Name: Key Lime Pie Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 4 h 33 min
Cuisine: American
Ingredients: 12 Graham Cracker Sheets; 6 Tablespoons Salted Butter (melted); 2 (14-ounce) cans Sweetened Condensed Milk; 2 large Egg Yolks; 1/2 cup Sour Cream (preferably full-fat); 3/4 cup Key Lime Juice (or regular limes); Zest from 1 Lime; 1 1/2 cups Heavy Cream; 1/3 cup Powdered Sugar

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Introduction

Key Lime Pie is a classic American dessert known for its tangy, creamy filling and buttery graham cracker crust. This refreshing pie combines tart key lime juice with a smooth, sweet base that’s perfect for warm weather or any time you crave a bright citrus treat.

A round key lime pie with three visible layers: a crumbly, golden-brown crust forms the base and edges; a smooth, pale yellow filling sits in the center; and a ring of white whipped cream surrounds the filling near the crust. On top of the whipped cream, thin, round slices of bright green lime are arranged closely together in a circular pattern, with fresh green mint leaves placed evenly around the limes for decoration. The pie is on a white plate, set on a white marbled surface, with scattered lime slices around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 Graham Cracker Sheets
6 Tablespoons Salted Butter (melted)
2 (14-ounce) cans Sweetened Condensed Milk
2 large Egg Yolks
1/2 cup Sour Cream (preferably full-fat)
3/4 cup Key Lime Juice (or regular lime juice)
Zest from 1 Lime
1 1/2 cups Heavy Cream
1/3 cup Powdered Sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a food processor, pulse the graham cracker sheets until they turn into fine crumbs. If you don’t have a processor, crush them inside a large Ziploc bag using a rolling pin. Stir in the melted salted butter until the crumbs are evenly coated.
Step 2: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan, using the back of a measuring cup or a small glass to compact it. Bake the crust in the preheated oven for 8 minutes, then remove and let it cool.
Step 3: In a medium bowl, whisk together the sweetened condensed milk, egg yolks, key lime juice, lime zest, and sour cream until smooth and well combined.
Step 4: Pour the filling mixture into the cooled graham cracker crust and bake at 350°F (175°C) for 10 minutes. After baking, let the pie cool to room temperature before chilling.
Step 5: Refrigerate the pie for at least 4 hours to allow the filling to set completely.
Step 6: While the pie chills, whip the heavy cream in a large bowl until soft peaks form. Gently fold in the powdered sugar. Serve the pie with a dollop of whipped cream on each slice or pipe it over the entire pie for a decorative finish.

Tips & Variations

Use freshly squeezed key lime juice for the most authentic tart flavor; bottled juice works in a pinch but may be less vibrant.
For a gluten-free version, substitute graham crackers with gluten-free graham crumbs or crushed gluten-free cookies.
Add a teaspoon of vanilla extract to the filling for added depth.
Garnish with extra lime zest or thin lime slices to brighten presentation and flavor.

Storage

Store the pie covered in the refrigerator for up to 3 days. The filling will continue to firm up as it chills. If you need to keep it longer, wrap it tightly with plastic wrap and freeze for up to 1 month; thaw overnight in the fridge before serving. Reheat is not recommended as it may alter the creamy texture.

How to Serve

A round key lime pie sits on a white plate, placed on a white marbled surface. The pie has a crumbly light brown crust as the bottom layer, topped with a smooth, pale yellow creamy filling that fills most of the pie. Around the edge of the filling is a ring of white whipped cream, piped in soft peaks. On top of the whipped cream, thin slices of bright green lime are arranged close together, some slightly overlapping, with small sprigs of fresh green mint leaves scattered evenly. The overall look is fresh and vibrant, with a mix of soft and crisp textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular lime juice instead of key lime juice?

Yes, regular lime juice can be used if key lime juice is unavailable. The flavor will be slightly less tart and distinct, but still delicious.

Do I have to bake the pie filling?

Baking the filling briefly helps it set properly and improves the texture. While some no-bake recipes exist, this version yields a firmer, creamier pie.