Easy Key Lime Pie
Key lime pie is so delicious and falls into that must-have summer dessert category. I enjoy store-bought desserts, but key lime pie is SO easy to make at home. The tartness of fresh lime juice combined with sweetened condensed milk (plus a couple other KEY ingredients) provide a perfect flavor balance in this pie. Nestled in an easy-to-make graham cracker crust, key lime pie is the perfect summer dessert to serve. Here’s how I make key lime pie at home. I start by making my graham cracker crust (this crust can always be store-bought if you're short on time).
If you choose to make a graham cracker crust from scratch, combine the following ingredients until the texture resembles wet sand:
1.5 cups graham cracker crumbs
1/3 cup of granulated sugar
6 tbsp melted butter
1/2 tsp of ground cinnamon
I chose to make this pie in a 7" in springform pan because I like my pie slices to be tall and THICK, and I like a little pie with my crust. Using a 7” or 8” springform pan makes for a denser crust and pie filling.
You can certainly make this recipe and place it in a traditional 8" or 9" pie plate.
Whichever vessel you choose to place your graham cracker crust in, spray it generously with cooking spray. If you are using a springform pan, line the bottom of the pan with a circle of parchment paper cut to fit.
Use a small measuring cup to press the cracker crumb mix evenly onto the bottom and sides of your springform pan or pie plate.
Once your crust is formed, bake your crust at 375 degrees Fahrenheit for 7-8 minutes before removing from the oven.
Change your oven temperature from 375 degrees F to 350 degrees F. Set the pie crust aside, and allow it to cool for at least 30 minute while you are preparing your key lime pie filling.
The filling for this pie calls for the following ingredients:
2 14oz cans of sweetened condensed milk
1/2 cup of sour cream
3/4 cup of lime juice
1 tbsp of lime zest
Ideally, I love using fresh key lime juice. However, bottled key lime juice, like Nellie and Joe’s works well too. Key limes are sometimes hard to find ,and it takes a LOT of key limes to yield 3/4 cup of juice (think 25+ limes-they are TINY). I was able to squeeze 3/4 cup of fresh lime juice from 7 Persian limes that I bought at my local grocery store.
I always zest my limes to yield a tablespoon of zest before I juice them. I use a hand held juicer (like this) to make juicing limes fast and easy.
Mix 3/4 cup of lime juice, 1 tbsp of lime zest, 1/2 cup of sour cream, and two 14oz cans of sweetened condensed milk until fully combined. Pour into your prepared, pre-baked graham cracker crust after it has cooled.
Now, time to bake this pie!
Bake at 350 degrees Fahrenheit for:
13-15 minutes if you are using a 7” or 8” springform pan
6-8 minutes if you are using a traditional 8” pie plate
Remove the pie from the oven and allow it to cool to room temperature (about an hour), before finally refrigerating for at least 8 hours before serving. I usually make key lime pie the evening before the day I plan to serve it. I refrigerate it overnight after I prepare it.
Key lime pie is delicious on its own, but even more decadent when served with a dollop of reddi-whip or homemade whipped cream. Click here for an easy homemade whipped cream recipe.
The key to making homemade whipped cream in a snap is to make sure the bowl you use to make it in is chilled for at least an hour before you WHIP the cream up.
When it comes to whipped cream or ice cream, I always want to have a dollop or two on my pie or cake.
This recipe is an adaptation of several key lime pie recipes. I adapted how I made it by using a springform pan vs. a traditional pie plate. I started with the graham cracker crust recipe, then added the key lime pie filling recipe to the crust, before finally topping the pie with homemade whipped cream. However you choose to make your key lime pie, I hope it is delicious and makes your taste buds smile. Stay cool, the dog days of summer are around the corner. Better yet, stay cool with a chilled piece of key lime pie!
-XOXO-
Sally
Easy Key Lime Pie
Ingredients
- 1.5 cups graham cracker crumbs
- 1/3 cup of granulated sugar
- 6 tbsp melted butter
- 1/2 tsp of ground cinnamon
- 2 14oz cans of sweetened condensed milk
- 1/2 cup of sour cream
- 3/4 cup of lime juice
- 1 tbsp of lime zest
Instructions
- Preheat the oven to 375F. Prepare your 7” springform pan with baking spray and line the bottom with parchment paper. If using a traditional 8” to 10” pie plate, spray with baking spray.
- Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a bowl. Mix all ingredients together until your mixture resembles wet sand. Use the backside of a small measuring cup and your fingers to form the pie crust in your vessel of choice. Once your crust is formed, bake your crust at 375 degrees Fahrenheit for 7-8 minutes before removing from the oven. Drop your oven temp. to 350F.
- While the crust is baking, whisk together sweetened condensed milk, lime juice, lime zest, and sour cream until fully combined in a large bowl. Pour pie filling into your pre-baked graham cracker crust after it has cooled for 30 minutes. Bake at 350 degrees Fahrenheit for 13-15 minutes if you are using a 7” or 8” springform pan or 6-8 minutes if you are using a traditional 8” to 10” pie plate.
- Refrigerate pie for at least 4 hours or up to 24 hours before serving. Serve with whipped cream.
Notes
I usually make key lime pie the evening before the day I plan to serve it. I refrigerate it overnight after I prepare it.
The key lime pie will still be slightly wobbly once it’s pulled from the oven. It will fully set as it cools.
This recipe is an adaptation of several key lime pie recipes. I adapted how I made it by using a springform pan vs. a traditional pie plate. I started with the graham cracker crust recipe, then added the key lime pie filling recipe to the crust, before finally topping the pie with homemade whipped cream.
A store bought pre-made graham cracker pie crust is a shortcut to making this easy dessert if you don’t have time to make your own pie crust. If you use a pre-made crust, skip all steps to prepare a crust and start your process at making the key lime pie filling.