Key Lime Pie Recipe

Creamy Key Lime Pie with a graham crust and bright lime custard. This easy make ahead dessert is rich, tangy, and perfect for any summer celebration.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 30

Chill: 3

Total Time: 3 50

Servings:

Author: Jennifer Stewart

Preheat the oven to 350 degrees.
In a medium bowl, mix together the 1 1/4 cup graham crumbs, 1/4 cup brown sugar, and 5 tablespoons melted butter. Mix until combined.
Press this mixture evenly into the bottom of a 9 inch pie pan.
Bake the graham crumb crust at 350F for 10 minutes.
Remove from the oven.
While the crust is baking, prepare the filling.
Using an electric hand mixer, combine the 1 cup of key lime juice, 2 tablespoons of zest, 28 ounces sweetened condensed milk, 1/2 cup sour cream, 2 egg yolks, and 1/4 cup powdered sugar until combined.
Pour the filling into the baked crust.
Bake the pie at 350 degrees for 15 minutes. The pie should be just slightly jiggly in the center when done. If the pie is very jiggly, leave it in and check it every 5 minutes.
Remove the pie from the oven and allow it to cool to room temperature.
Then refrigerate the pie for at least another 2 1/2 - 3 hours.
Serve with whipped cream and lime zest or lime slices if desired.

Swap in a store bought graham cracker pie crust for easier prep.
Do not over bake. The pie should be slightly jiggly in the center when it comes out, but then firms up fully in the fridge.
Zest your limes before juicing them. It' is far easier on a whole lime.'s way easier to do this when the lime is whole.
Use sweetened condensed milk, never evaporated, or the custard will not set.
Chill the pie at least 3 hours so it slices cleanly.
Add the whipped cream and lime slices just before serving for the freshest look.