Isn’t key lime pie simply the perfect spring and summer pie? It’s so vibrant and refreshing, just as the bright seasons of the year are. I also 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.
This is no doubt my favorite key lime pie, each bite truly just melts in your mouth. I really like how that little bit of sour cream in the pie just brings a touch of added creaminess. Then the way the fluffy sweetened whipped cream pairs with the tanginess of the pie is just dreamy. Definitely do not serve this pie without the topping.
If you want the little lime wedges for garnish, simply cut the limes into halves from top to bottom, then cut those portions into three wedges and then slices those into little triangles. I just used regular persian limes (those most commonly sold at stores in the U.S.), 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!
Key Lime Pie
Yield: About 8 servings
- 9 graham cracker sheets (4.8 oz) broken into halves
- 2 1/2 Tbsp granulated sugar
- 1/3 cup (2.7 oz) unsalted butter, melted
- 3 large egg yolks
- 1 Tbsp lime zest
- 1 (14 oz) can sweetened condensed milk (don't use fat free)
- 1/2 cup (4oz) strained fresh lime juice
- 1/4 cup (2 oz) full fat sour cream
- 3/4 cup (6.3 oz) heavy cream*
- 3 Tbsp granulated sugar
For the crust:
Preheat oven to 350 degrees. 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. While crust is baking and cooling prepare filling.
For the filling:
Reduce oven temperature to 325 degrees. 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 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.
*If you only want enough for the edges you can make half as much whipped topping but I liked adding a lot when serving, it gives it just a little more sweetness and compliments the pie really well.
Recipe source: Cooking Classy