Description

Craving a dessert that’s tart, creamy, and effortlessly refreshing? This Key Lime Pie is a classic treat that combines the tangy brightness of key lime juice with the rich sweetness of condensed milk, all nestled in a buttery graham cracker crust

Ingredients

Scale

With just five ingredients, this recipe highlights the bold, tangy flavor of key limes. Fresh key lime juice is ideal, but bottled works too.

3 cups (2 x 14-ounce cans / 794 g) sweetened condensed milk: Provides creamy sweetness and structure.
¾ cup (180 mL) key lime juice: Delivers the signature tart, citrusy flavor.
½ cup (120 g) sour cream: Adds a slight tang and smooth texture.
1 tablespoon grated lime zest: Enhances the citrus flavor with a fresh, aromatic note.
1 (9-inch / 23 cm) prepared graham cracker crust: Offers a crunchy, buttery base.
Substitutions and Variations:
- Dairy-Free: Use coconut condensed milk and dairy-free sour cream or yogurt.
- Gluten-Free: Swap the graham cracker crust for a gluten-free version or make one with crushed gluten-free cookies.
- Lower Sugar: Use low-sugar condensed milk or reduce to 1.5 cans (600 g), adjusting with ¼ cup dairy-free milk if needed.
- Lime Swap: Use regular lime juice if key limes are unavailable, though the flavor will be slightly less intense.
- Flavor Boost: Add 1 teaspoon vanilla extract to the filling or top with a meringue layer instead of whipped cream.

Why These Ingredients Matter: The key lime juice and zest provide a bright, tangy flavor, the condensed milk adds sweetness and creaminess, and the sour cream ensures a smooth, balanced filling, all complemented by the crunchy graham crust.

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Instructions

Step 1: Prep

Preheat the oven to 350°F (175°C).
Gather all ingredients: 3 cups sweetened condensed milk, ¾ cup key lime juice, ½ cup sour cream, 1 tablespoon grated lime zest, and a 9-inch prepared graham cracker crust.
Tip: Use a glass or ceramic pie dish if your crust is in a foil tin to ensure even baking.

Step 2: Prepare the Filling

In a large mixing bowl, combine 3 cups sweetened condensed milk, ¾ cup key lime juice, ½ cup sour cream, and 1 tablespoon grated lime zest.
Mix well with a whisk or electric mixer on low speed until smooth and fully combined, about 1–2 minutes.
Tip: Ensure all ingredients are at room temperature for a smooth filling, and zest limes before juicing for easier prep.

Step 3: Assemble

Pour the filling into the 9-inch prepared graham cracker crust, spreading it evenly with a spatula to reach the edges.
Place the pie on a baking sheet to catch any potential spills.
Tip: Tap the pie gently on the counter to remove air bubbles for a smooth, even surface.

Step 4: Bake

Bake at 350°F (175°C) for 5–8 minutes, until tiny pinhole bubbles appear on the surface of the filling. The filling should be wobbly but not browned.
Tip: Watch closely to avoid overbaking; the pie sets further as it cools.

Step 5: Cool and Chill

Transfer the pie to a wire rack and let cool to room temperature, about 30 minutes.
Chill in the refrigerator for at least 1 hour to fully set the filling.
Tip: For best results, chill for 2–3 hours for easier slicing and a firmer texture.

Step 6: Garnish and Serve

Garnish with whipped cream (freshly whipped or from a can) and thin lime slices, if desired.
Slice and serve chilled.
Tip: Use a sharp knife dipped in hot water and wiped dry for clean slices, and serve immediately for the freshest flavor.