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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.
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.
Recipe Card
The BEST Key Lime Pie
Ingredients
- 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
Instructions
- 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.
Notes
Recipe Card
Graham Cracker Crust
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
Instructions
- 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 an un-greased 9-inch pie plate. Bake for 8 to 10 minutes. Allow to cool completely before filling.
I recently made this for my family and everyone loved it. Easy recipe to make and very tasty! Also loved the homemade whipped cream on top. Thanks for sharing this!
Thanks, Randy! Glad to hear y’all enjoyed it!
Sour cream? I’m intrigued! I’ll have to try it and report back with what the family thinks.
I know they will LOVE it!
I’m not sure how you guys got it yellowish or greenish (not that it should be greenish). Mine turned out brownish which is the same color as the sweetened condensed milk. The sour cream slightly lightened the brownish color so I guess I would call it a tan color. I don’t really care though as long as it tastes good. We still have a couple of hours before we are going to chow down on this thing.
The pie isn’t actually green, it’s just the way it looks in the photos. Different brands of sweetened condensed milk will have different colors.
Oh Stacey, I made this pie for a dinner party I hosted last night, and it was absolutely the very best key lime pie I’ve ever made. (And believe me, I’ve made a few!) So creamy, so tasty, and so easy!! I can’t believe a reader could have slammed your recipe without reading the full blog first. At any rate, this pie is absolutely delicious. I used 10 key limes and it gave me just a tad under 3/4 cups of juice, which turned out to be just the right amount. This recipe is a keeper, for sure. Thank you so much for sharing it with us.
Fantastic! I’m so glad to hear that it turned out great for you!! Thanks for letting me know!
This pie is just yummy! My husband wanted a key lime pie and even though my local grocery didn’t have key limes, the Persian ones worked out just fine. We both just love your recipe. The sour cream sold me on trying it and I’m so glad I did. I may try the bottled key lime juice for the next one. Thanks for sharing.
So glad to hear y’all enjoyed it, Carol!
Has anyone tried to double and put in 9 x 13 dish? I’d love to take to family gathering.
I think you’d be better off to make two pies rather than trying to double this one. Hope everyone enjoys it!
Made this for my uncles birthday tonight. Our family raved .. my born and raised in FL mom even said it was the best key lime pie she’d had. The creamy texture is amazing and it’s the perfect tart / sweet ratio. This is replacing a recipe that we’ve used for over 20 years.
PS – the color is spot on.
Thank you for another winner. Your recipes have been a bright spot for our family during this quarantine!
Thank you so much, Tara! Your sweet words mean so much. And I’m so glad everyone enjoyed the pie!!