Easy Key Lime Pie Recipe
User Reviews
4.7
Easy Key Lime Pie Recipe
Description
The crust is prepared by combining graham cracker crumbs with sugar and melted butter, then pressing it into a pie pan and baking until golden. The filling mixes sweetened condensed milk with sour cream for creaminess, fresh key lime juice for acidity, and grated lime zest for brightness, achieving a delicate balance of sweet and tart flavors.
After assembling, the pie is baked briefly to set the filling, then cooled before chilling for several hours. The final texture is firm enough to slice cleanly yet creamy and smooth. Whipped cream adds softness while lime slices provide a fresh citrus note when served.
This pie is a refreshing dessert option, especially in warmer weather, and a classic use of key limes. The recipe suggests garnishing to enhance the presentation and flavor. Storage recommendations include refrigeration to maintain freshness and freezing for longer keeping.
Alternatives for sweetened condensed milk and nutritional notes suggest potential ingredient substitutions and calorie considerations not including optional toppings.
Ingredients
- 1½ cups graham cracker crumbs (about 12 whole cracker sheets)
- ⅓ cup granulated sugar
- 6 tablespoons butter melted (¾ stick, unsalted
For the Filling
- 28 ounces sweetened condensed milk (2 cans)
- 1⁄2 cup sour cream
- ¾ cup key lime juice (from about 8 key limes)
- ½ tablespoon lime from 1 key lime, grated zest
- Whipped Cream optional, for serving
- lime optional, for garnish, slices
Instructions
- Preheat oven to 350°F.
- Place crushed graham cracker crumbs, sugar, and melted butter in a medium bowl and stir to combine. Press the mixture into the bottom and sides of a 9-inch pie pan. Bake for 8-10 minutes until golden, then set aside on a wire rack to cool.
- In another mixing bowl, combine the condensed milk, sour cream, lime juice, and lime zest. Whisk until well combined, then pour into the crust.
- Bake for 8-10 minutes, or until the filling has just set. Cool on a wire rack for 30 minutes, then chill in the refrigerator until cold, at least 3 hours.
- Cut the pie into wedges and serve with whipped cream and lime slices, if desired.
Notes
- Keep the pie refrigerated in an airtight container for up to 2 days to maintain freshness.
- For longer storage, freeze the pie for up to 2 months, wrapping carefully to prevent freezer burn.
- Garnish each slice with a fresh lime slice to add flavor and visual appeal.
- Serve with a dollop of whipped cream which complements the tart pie filling.
- If sweetened condensed milk is unavailable, it can be made by combining maple syrup, whole milk, butter, and vanilla extract as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 945 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 945kcal | 47% |
| Carbohydrates | 74g | 25% |
| Protein | 14g | 28% |
| Fat | 69g | 106% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 208mg | 69% |
| Sodium | 271mg | 11% |
| Potassium | 685mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 62g | 124% |
| Vitamin A | 2151IU | 43% |
| Vitamin C | 10mg | 11% |
| Calcium | 519mg | 52% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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