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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Kara
The sour cream made it extra creamy. I spread the whipped cream over the top instead of piping it. Perfection! I could eat this all summer long and not get tired of it. 🙂
Biana
Love Key lime pie! Such a delicious flavor, a perfect summer dessert.
Andrea
Oh my, this is heaven in pie form. Excited that now I can make my favorite pie any time I want.
Tara
Oh yum! Such a wonderful and refreshing summertime pie! This looks so good and I love that creamy texture.
Emily Liao
This key lime pie was perfect! Everyone enjoyed it.
monika
How many GRAMS is that of graham crackers? I ask because I don’t use graham crackers…I only have Petit Beurre biscuits at home. Thank you.
Beth Pierce
About 150 grams
maryanne
I’ve never made key lime pie before, but this recipe sounds incredible! And the photos are mouth-watering! Can’t wait to try this!
Michelle
Such a delicious and beautiful dessert! Loved how easily the crust came together, and the filling was just divine!
Alison
I absolutely love key lime pie this time of year! So tart, and sweet at the same time!
Sharon
When the weather warms up this is one of my favorite treats to make. Tart and sweet!
Marie-Charlotte Chatelain
This recipe is just what I’ve been looking for for Mother’s Day! LOVE this so much! As soon as I find some proper limes, this will be tried!
Allyssa
lime is one of my favorite recipe! This is amazing! so excited to try this. Thank you so much for sharing!
Danielle Wolter
What a huge hit! This pie came out so yummy, I can’t wait to make it again. We specially loved the crust on it!
Jo
Now I found the perfect recipe for key lime pie! Definitely making this again!
Jeannette
What a perfect Easter dessert! So good to make ahead of time and leave in the fridge before serving. The zest is perfect to finish a meal with!
Dannii
This looks so light and fresh! Perfect for a hot summer day!