Traditional Key Lime Pie Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
28 mins
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Additional Time
3 hrs
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Total Time
3 hrs 48 mins
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Servings
10 -12 slices
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Calories
447 kcal
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Cuisine
American
Traditional Key Lime Pie Recipe
Description
The Traditional Key Lime Pie Recipe combines a buttery graham cracker crust with a zesty filling made from fresh key lime juice, sweetened condensed milk, sour cream, and egg yolks. The crust is pressed into a pie dish and baked briefly to set before cooling. The filling is blended with lime zest and juice, then poured into the crust and baked again to achieve a firm yet creamy consistency. The recipe concludes with whipped cream flavored lightly with vanilla and powdered sugar to crown the pie.
This pie offers a distinctive sweet and tart flavor thanks to the use of numerous fresh key limes, although Persian limes can be used as a substitute if preferred. The creamy texture contrasts with the crumbly crust, making it a well-rounded dessert.
The pie is typically served chilled and often enjoyed as a refreshing dessert after a meal or on warm days. The tart citrus notes complement the richness of the filling and cream, providing a light finish to any gathering.
Readers have options such as making mini pies using the batter or substituting gluten-free graham cracker crumbs for a gluten-free version. Egg-free variations are possible, though the texture may be less creamy. Sour cream can also be swapped with full-fat or 2% Greek yogurt for taste variations. When using Persian limes, adding extra zest intensifies the tartness. For convenience, certain brands of bottled key lime juice can substitute fresh juice.
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs 1 sleeve equals about a cup
- 1/4 cup sugar
- 6 Tablespoons butter melted
Key Lime Pie Filling
- 2 cans sweetened condensed milk 14 ounce cans, I love Organic
- 1/2 cup sour cream I use full fat, may use Greek Yogurt too
- 2-3 lime zested (Persian limes may be used, key
- 3/4 cup lime juice about 30 Key Limes or about 9 Persian limes, or if storebough I recommend Nellie and Joe's, key lime
- 2 large egg yolk
Whipping Cream
- 8 oz heavy whipping cream
- 1-2 teaspoons vanilla extract
- 2-4 tablespoons powdered sugar
Instructions
GRAHAM CRACKER CRUST
- Preheat oven to 350°F. Melt butter and set aside. Finely crush graham crackers in food processor, blender or freezer baggie with rolling pin until all the same size. Add in sugar and pulse a few times until blended, pour in butter and stir with fork or pulse a couple times until mixed. Reserve 1/4 cup crumb mixture for topping, if desired.
- Pour crust mixture into 9" deep dish pie dish and using hands, press into bottom and up sides, evenly. Bake for 6-8 minutes, just golden, not browned. Remove from oven and cool completely on wire rack. *If need to speed things up, cool for 10 minutes on rack, then transfer to freezer for 20-30 minutes to cool completely.
KEY LIME FILLING
- Preheat oven to 350°F (175° C). Wash, dry and zest limes, set zest aside until ready to use. Squeeze 3/4 cup of lime juice (about 24-30 key limes, or 6-9 Persian limes). See notes about bottled lime juice.
- Pour lime juice, sweetened condensed milk, sour cream, egg yolks (if using) and zest into the bowl of a stand mixer and mix on low until combined, then increase to medium-high for 2-3 minutes. Scraping down sides once or twice. DO NOT SKIP THE LONGER WHIPPING. Whip until batter is thickened.
- Pour Key Lime filling into COOLED graham cracker crust. Bake at 350° F (175° C) for 15-20 minutes until center is set, but still jiggles slightly when shaken. DO NOT ALLOW TO BROWN. Remove from oven to cooling rack and cool for 30 minutes. Place in fridge for at least 3 hours, perferably 6 or more -- if you remove sooner it will still taste good, it will just not be quite as set if you had let it sit longer in the fridge. See notes for details if making key lime mini pies.
WHIPPED CREAM AND GARNISH
- While your pie is cooling, make whipped cream.Pour cold whipping cream into cool bowl and whip until stiff peaks form. Add vanilla and powdered sugar, mixing on low until combined, then increase to speed to medium-high and whip until thick, almost to a light butter stage.
- Scoop out and into piping bag with star tip. Whipped cream in bag may be kept in fridge until ready to garnish pie. Garnish with whipping cream stars, a little lime zest, graham cracker crumbs and a slice of lime. Keep refrigerated until ready to serve and chill all leftovers.
Notes
- Mini pies can be made by dividing the batter into 12 portions and baking for 8 minutes on a cookie sheet.
- Use gluten-free graham cracker crumbs to make a gluten-free crust.
- Omit eggs for an egg-free version, though the texture will be less creamy.
- Fresh key limes are preferred, but Persian limes or bottled key lime juice (such as Nellie & Joe's) can be substituted, adding extra zest if more tartness is desired.
- Sour cream can be replaced with full-fat or 2% plain Greek yogurt for a different flavor profile; avoid fat-free products for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10-12 slices
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 447kcal | 22% |
| Carbohydrates | 64g | 21% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 88mg | 29% |
| Sodium | 271mg | 11% |
| Potassium | 379mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 53g | 106% |
| Vitamin A | 558IU | 11% |
| Vitamin C | 12mg | 13% |
| Calcium | 263mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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