Print

Key Lime Pie

A rich, creamy, tangy key lime pie in a buttery graham cracker crust with sweetened whipped cream. 

Course Dessert
Cuisine American
Keyword key lime pie
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 8

Ingredients

Graham Cracker Crust:

  • 12 Graham Cracker Sheets
  • 6 Tablespoons Salted Butter (melted)

Key Lime Pie Filling:

  • (2) 14-ounce cans Sweetened Condensed Milk
  • 2 large Egg Yolks
  • 1/2 cup Sour Cream (preferably full-fat)
  • 3/4 cup Key Lime Juice (or regular limes)
  • Zest from 2 Limes

Homemade Whipped Cream:

  • 1 1/2 cups Heavy Cream
  • 1/4-1/3 cup Powdered Sugar

Instructions

Graham Cracker Crust:

  1. Preheat oven to 350 degrees.  In a food processor, pulse graham crackers until fine crumbs. Stir in melted butter and continue to pulse. If you don't own a food processor, place graham crackers in a large Ziploc bag and crush using a rolling pin until fine crumbs. Pour into a bowl and stir in melted butter. 

  2. Press firmly into a 9-inch pie pan, using the back of a measuring cup or small glass. Bake at 350 degrees for 8 minutes. Set aside to cool.

Key Lime Pie Filling:

  1. In a medium bowl, whisk together sweetened condensed milk, egg yolks, lime juice, lime zest, and sour cream. Pour into the graham cracker crust and bake for 10 minutes.

  2. Let it CHILL. It is important to allow it time to chill in the refrigerator because this allows it to set-up. It needs at least 2-4 hours before slicing the pie.
  3. In a large bowl, whip heavy cream until soft peaks form. Fold in powdered sugar. Add a dollop of whipped cream to each piece or pipe over the entire pie.