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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!

Ingredients

For the Graham Cracker Crust:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the 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

For the Whipped Cream Topping:

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

Instructions

  1. 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.

  2. Make the Filling:

    • In a large bowl, whisk together sweetened condensed milk, sour cream, key lime juice, and lime zest until smooth.

  3. 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.

  4. Chill the Pie:

    • Refrigerate the pie for at least 3 hours, or until fully set.

  5. Prepare the Whipped Cream:

    • Beat the heavy cream, powdered sugar, and vanilla extract in a medium bowl until stiff peaks form.

  6. 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.

Find it online: https://chocolatecoveredamy.com/best-key-lime-pie/