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Best Key Lime Pie

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This Best Key Lime Pie recipe offers the perfect balance of tart and sweet, featuring a buttery graham cracker crust, a creamy, zesty filling, and a luxurious whipped cream topping.

Ingredients

1 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

6 tbsp butter, melted

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

1 cup heavy whipping cream

1/2 cup powdered sugar

1 tsp vanilla extract

Instructions

  1. Preheat the oven to 375°F.
  2. Mix graham cracker crumbs, sugar, and melted butter until well combined. Press into a pie pan to form a crust.
  3. Bake for 7 minutes, then remove and cool for 30 minutes.
  4. Preheat the oven to 350°F.
  5. Whisk together sweetened condensed milk, sour cream, lime juice, and zest. Pour into the cooled crust.
  6. Bake for 10 minutes, then cool slightly.
  7. Chill for at least 3 hours in the refrigerator.
  8. Beat heavy cream and powdered sugar until stiff peaks form. Add vanilla extract and mix until combined.
  9. Spread or pipe whipped cream onto the cooled pie.
  10. Top with additional lime zest, if desired.

Notes

  • Storage: Keep in the refrigerator for up to 3-4 days.
  • Freezing: Can be frozen for up to 2 months if well wrapped.
  • For a dairy-free version, use coconut oil or plant-based butter for the crust and whipped coconut cream instead of whipped cream.
  • Make-ahead: This pie is best when chilled for a few hours before serving.

Nutrition

Find it online: https://recipesbyjanet.com/best-key-lime-pie/