The Best Key Lime Pie recipe EVER! And so darn easy too! You won’t be able to stop at just one slice!
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I’m, admittedly, not much of a pie person. But this, this Key Lime Pie, has changed my life.
So, confession time. I didn’t use key limes for this pie. I used regular ole limes that you can find anywhere. I meant to use key limes but after three stores I gave up. Ain’t nobody got time for that.
So here’s the skinny on the key lime pie sitch, you don’t have to use key limes. They may, may make the pie a teensy bit better but goodness gracious I was so happy not to have squeeze 20+ key limes for this pie. It was a blessing in disguise fo sho!
After all of that, Happy Pi Day! With an electrical engineering degree you can bet I’ve had my fill of pi. But never, NEVER will I have my fill of this pie.
So this “key” lime pie recipe is crazy easy. And I mean cray-zee. So easy, you may find yourself making one a week, like I plan to, for the rest of my life.
The pie starts with a graham cracker crust. I am terrible at crusts but gosh darnit, a homemade graham cracker crust tastes WAY better than a store bought one and it’s pretty simple to make. Just some graham cracker crumbs, sugar and butter will do it.
Now let’s get to the filling. It’s a whole lotta lime juice, lime zest, sour cream and a couple cans of sweetened condensed milk (a.k.a. nectar of the gods). You just whisk it all together, pour it into your pie shell, bake for 10 minutes and voila – you’ve got a key lime pie that will blow your family and friends away.
The truth is, I’m not much of a decorator when it comes to pies and cakes. I’m all about simple, easy, get-it-in-my-mouth-as-quick-as-possible. You too? Good. Then you’ll like my no-nonsense whipped cream topping.
If you are in a hurry, and I mean, a BIG HURRY, I would perhaps allow you to use a store bought pie crust and a can of whipped cream. This pie would still be heavenly. No doubt.
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- 1½ cups ground graham crackers
- ⅓ cup granulated sugar
- 6 tbsp butter, melted
- 2 14 oz cans sweetened condensed milk
- ½ cup light sour cream
- ¾ cup lime juice OR key lime juice
- zest from 2 regular limes or 4 key limes
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Preheat oven to 375F.
- Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8" - 9.5" pie pan. Bake for 7 minutes. Cool for at least 30 minutes.
- Preheat oven to 350F
- Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes.
- Let pie cool slightly before chilling. Chill for at least 3 hours.
- Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla. Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired.
Celebrating Pi Day too? Check out these pies from my friends:
Chocolate Mousse Pie – Very Culinary
Mini Magic Bar Pies – Crazy for Crust
And more pies, just for fun!
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For all dessert recipes, go HERE.
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David says
I made it exactly by the directions and it turned out great. My family just loved it. And it really is easy!
Trish - Mom On Timeout says
Thank you so much David!
M’Lou says
My go-to key lime pie recipe. My family loves it. Even though a number of them claim they don’t eat key lime pie. LOL.
Trish - Mom On Timeout says
Haha! This pie has converted many of my friends that “don’t like” key lime pie as well – lol! Thank you!
Lee says
I just notice the recipe does not have eggs yolks! yikes. I wonder if that was a mistake or if the sour cream some how acts as a substitute. Can anyone comment on the this pie vs pies that do utilize 2-3 egg yolks?
Trish - Mom On Timeout says
You nailed it. No egg yolks because the sour cream sets the pies. Give it a try, I’m confident you will LOVE it 🙂
Jenny says
Made this pie a couple of times, and it is delicious! I’m thinking of using a pan for pie bars. Would it work in a 9×13 dish? Or is that too big?
Trish - Mom On Timeout says
That is a great idea and I need to try it with this particular recipe. I think 9×13 would be a little big but maybe thinner bars would be fine? I also have this recipe if you’d like to take a look: https://www.momontimeout.com/irresistible-key-lime-pie-bars/ . They are FANTASTIC.
Dana says
I LOVE this pie recipe! I make it often and get tons of compliments 🙂
I was wondering if the keylime juice and zest could be switched out for lemon juice/zest to make a lemon pie
Trish - Mom On Timeout says
Me too Dana! I could eat this at LEAST once a week 🙂 The answer to your question is yes and I think I may need to make a lemon pie soon 😉 Have a great weekend!
Inez Britz says
Plse explain why you bake the pie? There’s nothing in it that needs cooking. I just cannot figure it? Can’t it just go straight into the fridge?
Trish - Mom On Timeout says
It sets the pie. If you don’t bake it, you won’t be able to slice it.
Marly says
I made this keylime pie for my moms birthday last month as it is her favorite dessert. This is officially my staple recipe for keylime pie! For the folks that aren’t fans of sour cream.. you absolutely CANNOT taste it. My boyfriend loathes sour cream.. i didn’t tell him the recipe had it in there.. He hasn’t stopped talking about the damn keylime pie and how awesome it was lol! He asked me to make it for his family next week. Awesome awesome awesome! I love it!
Emily says
Really love these pies! So good!
Alana says
I have made 5 of these in the last 2 weeks! Amazing!!!!!!
Trish Chavez says
This was seriously THE BEST key lime pie ever! It was perfectly tart and not overly sweet, I really don’t like a weak/super sweet pie so it was spot on! I used a muffin tin and made awesome little mini pies, it was a big hit. Thank you for this great recipe, it’ll always be my go to!