Why You’ll Love This Recipe

Simple Preparation: With straightforward steps and readily available ingredients, this pie is easy to make, even for beginners.
Balanced Flavor: The combination of tangy key lime juice and sweetened condensed milk creates a harmonious and irresistible taste.
Versatile Serving: Ideal for gatherings, potlucks, or a delightful family dessert.

Ingredients

Graham Cracker Crust:

1½ cups graham cracker crumbs
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted

Key Lime Filling:

28 ounces sweetened condensed milk
½ cup light sour cream
¾ cup key lime juice
Zest from 2 regular limes or 4 key limes

Whipped Cream Topping:

1 cup heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes until lightly golden. Let it cool slightly.
Make the Filling: In a large bowl, whisk together sweetened condensed milk, light sour cream, key lime juice, and lime zest until smooth and well combined.
Bake the Pie: Pour the filling into the prepared crust. Bake at 350°F (175°C) for 10 minutes; the pie will not brown but should set. Remove from the oven and let it cool to room temperature.
Chill: Once cooled, refrigerate the pie for at least 3 hours to allow it to set completely.
Prepare the Whipped Cream: In a medium bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Serve: Top the chilled pie with the whipped cream or serve slices with a dollop on the side. Garnish with additional lime zest or slices if desired.

Servings and Timing

Servings: Approximately 8 slices
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 3 hours
Total Time: 3 hours 30 minutes

Variations

Graham Cracker Crust Alternatives: Substitute graham crackers with Nilla wafers or digestive biscuits for a different flavor profile.
Citrus Twist: Combine key lime juice with lemon or orange juice for a unique citrus blend.
Meringue Topping: Replace whipped cream with a toasted meringue topping for a classic touch.
Individual Servings: Prepare the pie in mini tart pans for personalized servings.

Storage/Reheating

Refrigeration: Store the pie covered in the refrigerator for up to 5 days.
Freezing: Freeze the pie without the whipped cream topping, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator before serving.
Serving: This pie is best served chilled. Add the whipped cream topping just before serving for optimal freshness.

FAQs

1. Can I use regular lime juice instead of key lime juice?

Yes, regular lime juice can be used if key limes or key lime juice are unavailable.

2. Is it necessary to bake the crust?

Baking the crust helps it set and provides a firmer base, but for a no-bake version, chill the crust in the refrigerator for at least 1 hour before adding the filling.

3. Can I use store-bought graham cracker crust?

Yes, a pre-made crust can be used to save time.

4. How do I prevent the pie from cracking?

Avoid overbaking and ensure the pie cools gradually. Cracks can also be concealed with whipped cream topping.

5. What if I don’t have sour cream?

Plain Greek yogurt can be used as a substitute for sour cream.

6. Can I make this pie ahead of time?

Yes, the pie can be made a day in advance and stored in the refrigerator until ready to serve.

7. How do I zest a lime properly?

Use a microplane or fine grater to remove only the colored part of the lime peel, avoiding the bitter white pith.

8. Can I use bottled key lime juice?

Yes, bottled key lime juice is a convenient alternative to fresh key limes.

9. How do I achieve a firmer filling?

Ensure the pie chills for at least 3 hours; overnight chilling yields the best results.

10. Can I add food coloring to the filling?

Traditional key lime pie is light yellow, but a drop of green food coloring can be added for a vibrant appearance.

Conclusion

This Best Key Lime Pie recipe offers a perfect balance of tangy and creamy flavors with a delicious graham cracker crust. It’s easy to prepare, can be made ahead of time, and is sure to impress your guests with its vibrant flavor. Whether you’re serving it at a summer barbecue or a family dinner, this pie is a refreshing treat that will be a crowd favorite!

Best Key Lime Pie

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This Best Key Lime Pie features a tangy, creamy filling nestled in a homemade graham cracker crust, topped with a fluffy whipped cream. A refreshing dessert with the perfect balance of tart and sweet, it’s perfect for any occasion—easy to make and even easier to enjoy!

Author: Amy
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 3 hours 30 minutes
Yield: 8 servings
Category: Dessert, Pie
Method: Baking
Cuisine: American, Key Lime
Diet: Vegetarian

Instructions

Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into a 9-inch pie plate, covering the bottom and sides evenly.
- Bake for 8-10 minutes, until lightly golden. Let cool slightly.
Make the Filling:
- In a large bowl, whisk together sweetened condensed milk, sour cream, key lime juice, and lime zest until smooth.
Bake the Pie:
- Pour the filling into the cooled graham cracker crust.
- Bake at 350°F (175°C) for 10 minutes. The pie should set, but not brown.
- Let the pie cool to room temperature.
Chill the Pie:
- Refrigerate the pie for at least 3 hours, or until fully set.
Prepare the Whipped Cream:
- Beat the heavy cream, powdered sugar, and vanilla extract in a medium bowl until stiff peaks form.
Serve:
- Top the chilled pie with whipped cream and garnish with additional lime zest or lime slices. Serve immediately or store in the fridge.

Notes

Crust Alternatives: You can substitute graham crackers with Nilla wafers or digestive biscuits.
Flavor Variations: Combine key lime juice with lemon or orange juice for a citrus blend.
Meringue Option: Replace the whipped cream with a toasted meringue topping for a traditional twist.
Storage: Refrigerate for up to 5 days, or freeze (without whipped cream) for up to 2 months.