Key Lime Pie Recipe
The Best Key Lime Pie is a refreshing dessert that balances sweet and tart flavors perfectly. Its creamy filling and crisp graham cracker crust make it an irresistible treat for any occasion.
Simple to prepare and even easier to love, this Best Key Lime Pie promises bright citrus notes wrapped in a silky texture. Each slice brings a taste of sunny days and tropical breezes.
What You Need for the Best Key Lime Pie
- Graham cracker crumbs – The buttery base that adds a sweet, crunchy contrast to the creamy filling.
- Sweetened condensed milk – Lends rich sweetness and a silky smooth texture to the pie filling.
- Light sour cream – Adds subtle tang and creaminess, balancing the sweetness beautifully.
- Key lime juice – The star of the show, delivering that signature tart citrus punch.
- Lime zest – Enhances the citrus aroma and gives a vibrant burst of flavor in every bite.
- Heavy whipping cream – Whipped into soft peaks for a luscious, airy topping.
- Powdered sugar – Sweetens the whipped cream just enough for a delicate finish.
- Vanilla extract – Adds a subtle warmth that rounds out the topping’s flavor.
How to Make This Best Key Lime Pie
Start by preparing the graham cracker crust: mix the crumbs, sugar, and melted butter, then press into a pie pan and bake until lightly golden. Let it cool completely to hold the creamy filling perfectly.
Whisk together sweetened condensed milk, light sour cream, key lime juice, and zest until smooth and silky. Pour into the cooled crust and bake just until set. Chill for a few hours so the flavors marry beautifully.
Before serving, whip the cream and powdered sugar until peaks form, blend in the vanilla, then spread or pipe generously over the chilled pie. Garnish with extra zest for a pop of color and flavor.
Tips for the Perfect Slice
For the most authentic flavor, use real key lime juice if you can find it—it has a distinct tartness that regular limes can’t quite match. If key limes aren’t available, bottled key lime juice works well in a pinch.
To make the crust extra sturdy, press the crumb mixture firmly into the pan using the bottom of a measuring cup. Chill the pie for at least three hours—overnight is even better—to ensure clean slices that hold their shape.
For a tropical twist, consider folding a bit of coconut into the whipped cream or sprinkling toasted coconut on top for extra texture and flavor.
Storing and Enjoying Leftover Best Key Lime Pie
Keep leftover Key Lime Pie covered and refrigerated to maintain its creamy texture and fresh flavor. It will stay delicious for up to three days. For a frozen treat, you can freeze individual slices tightly wrapped—just thaw in the fridge before serving. The whipped cream holds up surprisingly well, but for best results, add a fresh swirl after thawing.
Key Lime Pie Recipe
Ingredients
Graham Cracker Crust
- 1/3 cup granulated sugar
- 6 tablespoons melted butter
- 1 1/2 cups graham cracker crumbs
Key Lime Filling
- 1/2 cup light sour cream
- zest from 2 regular limes or 4 key limes
- 28 ounces sweetened condensed milk
- 3/4 cup key lime juice
Whipped Cream Topping
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
Instructions
Graham Cracker Crust
- Set oven to 375°F. Combine graham cracker crumbs, sugar, and melted butter thoroughly in a small bowl. Firmly press the mixture into an 8- to 9.5-inch pie pan. Bake for 7 minutes, then allow the crust to cool for no less than 30 minutes.
Key Lime Filling
- Adjust oven temperature to 350°F. In a medium bowl, whisk sweetened condensed milk, sour cream, lime juice, and lime zest until smooth. Pour the filling into the cooled crust and bake for 10 minutes. Let the pie cool briefly before refrigerating; chill for no less than 3 hours.
Whipped Cream Topping
- Using a mixer, beat heavy cream and powdered sugar until stiff peaks form. Blend in vanilla extract. Spread or pipe the whipped cream over the chilled pie and garnish with extra lime zest if desired.
