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A metal spatula holding up a slice of key lime pie.
5 from 2 votes

Key Lime Pie

This creamy key lime pie is sweet and tangy.
Prep Time: 15 mins
Cook Time: 10 mins
Chill Time: 2 hrs
Total Time: 2 hrs 25 mins
Servings: 8 servings


  • 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


  • 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. 


Calories: 525kcal (26%), Carbohydrates: 71g (24%), Protein: 10g (20%), Fat: 24g (37%), Saturated Fat: 15g (75%), Cholesterol: 87mg (29%), Sodium: 169mg (7%), Potassium: 495mg (14%), Fiber: 1g (4%), Sugar: 68g (76%), Vitamin A: 845IU (17%), Vitamin C: 10mg (12%), Calcium: 364mg (36%), Iron: 1mg (6%)