This key lime pie pairs a tangy, custardy lime filling with a buttery graham cracker crust and a cool, zesty whipped cream topping. The bright citrus and silky texture make it a refreshing finish to any meal. Chill it well before serving for clean slices.
Servings
1 9-inch pie
Prep Time
30 minutes
Cook Time
20 minutes
Method
- Preheat the oven to 350°F (175°C).
- For the crust, crush the graham crackers into fine crumbs and combine with brown sugar, melted butter, zest of 5 key limes, and a pinch of salt. Press firmly into a 9-inch pie dish.
- Bake the crust for about 10 minutes, then set aside to cool slightly.
- For the filling, whisk together the egg yolks until thickened, then whisk in the sweetened condensed milk. Gradually whisk in the key lime juice and a pinch of salt until smooth.
- Pour the filling into the crust and bake for about 15 minutes, until the center is just set. Cool completely, then chill in the refrigerator.
- For the whipped cream, beat the heavy cream with the powdered sugar until soft peaks form, then fold in the sour cream, zest of 2 key limes, and a pinch of salt.
- Spread or pipe the whipped cream over the chilled pie and serve.
Tips & Notes
- Use freshly squeezed key lime juice for the brightest flavor; bottled juice will taste flatter.
- Chill the pie thoroughly, ideally several hours or overnight, so the filling sets firm and slices cleanly.
- The sour cream in the whipped cream adds a subtle tang and helps stabilize it for topping.
