This is no doubt my favorite key lime pie! Each bite truly just melts in your mouth. It’s deliciously rich and creamy thanks to the sweetened condensed milk and sour cream and it has the perfect amount of zesty lime flavor. Just be sure to finish with fluffy whipped cream for an over-the-top incredibly satisfying dessert!
The Best Key Lime Pie Recipe!
Key lime pie is a great dessert year round but doesn’t something about it just scream summer?
It’s so vibrant and refreshing and I love that is an easy to make pie that doesn’t require a whole lot of extra effort.
The filling comes together in no time and its so nice that it uses a graham cracker crust so you don’t have to wait for dough to chill and it doesn’t make the big floury mess all over the counter (and the floor, and your shirt and pants if you’re like me).
Plus it’s just meant to be, the way the honey graham cracker flavor pairs with the creamy lime flavor is the perfect match.
I don’t quite have the patients to juice 40 tiny little key limes, but if you’d rather use key limes then by all means go for it! Either way you are going to love it!
Ingredients for Key Lime Pie
- Graham crackers – for the crust
- Granulated sugar – to sweeten the crust
- Unsalted butter – to moisten the crust and help bind it together
- Egg yolks – to help set the pie
- Limes – for bright key flavor
- Sweetened condensed milk – to add richness and sweetness
- Sour cream – for more rich flavor and creaminess
- Heavy cream – for a nice finish to the pie
How to Make Easy Key Lime Pie
- Prepare graham cracker crust mixture, press into pie dish and bake in preheated oven. Cool.
For the filling whisk together egg yolks and lime zest. Stir in sweetened condensed milk, then mix in lime juice and sour cream until well blended.
Set aside to rest about 20 minutes (this allows it time to thicken before pouring into the crust).
Pour into cooled crust and evenly spread.
Bake in preheated oven until nearly set. Let cool then chill.
Serve with whipped topping.
For the whipped topping.
Should I Use Key Limes or Persian Limes?
Either type of lime works perfect here. They taste so similar that I don’t find it necessary to squeeze 40 mini limes (or whatever it takes to get that much juice), the Persian limes work just as well.
More Delicious Lime Recipes to Try!
- Key Lime Cheesecake
- Mini Frozen Key Lime Pies
- Honey Lime Fruit Salad
- Cherry Limeade Cupcakes
- Sparkling Honey Limemade
Key Lime Pie
This is no doubt my favorite key lime pie! Each bite truly just melts in your mouth. It's deliciously rich and creamy thanks to the sweetened condensed milk and sour cream and it has the perfect amount of zesty lime flavor. Just be sure to finish with fluffy whipped cream for an over-the-top incredibly satisfying dessert!
- 9 full graham cracker sheets broken into halves (136g)
- 2 1/2 Tbsp (32g) granulated sugar
- 1/3 cup (76g) unsalted butter, melted
- 3 large egg yolks
- 1 Tbsp lime zest
- 1 (14 oz) can sweetened condensed milk*
- 1/2 cup (120ml) strained fresh lime juice
- 1/4 cup (56g) full fat sour cream
- 3/4 cup (175ml) heavy cream*
- 2 Tbsp (25g) granulated sugar
Preheat oven to 350 degrees.
For the crust: In a food processor pulse graham crackers until they become fine crumbs. Pour into a mixing bowl, whisk in sugar then pour in butter and using a fork stir until evenly moistened.
Pour mixture into a 9-inch pie plate (not deep dish) and spread and press into an even layer along bottom and edges of pie (you won't need to go the entire way up the edge, leave about 1/2-inch).
Bake in preheated oven until golden brown, about 11 - 13 minutes. Remove from oven and allow to cool completely (meanwhile prepare filling). Reduce oven temperature to 325 degrees.
For the filling: In a mixing bowl whisk together egg yolks and lime zest. Stir in sweetened condensed milk, then mix in lime juice and sour cream until well blended.
Set mixture aside to rest about 20 minutes (this allows it time to thicken before pouring into the crust).
Pour into cooled crust and evenly spread. Bake in preheated oven until nearly set, 15 - 16 (pie should jiggle just slightly).
Remove from oven and allow to cool on a wire rack 45 minutes, then chill in refrigerator 4 hours.
Pipe whipped topping over top, garnish with lime wedges if desired and cut into slices. Store pie in refrigerator.
For the whipped topping: In a mixing bowl using an electric hand mixer (or in the bowl of an electric stand mixer fitted with the whisk attachment), whip heavy cream until soft peaks form. Add sugar and whip until stiff peaks form.
*Don't use fat free sweetened condensed milk or it won't turn out the same. Just the standard stuff.