Easy Key Lime Pie
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5.0
3 reviews
Excellent
Easy Key Lime Pie
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This Key Lime Pie is the perfect blend of sweet and tart. This recipe is so much easier to make than you'd think...especially if you go with bottled Key lime juice! Enjoy!!
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Ingredients
For the Crust
- 1 cup Graham crackers pulverized (use a food processor or rolling pin)
- 1 cup vanilla wafers pulverized (use a food processor or rolling pin)
- 8 tablespoon unsalted butter melted, 1 stick
- ½ cup sugar
For the Filling
- 14 oz can sweetened condensed milk
- 3 egg yolks
- ½ cup key lime juice
- 8 oz sour cream
For the Topping
- 1 cup heavy cream
- 2 tablespoon sugar
- ¼ teaspoon vanilla extract optional
- Lime slices for garnish (optional)
Instructions
Make the Pie Crust
- Preheat the oven to 350°F.
- In a medium-sized bowl, use a fork to mix together the pulverized cookies, melted butter, and sugar (it will still be very crumbly).
- Press into a 9-inch pie dish. Use the back of a spoon or flat measuring cup to compact the mixture, which should go up the sides of the dish.
- Bake for 15 minutes. Remove and let cool on a rack.
Make the Filling
- Preheat oven to 350°F.
- Combine the condensed milk, egg yolks, juice, and sour cream in a medium bowl, and whisk until fully blended and smooth. Pour into the cooled pie crust (it will only go about halfway up the sides).
- Bake the pie for 15 minutes.
- Remove and let cool for at least 15 minutes. Then refrigerate for at least 3 hours to let the filling set.
Make the Topping and Finish the Pie
- Place a medium/large metal mixing bowl in the freezer for 15 minutes.
- Remove bowl from the freezer and add sugar, cream, and vanilla (if using).
- Using an electric hand mixer (or stand up mixer, or by hand with a whisk)...beat the cream on high until medium peaks form (about 5 minutes). If doing by hand...this will take about 20 minutes.
- Pipe the whipped cream to the top of the pie, or spread over completely with a small spatula. Garnish with lime wedges, if desired.
Notes
- NOTE: Watch the video near the top of the recipe for visual guidance.
- NOTE:
- For the crust, we love using a combination of our favorite cookies that we've pulverized in our food processor. Wonderful choices are graham crackers, vanilla wafers, or gingersnap. If you don't have a food processor, you can place the cookies in a baggy and crush them with a mallet, hammer, rolling pin, or bottle.
- You will most likely have some of the crust mixture leftover. It's amazing as a topping for ice cream.
- Be sure to let the crust completely cool after baking before pouring in the batter. You can expedite this process by placing the pie dish on a hot pad in the fridge or freezer for about 10 to 15 minutes.
- Regular lime juice can certainly be substituted for key lime juice, however, key lime juice can be found in the juice aisle of most well-stocked supermarkets, or bought online.
- The topping can be made up to 4 hours in advance.
- The pie keeps in the refrigerator for up 1 one week. You can wrap the pie in foil and freeze for up to 2 months. Let thaw completely before serving.
Nutrition Information
Show Details
Calories
568kcal
(28%)
Carbohydrates
63g
(21%)
Protein
8g
(16%)
Fat
28g
(43%)
Saturated Fat
12g
(60%)
Cholesterol
176mg
(59%)
Sodium
231mg
(10%)
Potassium
285mg
(8%)
Fiber
1g
(4%)
Sugar
50g
(100%)
Vitamin A
1199IU
(24%)
Vitamin C
2mg
(2%)
Calcium
212mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 63g | 21% |
| Protein | 8g | 16% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 176mg | 59% |
| Sodium | 231mg | 10% |
| Potassium | 285mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 50g | 100% |
| Vitamin A | 1199IU | 24% |
| Vitamin C | 2mg | 2% |
| Calcium | 212mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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