Thanks to my friends at NESTEA for sponsoring this post! The thoughts and opinions expressed here are my own… just as always! Thanks for supporting the brands that support me.
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.
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.
My friends at NESTEA are all about simplicity and great taste, too. That’s why they recently relaunched NESTEA with a simpler recipe with ingredients you can actually pronounce. The real brewed varieties are made with just tea, sugar, citric acid, and water. Available in a variety of sweetness levels, a line of real brewed teas, and fruit flavored teas like Peach, Raspberry, and Lemon, there’s a flavor to suit every taste. Be sure to get taste by visiting their site at NESTEA.com.
The BEST Key Lime Pie
- 1 (9-inch) deep dish prepared graham cracker crust
- 2 (14-ounce) cans sweetened condensed milk
- 1/2 cup sour cream
- 3/4 cup key lime juice
- 1 1/2 cups heavy whipping cream
- 1/2 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.
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs about 12 crackers
- 1/4 cup sugar
- 1/4 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.