Description
This Ultimate Key Lime Pie features a buttery graham cracker crust filled with a tangy, creamy lime custard, topped with a smooth sour cream layer. Baked briefly to retain a luscious texture, then chilled to perfection, it's an irresistible dessert full of vibrant citrus flavor ideal for summer or any occasion.
Ingredients
Crust
- 9 full size honey graham crackers (5 ounces)
- 5 tablespoons unsalted butter (melted)
- ⅛ teaspoon fine salt
Filling
- 2 (14 ounce) cans sweetened condensed milk (full fat)
- ½ cup sour cream
- ¾ cup key lime juice
- 2 large eggs (chalazae removed optional)
- ⅛ teaspoon fine salt
Sour Cream Topping
- 1 cup sour cream
- 1 tablespoon key lime juice
- ½ cup powdered sugar
Instructions
- Preheat and prepare crust: Preheat your oven to 350℉. Pour the melted butter into a pie plate and swirl to evenly coat the bottom and sides.
- Make the crust: Place graham crackers in a zip-top bag, remove most air, and crush into fine crumbs using a rolling pin. Mix the crumbs with salt and melted butter until combined. Press the mixture firmly into the pie plate using the bottom of a ½ cup measuring cup or the back of a spoon, building up an edge on the sides.
- Bake the crust: Bake the crust for 10 minutes, then remove from the oven and set aside. Leave the oven on for baking the filling.
- Prepare filling: In a large bowl, lightly beat the eggs, optionally removing the chalazae for a smoother texture. Whisk in the sweetened condensed milk, key lime juice, sour cream, and salt until well combined and smooth.
- Assemble and bake filling: Pour the lime filling into the warm baked crust and bake for 10 minutes. The center will be jiggly but resist the urge to bake longer, as it will continue to set while cooling.
- Cool the pie: Let the pie plate cool to touch after baking the filling, then prepare the topping.
- Make sour cream topping: Whisk together the sour cream, key lime juice, and powdered sugar until smooth.
- Apply topping and chill: Spread the sour cream topping evenly over the cooled pie. Refrigerate for at least 3 hours to allow the filling to firm up properly.
- Serve: Optionally garnish with sliced limes. The pie can be made a day or two ahead to enhance the flavors. Serve chilled for the best experience.
Notes
- Removing the chalazae from eggs is optional but recommended for a smoother custard.
- The pie filling should appear slightly jiggly after baking; it will set as it cools.
- Chilling the pie for at least 3 hours is crucial for the filling and topping to firm up properly.
- Using full-fat sweetened condensed milk ensures a rich texture and flavor.
- For an extra fresh touch, garnish the pie with thin lime slices before serving.