There is nothing quite as scrumptious as a fresh homemade Key Lime Pie. In fact, this is one of my favorite desserts. It really is quite an easy pie to make, even with a homemade graham cracker crust and the fresh flavor of key limes. You don’t have to go to the Florida Keys to get your key lime pie fix.
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 than 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 when made with regular 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?
In a medium bowl, stir together the graham crackers, melted butter, sugar, and cinnamon. Then press into a 9-inch pie plate and bake in the oven for about 7 minutes. Let cool for about 30 minutes before starting the key lime filling. Next, in a mixing bowl, whisk together the sweetened condensed milk, lime juice, sour cream, and lime zest. Pour the mixture into the cooled pie crust and bake for 9-10 minutes. Cool to room temperature on a wire rack before placing it 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 mixer or handheld electric mixer with the 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 or, as we refer to them, regular 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 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 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 it in the freezer until frozen, then cover it with several layers of plastic wrap. 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 preparing the crust and the filling in advance but not serving until later, you could 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 pies to try!
Easy Key Lime Pie Recipe
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 degrees.
- Mix the graham crackers, melted butter, sugar, and cinnamon together. Press into a 9-inch pie pan 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 mixer or handheld electric mixer with the 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 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 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 it in the freezer until frozen, then cover it with several layers of plastic wrap. 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 preparing the crust and the filling in advance but not serving until later, you could 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.
Nutrition
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Kim
Incredible recipe and incredible results!
Beth Pierce
Thank you, Kim!
Kushigalu
Gorgeous and delicious pie recipe. Thanks a lot for sharing.
Beth Pierce
The pleasure is all mine!
Quynh
I made this recipe as instructed and it turned out AMAZING!!! Saving this to make again.
Beth Pierce
Thanks, Quynh!
Beth
This is my new favorite pie. Yummy! I’m going to make it again next weekend when we have guests coming.
Beth Pierce
Thanks, Beth! So glad that you liked it!
Katherine
My friend suggested that I try your recipe, and it was a hit! Just like the Key Lime Pie at my favorite restaurant.
Beth Pierce
Thanks, Katherine! So glad that you liked it!
Dannii
Such a flavour packed and refreshing dessert. Perfect for summer.
Beth Pierce
Thanks, Dannii! I could not agree more!
Jessie
This pie was a hit at the 4th of July BBQ I took it to and it was so easy to make!!
Caitlyn Erhardt
WOW! This pie had so much flavor and the best silky texture. Will be making again for sure.
Anaiah
My husband is a sucker for key lime pie but I could never find a decent recipe that he would like. I am so glad I came across yours because he absolutely loved it! Definitely making this for every special occasion.
Biana
This Key Lime Pie looks amazing! A perfect summer dessert.
Cyd
I am obsessed with key lime pie, but have never found a recipe that I loved. This one is so good – I’ll be making it again!
Heather Rose
My key-lime loving husband devoured this! What a great recipe!
Kara
I hadn’t ever made a key lime pie with sour cream before, but it really does make the pie extra creamy! So tasty and refreshing, and so easy to make!
Betsy
So creamy! And the sweetness and tartness are absolutely spot on! Perfection. Love this pie!