Ah, Key lime pie—tangy, creamy, and perfectly sweet! Let’s go for a classic version that’s simple but absolutely delicious.
Ingredients (for 9-inch pie)
For the crust:
- 1 ½ cups graham cracker crumbs (about 10–12 full crackers)
- ⅓ cup sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 3 cups sweetened condensed milk (about 2 cans)
- ½ cup sour cream
- ¾ cup fresh key lime juice (or regular lime juice if needed)
- Zest of 2 limes
For the topping:
- 1 cup heavy whipping cream
- 2–3 tbsp powdered sugar
- Optional: lime slices or zest for garnish
Instructions
- Make the crust:
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
- Press into a 9-inch pie pan (bottom and up the sides).
- Bake 8–10 minutes, then cool slightly.
- Prepare the filling:
- In a bowl, whisk together sweetened condensed milk, sour cream, lime juice, and lime zest until smooth.
- Pour into the cooled crust.
- Bake the pie:
- Bake at 350°F (175°C) for 10–12 minutes, just until tiny pinhole bubbles appear at the surface (don’t overbake; the filling should remain creamy).
- Cool to room temperature, then refrigerate at least 3 hours (ideally overnight) to fully set.
- Make the topping:
- Whip heavy cream with powdered sugar until stiff peaks form.
- Spread or pipe over chilled pie before serving.
- Garnish with lime slices or zest if desired.
Tips
- Key lime juice: Fresh is best for authentic flavor, but bottled works in a pinch.
- Make it extra tangy: Add a little more lime zest on top for a zingy finish.
- No-bake option: Mix crust, filling, and chill without baking for a quicker version.
If you want, I can also give a restaurant-style version that uses a buttery, toasted graham crust and has the perfect balance of tart and sweet—the kind that wows guests every time.
Do you want that version too?
