Description
This Easy Key Lime Pie recipe features a tangy and creamy filling set in a buttery graham cracker crust. Perfectly balanced with sweetened condensed milk, fresh key lime juice, sour cream, and lime zest, this no-fuss dessert is baked to a silky smooth finish and chilled to perfection. Ideal for a refreshing treat, it delivers classic citrus flavor in a simple, straightforward way.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs (about 12 crackers)
- 1/3 cup granulated sugar
- 6 tablespoons melted butter
Filling
- 2 (14-ounce) cans sweetened condensed milk
- ¾ cup key lime juice
- ½ cup sour cream
- 1 tablespoon grated lime zest
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to preheat while you prepare the crust and filling.
- Prepare the crust: In a large bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish using the back of a spoon. This creates the base and crust for the pie.
- Prebake the crust: Place the crust in the oven and bake for 8 minutes until slightly firm. Remove from the oven and set aside to cool slightly while preparing the filling.
- Mix the filling: In a clean large bowl, whisk together the sweetened condensed milk, key lime juice, sour cream, and grated lime zest until the mixture is smooth and well blended.
- Fill the crust: Pour the filling evenly over the prebaked crust, smoothing the surface with a spatula for an even finish.
- Bake the pie: Return the pie to the oven and bake for about 18-20 minutes. The filling should be mostly set but may still have a slight jiggle as it will continue to set while cooling.
- Cool and chill: Allow the pie to rest at room temperature for 30 minutes. Then cover it and refrigerate for at least one hour before serving to ensure it is fully chilled and set.
Notes
- Use fresh key lime juice for the authentic tangy flavor; bottled lime juice can be used as a substitute but may alter the taste slightly.
- Make sure not to overbake the pie to keep the filling creamy and smooth.
- For extra presentation, garnish with whipped cream or additional lime zest before serving.
- This pie is best served chilled and eaten within 2-3 days for optimal freshness.
