I feel so silly writing this blog post. I do not know what I was waiting for all this time in making key lime pie for the first time. I tend to get really intimidating by foods and desserts that seem complicated, when in reality they are not. Key lime pie is the most easiest dessert to make, and might I add the MOST delicious! This is one of my husband’s favorite desserts and after nailing flan last week and key lime pie this week, he is clearly in some trouble. Haha! I did leave out the whipped cream topping because our preference is to usually have it without it. You will surely love the lime flavor, texture, and the buttery/crumbly graham cracker crust for this key lime pie! Enjoy!
Key Lime Pie
Ingredients
Graham cracker crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tbsp butter melted
Key Lime Filling
- 28 oz sweetened condensed milk
- 1/2 cup light sour cream
- 3/4 cup key lime juice
- zest from 2 regular limes or 4 key limes
Whipped Cream Topping
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Prepare
Graham cracker crust
- First, preheat oven to 375F.
- Next, mix graham cracker crumbs, sugar, and butter in a small bowl.
- Press the crumb mixture into an 8″ – 9.5″ pie pan. Bake for 10 minutes. Cool for at least 30 minutes.
Key Lime Filling
- First, preheat oven to 350F
- Next, whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes.
- Then let pie cool slightly before chilling. Chill for at least 3 hours.
Whipped Cream Topping
- First, beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla.
- Next, spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired.
