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Key Lime Pie
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Key Lime Pie

This Key Lime Pie with Whipped Cream is an easy-to-make summer pie with a graham cracker crust and a light and refreshing lime filling.
Course Dessert
Cuisine American
Keyword key lime, pie
Prep Time 30 minutes
Cook Time 28 minutes
Chill 2 hours
Total Time 2 hours 58 minutes
Servings 8
Calories 663kcal

Ingredients

Graham Cracker Crust

  • 2 cups graham cracker crumbs approx 2 sleeves
  • ¼ cup granulated sugar
  • 6 tablespoons butter - melted

Pie Filling

  • 28 ounces sweetened condensed milk TWO -14 ounce cans
  • ½ cup sour cream
  • 2 key limes zested - (use 3 limes if you want a stronger lime flavor)
  • ¾ cup key lime juice **about 30 Key Limes when freshly juiced
  • 2 large egg yolks

Whipped CreamTopping

  • 8 oz heavy whipping cream
  • 2 teaspoons vanilla extract
  • 3 tablespoons confectioner’s sugar you can reduce to 2 tbsp if you want it less sweet or increase to 4 tbsp for a sweeter whipped cream

Instructions

Graham Cracker Crust

  • Preheat the oven to 350°F.
  • Melt butter and set aside.
  • Crush the graham crackers to fine crumbs using a food processor.
  • Add the sugar to the crumbs and pulse to blend.
  • Add the butter and stir with a fork until mixed. It should resemble wet sand.
  • Reserve 1/4 cup of the crumb mixture for topping the pie, if desired.
  • Transfer the mixture to a 9" deep dish pie pan and press firmly into the bottom and up the sides, to cover - making sure the crust is flat and even.
  • Bake for 6-8 minutes, until just golden, but not browned.
  • Remove from the oven and let it cool completely on a wire rack while you make the filling.
  • *If needed, cool for 10 minutes on the rack, then transfer it to the freezer for 20-30 minutes to cool completely.

Pie Filling

  • Preheat oven again to 350°F.
  • Wash, dry, and zest the limes. Set the zest aside until ready to use.
  • Squeeze the lines until you have 3/4 cup of lime juice (about 24 key limes).
  • Combine the lime juice, sweetened condensed milk, sour cream, egg yolks (if using), and the zest into the bowl of a stand mixer and mix on low until combined. Increase the speed to medium-high for another 2-3 minutes. Be sure to scrape down the sides of the bowl periodically throughout the beating process. Beat well until the batter is thickened. Don’t skip this step - it is what makes it so creamy.
  • Transfer the filling into a COOLED graham cracker crust.
  • Bake at 350 for 15-20 minutes OR until the center of the pie is set, but still jiggles slightly when shaken. IF IT BROWNS - IT HAS BEEN COOKED TOO LONG.
  • Remove the pie from the oven and place it on a cooling rack for at least 30 minutes.
  • Refrigerate the pie for at least 3 hours to set. You want it to completely set and be COLD - this helps with serving clean slices and no one likes warm creamy pie. No good!

Whipped CreamTopping

  • While the pie is cooling, make the whipped cream topping by beating the whipping cream in a cold bowl of a stand mixer until stiff peaks form.
  • Add vanilla and confectioner’s sugar, mixing on low until combined.
  • Increase the speed and whip on medium-high until thick and creamy.
  • Either spread it on top of the chilled pie OR transfer it to a piping bag to decorate the top of the pie with piped stars or swirls.
  • Top with a sprinkle of lime zest, graham cracker crumbs, and a slice of lime.
  • Keep refrigerated until ready to serve and chill any leftovers.

Nutrition

Serving: 1g | Calories: 663kcal | Carbohydrates: 82g | Protein: 16g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 150mg | Sodium: 348mg | Potassium: 459mg | Fiber: 1g | Sugar: 68g | Vitamin C: 3mg | Calcium: 337mg | Iron: 1mg | Net Carbohydrates: 77g