Go Back
–+ servings
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. Made with few simple ingredients and yet very tasty and refreshing, this pie is definitely one of my favorites.

Key Lime Pie

by Dragana Raosavljev
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. 
No ratings yet
Print Recipe Rate this Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 20 minutes
Course Cheesecake and Pie
Cuisine American
Servings 8 -10
Calories 225

Ingredients
  

CRUST

  • 1 ½ cuos Graham Cracker Crumbs
  • 5 tablespoon Brown Sugar
  • 5 tablespoon Unsalted Butter - melted

FILLING

  • 2 14 Oz cans sweetened condesed milk
  • ½ cup sour cream
  • ¾ cup Key Lime Juice
  • Zest from 4 Key Limes

TOPPING

  • ¾ cup Heavy Whiping Cream
  • 2 tablespoon powdered sugar
  • ½ teaspoon 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.
  • 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.
  • 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 
  • Filling is made with only 4 ingredients, it’s quick and easy - whisk together the ingredients until you get a smooth mixture.
  • 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. 
  • 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.

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.

Nutrition

Serving: 1gCalories: 225kcalCarbohydrates: 17gProtein: 2gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 5gCholesterol: 49mgSodium: 49mgFiber: 1gSugar: 12g
Tried this recipe?Please consider Leaving a Review!
QR Code linking back to recipe