Best Key Lime Pie

This Best Key Lime Pie is the perfect combination of tangy and sweet, with a creamy, velvety filling nestled inside a buttery graham cracker crust. Topped with a luscious homemade whipped cream, it’s simple to make and sure to become a family favorite. Whether for a special occasion or just a treat, this pie is the ultimate citrus dessert.

Why You’ll Love This Recipe

Key Lime Pie is a classic dessert that’s beloved for its perfect balance of tart and sweet. The graham cracker crust adds a wonderful crunch and richness that complements the smooth, tangy filling. The whipped cream topping is the cherry on top, making each bite even more indulgent. Plus, this recipe is quick and easy, perfect for a stress-free dessert that looks and tastes impressive!

Ingredients

For Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs

• ⅓ cup granulated sugar

• 6 tbsp butter, melted

For Key Lime Filling:

• 28 oz sweetened condensed milk

• ½ cup light sour cream

• ¾ cup key lime juice

• Zest from 2 regular limes or 4 key limes

For Whipped Cream Topping:

• 1 cup heavy whipping cream

• ½ cup powdered sugar

• 1 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Graham Cracker Crust: Preheat the oven to 375°F (190°C). In a small bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into an 8″ – 9.5″ pie pan, ensuring the crust is even. Bake for 7 minutes, then remove from the oven and let cool for at least 30 minutes.

2. Prepare the Key Lime Filling: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the sweetened condensed milk, sour cream, key lime juice, and lime zest until smooth. Pour the filling into the prepared graham cracker crust and bake for 10 minutes.

3. Cool and Chill: Let the pie cool slightly at room temperature, then place it in the refrigerator to chill for at least 3 hours. This helps the filling set and ensures the best texture.

4. Make the Whipped Cream Topping: In a mixer, beat the heavy cream and powdered sugar until stiff peaks form. Add the vanilla extract and continue beating until combined. Spread or pipe the whipped cream onto the chilled pie.

5. Serve and Enjoy: Slice the pie and enjoy the tangy, creamy goodness. Garnish with additional lime zest if desired.

Servings and Timing

• Prep Time: 10 minutes

• Cook Time: 17 minutes

• Total Time: 27 minutes (plus 3 hours chilling time)

• Servings: 10 servings

Variations

• Make It Dairy-Free: Substitute the sour cream and heavy cream with coconut milk or a dairy-free alternative, and use a dairy-free graham cracker crust.

• No-Bake Version: Skip baking the filling and chill the pie for a few hours after preparing it to make a no-bake version.

• Add Fruit: For a fun twist, add fresh fruit like raspberries or strawberries on top, or fold them into the filling for extra flavor.

Storage/Reheating

• Storage: Store the pie in the refrigerator for up to 3 days. The pie must remain chilled to preserve its texture and flavor.

• Freezing: You can freeze the pie for up to 1 month. To serve, let it thaw in the refrigerator for a few hours before slicing.

FAQs

1. Can I use regular limes instead of key limes?

Yes, regular limes work well in this recipe. Key limes have a more intense flavor, but regular limes will still give a delicious citrus taste.

2. Can I make this pie in advance?

Yes, this pie needs to chill for at least 3 hours before serving, so it’s perfect for making ahead. You can prepare it a day in advance.

3. Can I use store-bought crust?

Yes, you can use a store-bought graham cracker crust if you’re short on time, though homemade crust adds a fresh, buttery flavor.

4. How do I know when the filling is set?

The filling should be firm to the touch but slightly wobbly in the center after baking. It will set further as it chills.

5. Can I add meringue instead of whipped cream?

Yes, meringue can be used as a topping instead of whipped cream. Just make sure to bake the pie with the meringue topping for a few minutes to brown it.

6. Can I make this pie without an oven?

Yes, a no-bake version can be made by chilling the filling until set, but it won’t have the same firm texture as a baked version.

7. Can I use a different topping for the pie?

You can use a different topping like a fruit compote, lime zest, or even toasted coconut for added flavor and texture.

8. Is there a sugar-free version of this pie?

You can substitute the sweetened condensed milk with a sugar-free version and use a sugar substitute in the crust to make this pie sugar-free.

9. Can I freeze this pie?

Yes, the pie can be frozen for up to 1 month. Let it thaw in the fridge before serving.

10. How can I make this pie less sweet?

To reduce the sweetness, cut back on the sweetened condensed milk slightly, but keep in mind that this will affect the consistency of the filling.

Conclusion

This Best Key Lime Pie is a simple, delicious dessert that perfectly balances tart lime and sweet creaminess. With its buttery graham cracker crust, creamy filling, and fluffy whipped cream topping, it’s sure to become a favorite at any gathering. Whether you’re making it for a summer party or a family dinner, this pie is the ultimate citrus treat!

Best Key Lime Pie

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• Author: Emma
• Total Time: 27 minutes
• Yield: 10 servings
• Diet: Vegetarian

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Description

This Best Key Lime Pie is a perfect balance of tangy and sweet, featuring a creamy filling in a buttery graham cracker crust, topped with fluffy whipped cream. Simple to make and incredibly delicious, this dessert is ideal for any occasion.

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Ingredients

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• 6 tbsp butter, melted
• 28 oz sweetened condensed milk
• ½ cup light sour cream
• ¾ cup key lime juice
• Zest from 2 regular limes or 4 key limes
• 1 cup heavy whipping cream
• ½ cup powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Make the Graham Cracker Crust: Preheat the oven to 375°F (190°C). In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into an 8″-9.5″ pie pan to form the crust. Bake for 7 minutes, then remove from the oven and let cool for at least 30 minutes.
2. Prepare the Key Lime Filling: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the sweetened condensed milk, sour cream, key lime juice, and lime zest. Pour the filling into the prepared graham cracker crust and bake for 10 minutes.
3. Cool and Chill: Let the pie cool slightly, then refrigerate it for at least 3 hours to set and chill completely.
4. Make the Whipped Cream Topping: Using a mixer, beat the heavy whipping cream and powdered sugar until stiff peaks form. Add vanilla extract and beat until combined. Spread or pipe the whipped cream onto the chilled pie. Garnish with extra lime zest if desired.
5. Serve and Enjoy: Slice and serve the creamy, tangy goodness of this perfect Key Lime Pie!

Notes

• For a more intense lime flavor, you can use freshly squeezed key lime juice or mix regular lime juice and key lime juice.
• The pie needs to chill for at least 3 hours to set properly, so make sure to plan ahead.

• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Category: Dessert, Pie, Citrus Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 26g
• Sodium: 170mg
• Fat: 22g
• Saturated Fat: 14g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 60mg