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You know, Key Lime Pie is one of those recipes that I feel like a lot of people are intimidated by, but I’ve made it SO easy for you here! In fact, you can get this one on the table with as few as 6 ingredients… seriously.
A more authentic Key Lime Pie calls for eggs, but I find that leaving them out and adding sour cream produces a smoother and creamier pie that we just love. In fact, I made both versions and served them to the family and everyone picked this version as the best. Just try it and you’ll see what I mean.
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A quick note about the crust: If you’ve been around here any time at all, then you know I’m all about using shortcuts to make meal prep easy and less time consuming, so using a pre-made graham cracker pie crust is perfect here. Just try to get a deep dish one, if possible. Otherwise all the filling may not fit. If you want to make one from scratch (it’s super easy), you’ll find my recipe below.
Let’s also chat about Key Lime juice here. What makes this a KEY Lime Pie are the Key Limes. They’re not your standard Persian lime. The flavor is a bit different and they are much smaller. That means it will take a lot more to get the juice you’ll need for this pie. It took me about 20 Key Limes to get 3/4 cup juice. Now, you are welcome to use regular lime juice or even use bottled Key Lime juice, just know it will affect the flavor.
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- 1 (9-inch) deep dish prepared graham cracker crust
- 2 (14-ounce) cans sweetened condensed milk
- ½ cup sour cream
- ¾ cup key lime juice
- 1½ cups heavy whipping cream
- ½ cup powdered sugar
- Preheat the oven to 350° F. In a large bowl, whisk together the condensed milk and sour cream. Once smooth, add the lime juice. Whisk until smooth and thickened. Pour into the prepared pie crust. Bake for 6 to 8 minutes. Cool on the counter, then refrigerate for at least 4 hours.
- Once ready to serve, beat the cream and powdered sugar together until you get stiff peaks. Top the pie with the whipped cream and serve.
- 1½ cups graham cracker crumbs (about 12 crackers)
- ¼ cup sugar
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
- Preheat the oven to 350°F. Combine the graham cracker crumbs, sugar, salt, and melted butter in a medium bowl, being sure the mixture is well blended and all the crumbs are moistened. Firmly press the mixture into the bottom and sides of a 9-inch pie plate. Bake for 8 to 10 minutes. Allow to cool completely before filling.
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Feeding people makes me happy. It’s just about as plain and simple as that. There are few things in this world that I delight more in than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! 
Key limes are yellow when they are ripe. And the juice is not green so I’m not sure why your pie is green. Real key lime pie is yellow.
But I do love the idea of adding the sour cream and I will try it.
While that is true, most commercially sold Key Limes are harvested when they are green. They don’t continue to ripe once picked. Being that I don’t have access to a Key Lime Tree, I have to rely on what’s available at my local grocery store – as will most of my readers. But to clarify, the pie is actually yellowish – it just looks slightly green in the photos because of the other colors.
Please don’t call it a key lime pie if it DOESN’T have key lime juice in it! As a native Floridian I am offended when I go someplace and they advertise they have key lime pie and it doesn’t have a drop of key lime juice in it!! Key lime pie is NOT GREEN, it is a pale yellow!! If you use regular lime juice then you are making a lime pie! The traditional key lime pie consists of one can sweetened condensed milk, one egg yolk, 1/2 cup KEY LIME juice, and one egg white beaten. You pour this into a graham cracker crust and chill until firm. Then you can put whipped cream on top.
Aren’t we fragile. If you don’t lie the recipe don’t make it, If that offends you I feel very sorry for you, I imagine life is pretty tough for you. If it tastes good I don’t care what it is called, is it that important. By the way instead of being offended maybe you should read the recipe, it does have key line juice in it.
Thanks, James! And you’re right, it’s made with 100% Key Lime juice. 🙂
Hi Debbie! I would imagine you’re the type of person that gets offended easily, if that’s the case. That said, let me clarify… The recipe does use Key Lime juice. Simply reading the recipe will show that. I do mention that regular lime juice can be used if folks can’t find Key Limes in their grocery store, simply as a substitute. I also let them know the flavor will be different. I didn’t tell them they had to call it Key Lime pie, though. As I mentioned before, this pie is a pale yellow color, it just happens to appear greenish in the photos. I sure hope your day gets better from here on out! 🙂
This recipe does use Key Lime Juice. 🙂 I squeezed a whole bag of Key Limes and it was the perfect amount- 3/4 cup. This pie was DELICIOUS! 🙂 And everyone I served it too voiced similar opinions. Thank you for the recipe, Stacey!
*Sorry, just a hair under 3/4 cup, but I went with it and I was perfectly happy with the results! 🙂
I’m so glad it turned out great for you, Joy!
I see key lime juice listed in the recipe. I think it looks great! I assumed you added a dash of green food coloring just for looks, no biggy. Its your recipe and you can add what ever you want. : ) Some people just get up in the air at every little detail. It looks refreshing in this heat, so I’ll be trying it asap !
You are SO right, Susan! I actually didn’t add any coloring to the pie. It is really more of a yellowish. It just appears slightly green in the photos. Regardless of what it’s made with or what color it is, I promise it tastes delicious! Have a great one, my friend!
Oh boy, I can’t wait to make this. And I live in Florida too. Very hard even here to get a good key lime. I planted one in my yard and everyone loved it for baking, drinks. Personally I don’t care if it’s purple, if it’s good go for it. Can’t wait to make this tonight.
Ha! Hope you enjoy!!
Where can real key lime juice be found? I don’t want to substitute with lime juice.
Thanks!!!!
You can usually find a shelf stable version right next to the other fruit and lemon juices.