A tangy, creamy key lime pie with a buttery graham cracker crust and a zesty lime-scented whipped cream topping. The silky custard filling balances sweet condensed milk with bright fresh lime, while the toasted crust adds the perfect crunch. Serve well chilled for a refreshing finish to any meal.
Servings
1 9-inch pie
Prep Time
25 minutes
Cook Time
20 minutes
Method
Crust
- Preheat the oven to 350°F.
- Crush the graham crackers into fine crumbs and combine with the brown sugar, melted butter, lime zest, and salt.
- Press the mixture firmly into a 9-inch pie dish to form an even crust.
- Bake for about 10 minutes, then set aside to cool slightly.
Pie
- Whisk together the egg yolks and sweetened condensed milk until smooth.
- Whisk in the key lime juice and salt until fully combined.
- Pour the filling into the prepared crust.
- Bake at 350°F for about 15 minutes, until the filling is set but still has a slight jiggle in the center.
- Cool to room temperature, then chill in the refrigerator for at least 3 hours before serving.
Whipped Cream
- Beat the heavy cream with the powdered sugar until soft peaks form.
- Fold in the sour cream, lime zest, and salt.
- Spread or pipe over the chilled pie before serving.
Tips & Notes
- Use freshly squeezed key lime juice for the brightest flavor; bottled juice will work in a pinch but tastes less vibrant.
- The filling is done when the center jiggles slightly but the edges are set, it will firm up as it chills.
- Chill the pie for at least 3 hours (or overnight) so it slices cleanly and the flavors meld.
