Description
This Best Key Lime Pie recipe features a crisp graham cracker crust, tangy and creamy key lime filling, and a luscious homemade whipped cream topping. Perfectly balanced with the tartness of fresh key lime juice and the sweetness of condensed milk, this classic dessert is easy to prepare and ideal for summer gatherings or anytime you crave a refreshing pie.
Ingredients
Units
Scale
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
Instructions
- Prepare Graham Cracker Crust: Preheat your oven to 375°F. In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly moistened. Press the crumb mixture firmly into the bottom and up the sides of an 8″ to 9.5″ pie pan. Bake the crust for 7 minutes until set. Remove from oven and allow it to cool for at least 30 minutes.
- Make Key Lime Filling: In a medium bowl, whisk together the sweetened condensed milk, light sour cream, key lime juice, and lime zest until fully blended and smooth. Pour the filling mixture evenly into the cooled graham cracker crust. Bake the pie for 10 minutes until the filling is set but still slightly jiggly in the center.
- Chill the Pie: Remove the pie from the oven and let it cool slightly at room temperature. Once cooled, refrigerate the pie for at least 3 hours to allow the filling to fully set and flavors to meld.
- Prepare Whipped Cream Topping: Using an electric mixer, beat the heavy whipping cream and powdered sugar together on medium-high speed until stiff peaks form. Beat in the vanilla extract until well combined. Spread or pipe the whipped cream over the chilled pie evenly.
- Optional Garnish: For extra zest and presentation, sprinkle additional lime zest on top of the whipped cream before serving.
Notes
- Use fresh key lime juice for authentic flavor; bottled juice will alter the taste.
- Chilling the pie thoroughly is crucial for the filling to set properly.
- To make ahead, prepare the pie and keep refrigerated for up to 24 hours before serving.
- For a gluten-free crust, substitute graham cracker crumbs with gluten-free alternatives.
- If heavy cream is unavailable, chilled coconut cream can be used for a dairy-free whipped topping.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 517
- Sugar: 58g
- Sodium: 262mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 81mg
