Key Lime Pie – make this simple and easy pie with homemade graham crackers crust, smooth filling from sweetened condensed milk, sour cream, key lime juice and zest with whipped cream on top and you’ll surely enjoy every bite of it.
Key Lime Pie
This pie is perfect for hot summer days, so now is the right time for enjoying its incredible taste. Combination of sweet and sour filling and buttery graham cracker crust with whipped cream on top is really amazing. Why do I like Key Lime Pie? It’s simple and easy to prepare. I love sweet and sour combination.
Necessary ingrediendts:
- Graham cracker crumbs
- Unsalted butter
- Brown sugar
- Sweetened condensed milk
- Sour cream
- Key lime juice
- Key lime zest
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
You will find the amount of ingredients and a detailed description of the preparation at the bottom of the post in the recipe card.
Necessary ingredients for Key Lime Pie
How to prepare Key lime Pie?
This pie is very simple and easy to prepare and it doesn’t require a lot of time.
1. Homemade graham cracker crust with only three ingredients is tastier than the one you can buy in supermarkets and it’s simple and easy to make. Combine the necessary ingredients, transfer to a pie plate, press and bake.
Make The Crust
2. Filling is made with only 4 ingredients, it’s quick and easy – whisk together the ingredients until you get a smooth mixture.
Make The Filling
3. Then, spread the filling over the baked and cooled crust, bake for 10 minutes and let cool. Topping is made with 3 ingredients. Beat them until stiff peaks form, then top the pie with whipped cream and decorate.
Spread the filling over the crust and bake the pie. Top with whipped cream and decorate.
That’s it. As you can see – very quick, easy and simple. Made with few simple ingredients and yet very tasty and refreshing, this pie is definitely one of my favorites. You don’t need any experience in making desserts and you’ll love the result.
Key Lime Pie
Lime vs key lime: Key lime is smaller and more sour than lime. Key lime juice is yellow, unlike lime which has green juice.
How to store it? Keep the baked pie in the fridge for 3-4 days.
Can it be frozen? Yes, it can. Cool it first, then put parchment paper on top and cover with plastic foliage. Freeze it for up to 3 months. Thaw overnight in the fridge. Top with whipped cream before serving.
Can I make it ahead of time? To prevent the crust from becoming soggy, make it the day before. Make the filling on the day of serving, bake the pie and cool it.
This pie is eggless, so it’s texture is lighter and silkier. Key lime pie, an incredible dessert I like preparing. Do the same, you will be amazed how easily you will prepare it and enjoy every bite of it, for sure.
If you are a fan of pies and you enjoy preparing them, MILLIONAIRE PIE – Easy No Bake Recipe and PINEAPPLE CREAM PIE are a great choice for hot summer days. If you prefer sour desserts, THE EASIEST LEMON CHEESECAKE is the right choice!
You can also try to make this amazing KEY LIME PIE LASAGNA from a famous blogger OMG CHOCOLATE DESSERTS.
Millionaire Pie
Key Lime Pie
Yield:
8-10
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
20 minutes
Key Lime Pie – make this simple and easy pie with homemade graham crackers crust, smooth filling from sweetened condensed milk, sour cream, key lime juice and zest with whipped cream on top and you’ll surely enjoy every bite of it.
Ingredients
CRUST
- 1 1/2 cuos Graham Cracker Crumbs
- 5 tbsp Brown Sugar
- 5 tbsp Unsalted Butter - melted
FILLING
- 2 (14 Oz) cans sweetened condesed milk
- 1/2 cup sour cream
- 3/4 cup Key Lime Juice
- Zest from 4 Key Limes
TOPPING
- 3/4 cup Heavy Whiping Cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
GARNISH
- Grated Key Lime zest - optional
- Key Lime Slices - optional
Instructions
TO MAKE THE CRUST
- Preheat the oven to 350 F. In a small bowl, combine graham cracker crumbs, brown sugar and melted unsalted butter. Mix with a fork so that the crumbs are evenly coated.
- Transfer the mixture to a 9-inch pie plate, spread evenly over the bottom and sides, and press gently with your hands or a solid object to form a crust.
- Bake for 10 minutes until lightly browned. Remove from the oven when ready and cool at room temperature for about 30 minutes.
TO MAKE THE FILLING
- In a large bowl, whisk together the sweetened condensed milk, sour cream, juice and key lime zest until smooth. Pour over the cooled graham cracker crust and smooth the top.
- Bake at 350 degrees F for 10 minutes. Cool at room temperature for 30-40 minutes and then in the fridge for 3-4 hours
TO MAKE THE WHIPPED CREAM
- In a medium-sized bowl, beat the heavy whipping cream with an electric mixer until soft peaks form. Then add the powdered sugar and vanilla and beat until stiff peaks form.
- Transfer to a piping bag. Top the pie with whipped cream, then decorate with key lime slices and zest.
Notes
- How to store it? Keep the baked pie in the fridge for 3-4 days.
- Can it be frozen? Yes, it can. Cool it first, then put parchment paper on top and cover with plastic foliage. Freeze it for up to 3 months. Thaw overnight in the fridge. Top with whipped cream before serving.
- Can I make it ahead of time? To prevent the crust from becoming soggy, make it the day before. Make the filling on the day of serving, bake the pie and cool it.