Description
This classic Key Lime Pie recipe features a creamy, tangy lime filling baked in a buttery graham cracker crust, topped with fluffy whipped cream and garnished with fresh lime zest and slices. Easy to prepare and perfect for any occasion, this dessert balances sweet, tart, and creamy flavors beautifully.
Ingredients
Filling
- 1 (14-oz.) can sweetened condensed milk
- 2 whole egg yolks
- 1/4 cup sour cream
- 2 tbsp finely grated Key lime zest
- 2/3 cup fresh Key lime juice
- 1 homemade or store-bought unbaked graham cracker crust
Topping
- 2 cups cold heavy cream
- 2 tbsp granulated sugar
- 1 tbsp finely grated lime zest
- Lime slices, for serving
Instructions
- Preheat the Oven: Place a rack in the center of the oven and preheat to 350°F (175°C) to ensure even baking of the pie.
- Prepare the Filling: In a large bowl, use a handheld mixer on medium-high speed to beat together the sweetened condensed milk, egg yolks, and sour cream until smooth and well combined. Then add the Key lime zest and fresh lime juice, beating just until combined to avoid overmixing.
- Fill the Crust and Bake: Pour the lime filling into the unbaked graham cracker crust. Bake the pie at 350°F until the crust is darkened and fragrant and the filling slightly puffs with the center still a little jiggly, approximately 15 minutes.
- Cool and Chill: Remove the pie from the oven and let it cool at room temperature for about 30 minutes. Then refrigerate the pie until cold, for at least 2 hours or up to overnight to allow the filling to set properly.
- Make the Whipped Cream: Using a handheld mixer on medium-high speed, beat the cold heavy cream together with the granulated sugar until stiff peaks form, indicating that the whipped cream is firm and holds its shape.
- Assemble and Serve: Spread the whipped cream evenly over the chilled pie. Garnish with the additional finely grated lime zest and fresh lime slices for an attractive presentation and a burst of fresh lime flavor.
Notes
- For best results, use fresh Key limes if available; bottled lime juice can be substituted but will alter flavor authenticity.
- Do not overbake the pie; the filling should still jiggle slightly in the center when done.
- The pie is best served chilled, allowing the filling to set fully before slicing.
- Leftover pie can be stored covered in the refrigerator for up to 3 days.
- Use cold heavy cream for whipping to achieve maximum volume and stability.
