Ultimate Key Lime Pie Recipe

There is nothing quite like the bright, zesty snap of citrus to wake up your taste buds after a heavy meal. I find myself craving that cool, creamy texture whenever I need a treat that feels both light and indulgent.

My version of Key Lime Pie keeps things incredibly simple without sacrificing that authentic tangy flavor we all crave. You will love how quickly this dessert comes together, making it a stress-free option for dinner parties or weeknight sweets.

The Magic Behind This Key Lime Pie

The beauty of this recipe lies in its simplicity, requiring only a handful of common ingredients to create something spectacular. I appreciate how the filling sets up perfectly every time with just a quick bake.

The texture is absolutely dreamy, offering a silky smoothness that melts on your tongue. It strikes that elusive balance where the sugar cuts the acidity of the limes just right.

You don’t need any fancy equipment or advanced baking skills to pull this off like a pro. This Key Lime Pie proves that the best desserts are often the easiest ones to make.

If you enjoyed this refreshing treat, you should definitely try my Savory Oreo Balls (Oreo Truffles) for another bite-sized delight. I also recommend the Irresistible Clementine and Prosecco Trifle if you are looking for more fruit-forward desserts.

Everything You Need for This Key Lime Pie

Here is the simple list of items you will need to gather:

• Graham Cracker Crumbs: The base of the crust providing a sweet, crunchy texture.
• Granulated Sugar: Adds just enough sweetness to the crust to bind it together.
• Butter: Melted unsalted butter is best to create a firm, rich crust base.
• Sweetened Condensed Milk: The secret to the creamy, thick consistency of the filling.
• Sour Cream: Adds a tangy richness that balances the sweetness of the condensed milk.
• Key Lime Juice: Provides that signature tartness; you can use bottled or fresh.
• Lime Zest: Essential for the aromatic citrus punch that lifts the entire flavor profile.
• Heavy Whipping Cream: Used to make the fresh, fluffy topping.
• Powdered Sugar: Sweetens the whipped cream without leaving a grainy texture.
• Vanilla Extract: A splash helps round out the flavors of the cream topping.

My Method for Perfect Key Lime Pie

Let’s get baking with these easy steps:

1. Begin by preheating your oven to 375°F so it is ready for the crust. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter, stirring until the mixture resembles wet sand and holds together when squeezed. Firmly press this mixture into the bottom and up the sides of a 9-inch pie plate, using the bottom of a measuring cup to pack it down tight, then bake for 7 minutes and set aside to cool completely.
2. While the crust cools, lower your oven temperature to 350°F to prepare for the filling. In a large mixing bowl, whisk together the sweetened condensed milk, sour cream, Key Lime Pie juice, and fresh lime zest until the mixture is completely smooth and combined. I like to whisk gently to avoid adding too much air, ensuring the final texture is silky rather than bubbly.
3. Pour the lime filling into your prepared graham cracker crust, smoothing the top with a spatula if necessary to make it even. Place the pie in the oven and bake for exactly 10 minutes; you are looking for the filling to be set but still slightly jiggly in the very center, similar to gelatin.
4. Remove the pie from the oven and place it on a wire rack to cool to room temperature. Once it is no longer hot, transfer the pie to the refrigerator and let it chill for at least 3 hours, or preferably overnight, to allow the filling to firm up completely for clean slicing.
5. When you are ready to serve, beat the heavy whipping cream and powdered sugar in a stand mixer or with a hand mixer until stiff peaks form, then fold in the vanilla extract. Spread or pipe the whipped cream generously over the chilled pie and garnish with extra lime zest for a beautiful presentation.

My Key Lime Pie Secrets

Use real Key West lime juice if you can find it, as it offers a distinct floral aroma that regular limes lack. I always check the label to ensure it is 100% juice for the most authentic Key Lime Pie flavor.

Do not skip the lime zest, because those tiny green specks contain essential oils that amplify the citrus punch. I like to grate the zest directly into the bowl to capture every bit of that fragrant oil.

Watch the baking time closely, as you want the center to still have a slight jiggle when you pull it from the oven. Overbaking can cause the creamy texture to become rubbery, so I pull it out right at the ten-minute mark.

How to Serve This Key Lime Pie

I prefer to serve this pie ice cold, straight from the fridge, to keep the filling firm and refreshing. A generous dollop of homemade whipped cream is the only accompaniment this Key Lime Pie really needs.

You can garnish with thin lime slices or a dusting of extra zest to give it a professional bakery finish. It looks stunning on the table and hints at the zesty flavor waiting inside.

I love seeing your creations, so please follow me on Pinterest to stay connected!

Easy Key Lime Pie

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• Author: Amelia Bryan
• Total Time: 32 min
• Yield: 8 servings
• Diet: Vegetarian

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Description

A classic, creamy Key Lime Pie with a homemade graham cracker crust. The perfect balance of tart and sweet that comes together in minutes.

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Ingredients

• 1 tsp vanilla extract
• 1/2 cup powdered sugar
• 1 cup heavy whipping cream
• zest from 2 regular limes or 4 key limes
• 3/4 cup key lime juice
• 1/2 cup light sour cream
• 28 oz sweetened condensed milk
• 6 tbsp butter melted
• 1/3 cup granulated sugar
• 1 1/2 cups graham cracker crumbs

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Instructions

1. Preheat oven to 375F. Mix graham cracker crumbs, sugar, and butter in a small bowl until it resembles wet sand. Press the crumb mixture firmly into an 8″ – 9.5″ pie pan. Bake for 7 minutes, then remove and let cool for at least 30 minutes.
2. Reduce oven temperature to 350F. In a medium bowl, whisk together the sweetened condensed milk, sour cream, key lime juice, and lime zest until smooth and fully combined.
3. Pour the filling into the prepared graham cracker crust. Bake for 10 minutes until the filling is set but still slightly jiggly in the center.
4. Remove from oven and let the pie cool slightly on a wire rack. Transfer to the refrigerator and chill for at least 3 hours to allow it to set completely.
5. For the topping, beat heavy cream and powdered sugar together in a mixer until stiff peaks form. Beat in the vanilla extract. Spread or pipe the whipped cream on top of the cooled pie and garnish with additional zest if desired.

Notes

Ensure you use 100% Key Lime juice for the best flavor profile. Do not overbake the filling.

• Prep Time: 15 min
• Chilling Time: 3 hr
• Cook Time: 17 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 515
• Sugar: 58g
• Sodium: 260mg
• Fat: 24g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 80mg

Keywords: Key Lime Pie, easy dessert, graham cracker crust, summer dessert, citrus pie