Key Lime Pie

Key Lime Pie

Course: DessertDifficulty: Easy


Prep time


Cooking time


Resting Time

3 hours

An amazingly citrusy key lime pie! Refreshing and light with a perfect sweet to pucker ratio!


  • Crust
  • 2 C graham cracker crumbs

  • 1/4 C sugar

  • 8 Tbsp (1 stick) butter, melted

  • Pie Filling
  • 2 – 14oz cans sweetened condensed milk

  • 1/2 C sour cream

  • 3/4 C key lime juice

  • 2 egg yolks

  • 2-3 key limes, zested

  • Garnish
  • 8 oz heavy whipping cream

  • 4 Tbsp powdered sugar


  • Crust
  • Preheat oven to 350 degrees.
  • Combine graham cracker crumbs, sugar and melted butter. Mix well.
  • Put mixture into 9″ pie pan and press evenly into the bottom and sides of the pan.
  • Bale at 350 degrees for about 7 minutes until golden, but not brown. Remove from oven and cool completely.
  • Pie Filling
  • Combine sweetened condensed milk, sour cream. key lime juice, egg yolks and lime zest. Beat with a hand mixer for 3 minutes, scraping down the sides. Be sure to mix at least 3 minutes to thicken up.
  • Pour mixture into cooled graham cracker crust. Bake at 350 degrees for 15-20 minutes. Watch closely so pie does not brown. Remove from oven and let cool on a rack for 30 minutes. Refrigerate for 3 hours to let the pie set and flavors meld.
  • Garnish
  • Pour whipping cream into bowl and whip until stiff peaks form. Add the powdered sugar toward the end and mix on low to combine.
  • Decorate the pie with the whip cream (or just put a blob on it!). Cut and serve – enjoy!
  • Keep any leftovers refrigerated.