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Classic key lime pie with a creamy filling and graham cracker crust

Traditional Key Lime Pie

A delightful dessert combining zesty Key lime juice, creamy filling, and a buttery graham cracker crust for a refreshing treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups graham cracker crumbs These crumbs provide a crispy base.
  • 1/4 cup sugar Adds a touch of sweetness to the crust.
  • 6 tablespoons butter (melted) Binds the crumbs together.
For the filling
  • 2 cans sweetened condensed milk (14-ounce cans) Creates a smooth and creamy filling.
  • 1/2 cup sour cream Enhances the flavor profile.
  • 2-3 pieces Key Limes (zested) Provides aromatic citrus punch.
  • 3/4 cup Key Lime juice Delivers tart, refreshing flavor.
  • 2 large egg yolks Helps to thicken the filling.
For the whipped cream topping
  • 8 oz Heavy Whipping Cream Essential for creating light whipped cream.
  • 1-2 teaspoons vanilla extract Adds warmth and depth.
  • 2-4 tablespoons powdered sugar Ensures a delightful finish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Melt the butter and set it aside. Finely crush the graham crackers in a food processor, blender, or by placing them in a freezer bag and using a rolling pin until uniform in size.
  3. Add the sugar, pulse a few times until blended, then pour in the melted butter and mix well. Reserve 1/4 cup of the crumb mixture for topping, if desired.
  4. Press the graham cracker mixture into the bottom and up the sides of a 9-inch deep dish pie dish evenly. Bake for 6-8 minutes until just golden, then cool completely on a wire rack.
Filling
  1. Wash and zest the Key limes. Squeeze enough limes to yield 3/4 cup of fresh lime juice.
  2. In the bowl of a stand mixer, combine the lime juice, sweetened condensed milk, sour cream, egg yolks, and lime zest. Mix on low speed, then increase to medium-high for 2-3 minutes.
Baking
  1. Pour the Key lime filling into the cooled crust. Bake for 15-20 minutes until the center is set but still jiggles slightly.
  2. Remove from the oven and cool for 30 minutes at room temperature, then refrigerate for at least 3 hours or ideally overnight.
Serving
  1. Pour the cold heavy whipping cream into a chilled bowl and whip until stiff peaks form.
  2. Add the vanilla extract and powdered sugar, and whip until light and fluffy.
  3. Garnish the pie with stars of whipped cream, additional lime zest, reserved graham cracker crumbs, and slices of lime before serving.

Notes

If you can’t find Key limes, Persian limes work as a great substitution. Increase the sweetness by adding more sweetened condensed milk if desired. Consider making mini Key Lime pies using muffin tins.