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Key Lime Pie

Key Lime Pie

This Key Lime Pie is a creamy, tangy classic made with a buttery graham cracker crust and a smooth custard filling of key lime juice, sweetened condensed milk, and egg yolks. Perfectly balanced between tart and sweet, it’s a refreshing dessert for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 ½ cups graham cracker crumbs (180 g)
  • 2 tablespoons white sugar (25 g)
  • 5 tablespoons unsalted butter, melted (70 g)
  • 3 large egg yolks
  • 1 ⅓ cups sweetened condensed milk (about 396 g, about 1 can)
  • ½ cup key lime juice (120 ml, about 25 key limes)
  • 1 tablespoon key lime zest (from about 3 key limes)
  • 1 tablespoon full-fat sour cream
  • 1 pinch salt
  • Whipped cream, for topping (optional)

Equipment

  • 9-inch pie pan
  • Flat-bottomed measuring cup
  • Mixing bowls
  • Whisk
  • Wire rack
  • Zester or grater

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
  2. Press the mixture evenly into a 9-inch pie pan using a flat-bottomed measuring cup. Bake for 11 minutes, then remove and let cool slightly.
  3. Reduce oven temperature to 325°F (160°C). In another bowl, whisk egg yolks, sweetened condensed milk, key lime juice, zest, sour cream, and salt until smooth.
  4. Pour the filling into the cooled crust and bake for 20 minutes, or until the center has a slight jiggle but the edges are set.
  5. Cool the pie on a wire rack for 2 hours, then refrigerate overnight for best texture.
  6. Top with whipped cream and garnish with lime slices before serving.