Key Lime Pie

Slice of Best Key Lime Pie on white scalloped dessert plate set over a maroon napkin.

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 (136g) broken into halves
  • 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**
  • 1 1/2 Tbsp (19g) 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 and spread and press into an even layer along bottom and edges of pie dish, coming within about 1/3-inch of the top edge.

  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 15 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 minutes (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 (preferably one that has been chilled in freezer 5 minutes) using an electric hand mixer, whip heavy cream and sugar 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.

**If you want enough cream to cover the pie double the amount of heavy cream and sugar for the topping.