Key Lime Pie

11.25.2018

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!

Slice of key lime pie on a white serving plate. It's made with a layer of graham cracker crust, a creamy sweetened condensed based pie filling and finished with piped with cream and limes.

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.

MY LATEST VIDEOS
MY LATEST VIDEOS

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!

Key Lime Pie | Cooking Classy

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!

 

Remember to subscribe to the Cooking Classy newsletter to receive new recipe notifications delivered to your inbox!

Follow Cooking Classy on Facebook | Instagram | Pinterest | Twitter for all of the latest updates, recipes and content.

Print

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!

Course: Dessert
Cuisine: American
Keyword: Key Lime Pie, Key Lime Pie Recipe
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 8
Calories: 441 kcal
Author: Jaclyn

Ingredients

Crust

  • 9 full graham cracker sheets broken into halves (136g)
  • 2 1/2 Tbsp (32g) granulated sugar
  • 1/3 cup (76g) unsalted butter, melted

Filling

  • 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

Topping

  • 3/4 cup (175ml) heavy cream*
  • 2 Tbsp (25g) granulated sugar

Instructions

  1. Preheat oven to 350 degrees.

  2. 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.
  3. 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). 

  4. 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. 

  5. 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. 
  6. Set mixture aside to rest about 20 minutes (this allows it time to thicken before pouring into the crust).

  7. Pour into cooled crust and evenly spread. Bake in preheated oven until nearly set, 15 - 16 (pie should jiggle just slightly). 
  8. Remove from oven and allow to cool on a wire rack 45 minutes, then chill in refrigerator 4 hours.
  9. Pipe whipped topping over top, garnish with lime wedges if desired and cut into slices. Store pie in refrigerator.
  10. 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.

Recipe Notes

*Don't use fat free sweetened condensed milk or it won't turn out the same. Just the standard stuff.

Nutrition Facts
Key Lime Pie
Amount Per Serving
Calories 441 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 14g 70%
Cholesterol 144mg 48%
Sodium 193mg 8%
Potassium 265mg 8%
Total Carbohydrates 49g 16%
Sugars 38g
Protein 5g 10%
Vitamin A 16.8%
Vitamin C 7.4%
Calcium 18.9%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.

23 comments

  • Katie: This is the most AMAZING pie! Me and my mom were “mmmming” the entire time! We can guarantee that this will not disappoint! So excited to serve this to everyone tomorrow! February 18, 2017 at 7:08pm Reply

    • Jaclyn: I’m so glad you both love it! Thanks for commenting Katie! February 27, 2017 at 12:48pm Reply

  • Kristin H: This pie’s texture was perfect! Smooth, creamy, and light. I was really curious to see how this recipe compared to a classic KLP, since the classic uses whole eggs (instead of just the yolks) and no sour cream. I really liked how the yolks and sour cream improved the texture. This will now be my standard KLP recipe. It’s such an easy pie and I love that it bakes for only 15-16 minutes! July 7, 2016 at 10:07pm Reply

    • Jaclyn: Thanks for the great review Kristin! July 11, 2016 at 3:01pm Reply

  • Victor Gonzalez: I have done it like 10 times and my family love it. Thanks for the recipe. June 17, 2016 at 1:06am Reply

  • Cathy: Hello – Can I make this the day before? May 30, 2016 at 7:38pm Reply

  • Cindy P: Made little pies with this, and they turned out delicious for my brother’s birthday. Thank you! December 21, 2015 at 10:09pm Reply

  • Jessica: i Jaclyn!
    I made your key lime pie recipe but the filling came out somehow curdled and crumbly, rather than silky and smooth!
    One thing that I did that was not in the instruction is that I used an electric mixer and that I beat the yolks for about 3 min before adding the condensed milk. This was a tip I found in other sites that said that this step would result in a creamier filling. Do you think that this made the crumbly texture? Or do you think it might have been overbaking? September 21, 2015 at 10:53am Reply

  • Cathleen @ A Taste Of Madness: I have been dying to try key lime pie! This looks amazing! April 5, 2015 at 9:20pm Reply

    • Jaclyn: Thanks Cathleen! April 6, 2015 at 6:23pm Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d