Servings
Font
Back
Key Lime Pie
5 from 75 votes

Key Lime Pie

Key Lime Pie combines a graham cracker and nut crust with a smooth filling of sweetened condensed milk, sour cream, egg yolks, fresh lime juice, and zest. Baked until just set, it results in a creamy, tart dessert with a crisp crust and a fresh citrus aroma. Whipped cream topping adds lightness, while lime zest garnish highlights the pie's bright flavors, suited for chilled serving.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 10 slices
Calories: 324 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Crust:
  • 1 cup graham cracker crumbs
  • 1/2 cup walnut pecans, almonds or macadamia nuts work as well, if you are allergic, just use extra 1/2 cup graham cracker crumbs, ground
  • 3 tablespoons granulated sugar white
  • 5 tablespoons butter melted, unsalted
For the Filling:
  • 2 cans sweetened condensed milk 14-ounces per can
  • 1/2 cup sour cream
  • 3 egg large yolks
  • lime zest of 1 large key lime or lime
  • 1/2 cup lime juice from about 8 limes, Key lime or regular lime
Whipped Cream:
  • 1 1/2 cups heavy whipping cream full fat and cold
  • 2 tablespoons granulated sugar white
  • 1 teaspoon vanilla extract
Garnish:
  • Whipped Cream
  • lime key lime zest
  • lime key lime slices

Instructions

Make the Crust:
    Cup of Yum
  1. Using a fork, stir together the crust ingredients in a medium bowl until fully combined and the graham cracker crumbs are moist.
  2. Press the mixture into a 9-inch pie dish or springform pan. Using your hands or a measuring cup, press and pat down the bottom and sides.
  3. Chill for 20-30 minutes. I prefer to put it in the freezer for 20 minutes.
Make the Filling:
  1. Preheat the oven to 350 degrees F.
  2. Combine condensed milk, sour cream, and egg yolks in a medium bowl. Whisk together on medium speed until thoroughly combined.
  3. Add (key) lime juice and (key) lime zest. Whisk until thoroughly combined.
  4. Pour the mixture into the prepared crust.
Bake:
  1. Bake for 25-30 minutes in the preheated oven. Do NOT brown the pie; only the crust should start turning a nice golden-brown color.
Store:
  1. Remove from the oven and cool on a cooling rack. When cool, transfer it to the fridge. Chill the pie thoroughly in the refrigerator for 3-4 hours before serving.
  2. Serve cold, and do not keep at room temperature for more than one hour.
Whipped Cream:
  1. In a large bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form.
  2. Add the whipped cream to a piping bag fitted with a star tip and pipe it on top of the pie, or use a spatula to spread it onto the pie.
Garnish:
  1. Garnish with (key) lime slices, (key) lime zest, and whipped cream if desired.

Notes

  • Use fresh lime juice and zest to ensure vibrant, authentic citrus flavor in the pie filling.
  • Keep the pie thoroughly chilled and avoid leaving it out for more than an hour to maintain texture.
  • The graham cracker crust with walnuts offers a crisp base; nuts can be substituted as needed or replaced with extra graham crumbs if allergic.
  • If Key limes are unavailable, combine regular lime juice with a bit of lemon juice for a similar tart flavor.
  • Sweetened condensed milk thickens and sweetens the filling, unlike evaporated milk.

Nutrition Information

Serving 0g Calories 324kcal (16%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 28g (43%) Saturated Fat 14g (70%) Cholesterol 148mg (49%) Sodium 82mg (3%) Potassium 112mg (2%) Fiber 0g (0%) Sugar 8g (16%) Vitamin A 885IU (18%) Vitamin C 5.8mg (6%) Calcium 62mg (6%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 10 slices

Amount Per Serving

Calories 324

% Daily Value*

Serving 0g
Calories 324kcal 16%
Carbohydrates 16g 5%
Protein 3g 6%
Fat 28g 43%
Saturated Fat 14g 70%
Cholesterol 148mg 49%
Sodium 82mg 3%
Potassium 112mg 2%
Fiber 0g 0%
Sugar 8g 16%
Vitamin A 885IU 18%
Vitamin C 5.8mg 6%
Calcium 62mg 6%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.