If you were to ask what pie comes to mind when people think of summer gatherings, more often than not the answer is Key Lime Pie. Tangy, citrusy, creamy, melt-in-your texture, coupled with the lovely crusty crunch of the graham cracker crust… what’s not to love about that delicious combination?
This pie is a huge crowd-pleaser, and sure to disappear quickly everywhere you serve it!
Graham cracker crust:
1 ½ cups (150 grams) graham cracker crumbs (about 10 sheets of graham crackers)
¼ cup (55 grams) light brown sugar, firmly packed
¼ cup (57 grams) unsalted butter, melted
½ teaspoon kosher salt
Key Lime Pie Filling:
28 oz (2 – 14 oz. cans) (792 grams) sweetened condensed milk
½ cup (114 grams) sour cream
¾ cup (180 grams) key lime juice
1 ½ teaspoons fresh key lime zest (about 2–3 key limes, or substitute with 1 regular lime)
Whipped Cream Topping:
1 ½ cups (360 grams) heavy whipping cream
¼ cup (30 grams) confectioners’ sugar
1 teaspoon (4.20 grams) vanilla extract
1. Preheat oven to 350°F (180°C)
2. In a medium bowl, stir together graham cracker crumbs, brown sugar, melted butter, and salt. Using the bottom of a measuring cup or glass, press mixture into bottom and up sides of a 9-inch pie or tart pan.
3. Bake until lightly browned, about 10 minutes. Let crust cool completely; approx. 30 minutes.
4. In a medium bowl, whisk together sweetened condensed milk, sour cream, lime juice, and lime zest. Pour mixture into the prepared graham cracker crust and bake at 350°F for 10 minutes, or until set. Do not over-bake.
5. Let pie cool slightly before chilling. Chill for at least 3 hours.
6. Whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, beat cream and confectioners’ sugar at high speed until stiff peaks form, 2 to 3 minutes. Beat in vanilla. Spread the whipped cream in a smooth layer over the top of the pie, or pipe the whipped cream decoratively on top of the cooled pie. Garnish with additional lime zest, if desired.
Squeezing Key Kimes: If you don’t have a juicer, or don’t have the hand strength or determination necessary to squeeze an entire bag of key limes, cut each key lime in half and pop each piece into a garlic press. It’s magically easy!
Key Lime Juice: You can substitute store-bought key lime juice for fresh-squeezed.
Key Lime Zest: This pie is best with the addition of fresh key lime zest, but if you don’t have any key limes on hand and are using store-bought key lime juice, you can easily make a delicious pie without it.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Key Lime Pie, Pie