Key Lime Pie

This creamy key lime pie is sweet and tangy! We use fresh key limes to deliver that iconic flavor. The filling is made with only 4 ingredients: sour cream, sweetened condensed milk, and key limes. It's paired with my homemade graham cracker crust to deliver one of the best pies you'll ever have!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Chill Time 2

Total Time 2 25

Servings servings

Calories 525kcal

Author Whitney Wright

Equipment

Ingredients

1 9 inch graham cracker crust
3 cups sweetened condensed milk about 2.5, 14 oz cans
1/2 cup sour cream full fat
3/4 cup key lime juice about 15-20 limes, depending on how juicy they are
1 tablespoon grated lime zest

Whipped Topping

1 cup heavy cream
1/3 cup powdered sugar
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. Bake the graham cracker crust for 6-8 minutes. Remove from the oven and let cool.
In a large bowl combine the sweetened condensed milk, sour cream, key lime juice, and lime zest. Using a hand mixer, beat until thoroughly combined. About 1 minute. If you don’t have a hand mixer you can use a whisk and just whisk vigorously. Pour the mixture into the graham cracker crust.
Bake for 10 minutes. Tiny pinhole bubbles will begin to burst on the surface of the pie (hard to see so watch closely). Do not brown the pie.
Remove the pie and let sit at room temperature until warm. Then chill thoroughly before serving.
Garnish with freshly whipped cream and lime slices.

Whipped Topping

In a medium sized bowl add the heavy cream, powdered sugar, and vanilla. Beat until stiff peaks form.

Nutrition