Description
This classic Key Lime Pie features a buttery graham cracker crust filled with a tangy and creamy key lime filling, topped with light whipped cream. The perfect balance of tart and sweet, this chilled dessert is refreshing and ideal for any occasion.
Ingredients
Scale
Crust
- 12 Graham Cracker Sheets
- 6 Tablespoons Salted Butter (melted)
Filling
- 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
Topping
- 1 1/2 cups Heavy Cream
- 1/3 cup Powdered Sugar
Instructions
- Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C). Using a food processor, pulse the graham crackers until they become fine crumbs. Add the melted salted butter and pulse again until fully combined. If you don’t have a food processor, place the graham crackers in a large Ziploc bag and crush them with a rolling pin until finely ground. Transfer the crumbs to a bowl, add the melted butter, and mix well.
- Form and Bake the Crust: Press the graham cracker mixture firmly and evenly 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 tightly. Bake the crust in the preheated oven for 8 minutes. Once baked, remove the crust and set it aside to cool completely.
- Make the Key Lime Pie Filling: 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. Pour this mixture evenly into the cooled graham cracker crust.
- Bake the Pie Filling: Return the pie to the oven and bake for 10 minutes. This helps the filling set slightly without overcooking it.
- Chill the Pie: After baking, allow the pie to cool to room temperature, then refrigerate it for at least 4 hours. Chilling is crucial as it lets the filling fully set and develop its flavors, making it easy to slice.
- Prepare the Whipped Cream Topping: In a large bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue whipping until stiff peaks form. You can either spoon dollops of whipped cream on each pie slice or pipe it decoratively over the whole pie.
- Serve: Slice the chilled pie and serve with the fresh whipped cream topping. Enjoy this refreshing and tangy dessert!
Notes
- Use fresh key lime juice if possible for the most authentic flavor, but regular lime juice works as a great substitute.
- Make sure to chill the pie for at least 4 hours to ensure proper setting; overnight chilling is even better.
- For a gluten-free version, substitute gluten-free graham crackers in the crust.
- To avoid overbaking, keep a close eye on the pie filling during the 10-minute bake; it should just set and not brown.
- The whipped cream topping can be sweetened to taste or flavored with a hint of vanilla extract if desired.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Key Lime Pie, Key Lime, Pie, Graham Cracker Crust, Lime Dessert, Summer Dessert, Creamy Pie
