Key Lime Pie Recipe
A refreshingly tart yet sweet Key Lime Pie crowned with luscious whipped cream. This timeless dessert pairs a buttery graham cracker crust with a velvety lime filling for an irresistible treat that comes together with remarkable ease.
Print
Pin
Servings: 10
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.