If there is one truth in life it is that everyone loves pie- and although there are many, many types of pie out there, key lime pie has to be one of the best!
Nothing can beat the crunchy, sweet graham cracker crust mixed together with the creamy, citrus lime filling of a good key lime pie. And believe me, it’s good. It is really, really GOOD.
Of course, like everything I decide to post on this website, I wanted to make sure the recipe was 100% delicious, while also being easy to bake. So after lots of experimenting with different recipes, and plenty of pie for my family to eat, we were finally blessed with the perfect pie (YAY!)
I can now officially say that this pie is family-approved, friend-approved, and (of course) Gracie-approved, which of course is all very important because we are serious when it comes to pie (and all desserts) in our house.
If you love a good dessert, and more importantly if you’ve been searching for the best key lime pie around, look no further! Round up your friends, family, or treat yourself to this wonderfully delicious key lime pie.
How to Make the Best Key Lime Pie
Every great pie starts with a great crust. This one is EASY. This is melted butter combined with graham cracker crumbs, sugar, and a little cinnammon.
Press it into a pie dish and chill. No baking required!
Next, mix up the ingredients for the Key Lime Pie filling: Key Lime juice, lime zest, sweetened condensed milk, and sour cream. Combine until silky smooth. I’ve made key lime pies in the past that call for whipped egg whites, but the condensed milk + sour cream in this recipe give it a creamier consistency which I love!
Into the crust it goes….you can already tell this is going to be good…
Smooth the filling evenly over the pan and bake in the pre-heated oven for about 8 minutes…
Then, refrigerate until well chilled and top it off with sweetened whipped cream and a dusting of lime zest if you’d like. I made sweetened whipped cream but you could also top with a store-bought whipped topping. A pre-made graham cracker crust would work well for this recipe too, but they are so easy to make that I’d rather just make it myself! (:
Time to dive in!
After chilling, this pie is easily sliced and has such a luscious, creamy consistency. Mmmmmmm…. I hope that you love this recipe! It is the perfect summertime dessert!
Don’t miss our other favorite Dessert Recipes in our Recipes Section. You can also find all of my favorite recipes and recipe inspiration on my Pinterest Page. Thanks for stopping by, and if you try this recipe, I’d love to know what you think in the comments below!
For the Crust
- 1 3/4 Cups Graham Cracker Crumbs
- 6 Tablespoons Unsalted Butter, melted
- 1/2 teaspoons Cinnamon
- 2 Tablespoons Sugar
For the Key Lime Filling
- 2 (14 oz) Cans Sweetened Condensed Milk (about 2 1/2 cups)
- 3/4 Cup Key Lime Juice (I like Nellie and Joe's)
- 1/2 Cup Sour Cream
- Zest from One Lime (about 1 Tablespoon)
Whipped Cream Topping (optional)
- 1 cup heavy cream or whipping cream
- 1/4 cup confectioners sugar, sifted (adjust to desired sweetness)
- 1 teaspoon vanilla
Preheat oven to 350
- Crush Graham Crackers ( placed in a ziplock bag and crushed with a rolling pin) until you get 1 3/4 cups of crumbs.
- Combine with 6 tablespoons melted butter, sugar, and cinnamon.
- Press crumb mixture into the bottom and sides of a 9 inch pie dish & chill.
For the Pie Filling
In a medium bowl, combine condensed milk, key lime juice, sour cream, and lime zest. Pour into the graham cracker crust.
Bake for 8 minutes (you will see very tiny bubbles forming/breaking on top). Do not brown. Refrigerate until well chilled. Serves 8-10. Delicious as it is or topped with whipped cream and lime zest!
For the Whipped Cream
Chill small mixing bowl and beaters in freezer for about 10 minutes.
Whip heavy cream and vanilla at high speed until it begins to thicken. Gradually add confectioners sugar and continue to be until stiff peaks form. (This means that when you stop and lift the beaters from the bowl, peaks hold their shape.)
Load the whipped cream into a disposable piping bag fitted with a large star tip (like a Wilton 2D or 1M for example) and create whipped cream accents. Reserve remaining whipped cream for dolloping onto servings.)