There is nothing quite as scrumptious as a fresh homemade Key Lime Pie. In fact this is one of my favorite desserts. It is all gone now but just the thought if it is making my mouth water. It really is quite the easy pie to make even with a homemade graham cracker crust.
Are you a pie or cake person? Somedays I am absolutely convinced that I am a pie person but other days I swear that I am a cake person! You got to love pies with an easy graham cracker. They come together so quickly and taste so amazing. This pie, Rich Chocolate Pie, Lemon Chiffon Pie, and Strawberry Cream Cheese Pie are just a few of our favorites with a graham cracker crust.
Why this recipe works!
- This easy lime pie is so incredibly delicious. It will quickly become a family favorite for birthdays, holidays and potlucks.
- With a four ingredient crust and four ingredient filling this pie comes together quickly and easily with great results.
- All the ingredients for this scrumptious dessert are readily available at your local grocery store.
What are key limes?
The key lime is smaller, more yellow then green when ripe and has both a sweet and tart taste. These delectable little limes are usually only available during the summer months here in the United States however this pie is scrumptious made with Persian limes too. If you get the chance to make this delectable pie with honest to goodness key limes don’t pass up the chance. You will be delighted with the results and you can be the judge of which one you like better.
How do you make Key Lime Pie?
Start by mixing the graham crackers, melted butter, sugar, and cinnamon. Then press into a pie plate and bake in the oven for about 7 minutes. Let cool for about 30 minutes before starting the key lime filling. Next whisk together the sweetened condensed milk, lime juice, sour cream and lime zest. Pour into the cooled pie crust and bake for 9-10 minutes. Cool to room temperature before placing in the fridge to chill for at least 3 hours. While the pie is chilling place the bowl and beaters for whipping the cream in the freezer.
Once the pie has chilled using a stand or hand mixer with whisk attachment beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over the fully chilled pie. If desired garnish with lime zest and lime slices.
Recipe notes and helpful tips
- Key limes are less tart than their Persian lime sisters however they are usually only available here in the United States during the summer months. I have found this pie just as delectable (albeit a little more tart) with Persian limes.
- Making your own graham cracker crust is a breeze and you use a spoon or the bottom of a metal measuring cup to press the crumbs into the pie plate. They both come in very handy on the sides and bottom edges.
- Do not bake this pie longer than the 9-10 minutes time. Little tiny bubbles will start to surface on the pie but you can barely see them.
- If preparing the whole pie in advance it is best to stabilize your whipped cream. That way you are not in the kitchen piping out your whipped cream at the last minute.
- Store loosely covered with plastic wrap for up to 3 days in the fridge. Or flash freeze by putting in the freezer until frozen then transfer to a Ziploc freezer bag. Freeze for up to 2 months. Thaw in the refrigerator.
- I would suggest making the stabilized whipped cream if you want the pie to look good for days. However if you are just preparing the crust and the filling in advance but not serving until later you could simply pipe on the whipped cream right before serving.
- For an extra speedy key lime pie buy a ready made graham cracker crust and used canned whipped cream.
More desserts you will love!
- Coconut Cream Pie
- Lemon Pound Cake
- Creamy Butterscotch Pie
- Easy Lemon Curd
- Watergate Salad
- Strawberry Cobbler
This post was originally published February 24, 2014 and was republished December 5, 2020 with new content.
PrintKey Lime Pie
This homemade key lime pie is an amazing treat! It’s a perfect combination of tart and sweet from key limes, and creaminess from sour cream. Refreshing, flavorful, and sure to please any crowd!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- 6 tablespoon unsalted butter melted
- ⅓ cup sugar
- ¼ teaspoon ground cinnamon
Key Lime Pie Filling
- 2 (14 ounce) cans sweetened condensed milk
- ¾ cup key lime juice
- ½ cup sour cream
- 2 tablespoons grated key lime zest
Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degree.
- Mix the graham crackers, melted butter, sugar, and cinnamon. Then press into a 9 inch pie plate and bake in the oven for 7 minutes. Let cool for 30 minutes before starting the key lime filling.
- Preheat oven to 350 degrees. Whisk together the sweetened condensed milk, lime juice, sour cream and lime zest. Pour into the cooled pie crust and bake for 9-10 minutes. Cool to room temperature before placing in the fridge to chill for at least 3 hours. While the pie is chilling place the bowl and beaters for whipping the cream in the freezer.
- Once the pie has chilled using a stand or hand mixer with whisk attachment beat the heavy whipping cream, powdered sugar, and vanilla until stiff peaks form. Spread or pipe over the fully chilled pie.
- If desired garnish with lime zest and lime slices.
Notes
- Key limes are less tart than their Persian lime sisters however they are usually only available here in the United States during the summer months. I have found this pie just as delectable (albeit a little more tart) with Persian limes.
- Making your own graham cracker crust is a breeze and you use a spoon or the bottom of a metal measuring cup to press the crumbs into the pie plate. They both come in very handy on the sides and bottom edges.
- Do not bake this pie longer than the 9-10 minutes time. Little tiny bubbles will start to surface on the pie but you can barely see them.
- If preparing the whole pie in advance it is best to stabilize your whipped cream. That way you are not in the kitchen piping out your whipped cream at the last minute.
- Store loosely covered with plastic wrap for up to 3 days in the fridge. Or flash freeze by putting in the freezer until frozen then transfer to a Ziploc freezer bag. Freeze for up to 2 months. Thaw in the refrigerator.
- I would suggest making the stabilized whipped cream if you want the pie to look good for days. However if you are just preparing the crust and the filling in advance but not serving until later you could simply pipe on the whipped cream right before serving.
- For an extra speedy key lime pie buy a ready made graham cracker crust and used canned whipped cream.
Keywords: best key lime pie recipe, how to make key lime pie, can you freeze key lime pie, what is key lime pie
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