Key Lime Pie

If you're craving a bright, tangy dessert that tastes like sunshine - this Key Lime Pie with a homemade buttery graham cracker crust is just what you need. It has a silky smooth, sweet, and tangy key lime creamy custard pie filling, and it's topped with key lime whipped cream.

Course Dessert, Pie

Cuisine American

Keyword key lime pie

Prep Time 15

Cook Time 17

Fridge Time 8

Total Time 8 32

Servings

Calories 567kcal

Author Jessica - Together as Family

Equipment

Ingredients

Graham Cracker Crust

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

Key Lime Filling

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

Key Lime Whipped Cream

1½ cups heavy whipping cream
1/2 cup powdered sugar
1 tablespoon bottled key lime juice
fresh lime zest or fresh lime slices (optional garnishes)

Instructions

Preheat the oven to 350°F. Very light spray a 9-inch pie plate with nonstick cooking spray and set it aside.

Graham Cracker Crust

In a medium bowl, add the crushed graham cracker crumbs, granulated sugar, and melted butter. Stir until it's well combined, the crumbs are evenly coated, and the mixture resembles wet sand. Firmly press the crust mixture into a 9-inch pie plate in an even layer on the bottom and up the sides.
^{*Use the back of a spoon or the flat bottom of a small cup or measuring cup to make sure it is' packed in tightly.}
1½ cups graham cracker crumbs, 1/3 cup granulated sugar, 6 tablespoons butter
Bake the graham cracker crust for 7 minutes. When done, remove the pie plate from the oven and let it cool at room temperature while you prepare the key lime filling (it does not need to cool completely, just while you're making the filling).

Key Lime Filling

In a large bowl, add the sweetened condensed milk, key lime juice, sour cream, and lime zest. Stir with a wire whisk until it's combined and smooth. Pour the filling mixture into the graham cracker pie crust.
2 cans (14 oz each) sweetened condensed milk, 3/4 cup bottled key lime juice, 1/2 cup full-fat sour cream, zest from 2 limes
Bake for 10 minutes. When done, remove the pie from the oven and let it cool at room temperature, on a wire cooling rack, for 30 minutes.
Cover the pie with Saran Wrap or plastic wrap - making sure that the plastic wrap is touching the top of the pie (like a protective covering) to prevent condensation while refrigerating. Refrigerate the pie for at least 6-8 hours or overnight is even better.

Key Lime Whipped Cream

When ready to serve prepare the key lime whipped cream. Add the heavy whipping cream, powdered sugar, and key lime juice to a large bowl. Using an electric hand mixer, or the stand mixer with the whisk attachment, beat on medium-high speed (increase speed as needed) until stiff peaks from.
1½ cups heavy whipping cream, 1/2 cup powdered sugar, 1 tablespoon bottled key lime juice
Spread the whipped cream on top of the pie in an even layer, or serve each slice with a dollop of whipped cream, or you can place the whipped cream inside a piping bag with a large 1A tip and pipe it on top of the pie in a decorative pattern.
Add the optional lime zest and/or fresh lime slices. Cut into slices and enjoy!
fresh lime zest or fresh lime slices

Notes

I highly recommend using full fat sour cream and not reduced-fat or light. You need the fat and thickness to help the pie set properly.
I make this pie the night before and let it refrigerate overnight until I serve it the next day.
They key lime juice is a bottle key lime juice, no need to try and find fresh key limes, and you will find in the juice aisle alongside the bottled lemon juice and bottled lime juice. Please note that bottled key lime juice is not the same thing as regular bottled lime juice. The one they sell in stores is labeled as 'Nellie and Joes Famous Key Lime Juice'. That is the one I have always used.
If you don't want to make a homemade graham cracker crust you can purchase a 'ready-crust' graham cracker crust from the grocery store instead.
When zesting a lime make sure to wash the lime first and only zest the outermost layer of the lime - the green part. Don't zest deeper that that into the white layer or else the zest will be very bitter.
Make sure that when you cover the pie with plastic wrap that the plastic wrap is touching and laying tight against the top of the pie. This will help prevent condensation while it is refrigerating for several hours.

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