Best Key Lime Pie
The Best Key Lime Pie recipe EVER! A buttery graham cracker crust filled with a sweet-tart, creamy lime filling and topped with fluffy whipped cream. So easy and irresistibly delicious!
Equipment
- Pie Pan (8 to 9.5 inch)
- Mixing Bowls
- Whisk
- Spatula
- Measuring Cups and Spoons
- Hand Mixer or Stand Mixer
- Oven
- Zester or Grater
Ingredients
Graham cracker crust
- 1.5 cups graham cracker crumbs
- 0.33 cup granulated sugar
- 6 tbsp butter melted
Key Lime Filling
- 28 oz sweetened condensed milk
- 0.5 cup light sour cream
- 0.75 cup key lime juice
- zest from 2 regular limes or 4 key limes
Whipped Cream Topping
- 1 cup heavy whipping cream
- 0.5 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into a pie pan. Bake for 7 minutes. Cool for at least 30 minutes.
- Preheat oven to 350°F. In a bowl, whisk together sweetened condensed milk, sour cream, lime juice, and lime zest. Pour filling into prepared crust and bake for 10 minutes.
- Allow pie to cool slightly before chilling in the refrigerator for at least 3 hours.
- Beat heavy whipping cream with powdered sugar until stiff peaks form. Beat in vanilla. Spread or pipe on cooled pie and garnish with extra lime zest if desired.
Notes
Use bottled key lime juice if fresh key limes aren't available. Let pie chill fully before slicing. Can be made ahead and stored in fridge for up to 3 days.