melted

Key Lime Pie

2 cans (14 oz each) sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice (see notes)
zest from 2 limes

Whipped Cream

1½ cups heavy whipping cream
1/2 cup powdered sugar
1 tablespoon key lime juice
zest from 1 lime optional for garnish

Instructions

Heat oven to 350°.
In a small bowl mix together all the graham cracker crust ingredients and stir until it's well combined. Press into a 9-inch pie plate.
^{* You want to get a tight crust so press it really well into the pie plate. Use the flat underside of a measuring up to get it pressed into the pie plate well.}
1½ cups graham cracker crumbs, 1/3 cup granulated sugar, 6 tablespoons butter
Cook for 7 minutes. Let the crust cool while you prepare the filling.
In a large bowl add the sweetened condensed milk, sour cream, key lime juice, and lime zest. Stir with a whisk until it's combined well and smooth.
2 cans (14 oz each) sweetened condensed milk, 1/2 cup sour cream, 3/4 cup key lime juice, zest from 2 limes
Pour into the graham cracker crust. Bake for 10 minutes.
Let the pie cool for about 20-30 minutes and then cover with saran wrap. Make sure that the saran wrap is touching the top of the key lime pie to prevent condensation from the refrigeration time.
Refrigerate for at least 6 hours or overnight.
When ready to serve beat the heavy whipping cream, powdered sugar, and key lime juice in a bowl until stiff peaks form. This will take several minutes. Start on LOW speed and increase speed as needed as the cream gets thicker.
1½ cups heavy whipping cream, 1/2 cup powdered sugar, 1 tablespoon key lime juice
Pipe the whipped cream onto the pie (as pictured) or serve each slice with a dollop of whipped cream.
zest from 1 lime

Notes

Sour Cream : Feel free to use lite sour cream in this recipe. I think the full-fat sour cream gives a thicker and richer texture but lite sour cream will work just as well.

Key Lime Juice : This is not the same thing as lime juice. You will find it in the juice aisle and it's by the brand name of 'Nellie and Joes Famous Key Lime Juice'.

Lime Zest : When zesting a lime be sure and wash it first with water and only grate the outermost layer of the lime. You don't want to grate more than that (the white part) because it's really bitter. Just grate the outer green part one time and move on.

Nutrition