Tart, sweet, refreshing and incredibly easy, this Key Lime Pie is an all-time family favourite! A crunchy and delicious Graham cracker crust filled to the brim with an incredibly creamy filling that is just so quick to make. You won't be able to stop at just one slice!
This key lime pie recipe is so easy to make, so if you have some key limes handy (or can get your hands on some) you’ll definitely thank yourself for making this one!
Preheat oven to 375F.
Put together Graham cracker crumbs, sugar, and butter with a spatula in a small bowl.
Spray the pie pan with cooking spray.
Fill the bottom of the pie pan by gently pressing the crumb mixture evenly.
Bake the crumb mixture for 7 minutes.
Remove from oven and let it sit for at least 30 minutes.
Preheat oven to 350F.
With a whisk, mix together the sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl.
Pour the mixture over the prepared Graham cracker crust and bake for another 10 minutes.
Cool the pie for a few minutes (preferably at room temperature before chilling).
Refrigerate the pie for at least 3 hours.
Whisk heavy cream and sugar together in a stand/handheld mixer until stiff peaks form.
Add in vanilla extract and fold the mixture altogether.
Transfer into a piping bag and then swirl the whipped cream around the top of the cooled pie.
Note: You can frost the pie according to your own tastes and preference.
Garnish the top with additional sprinkled lime zest.
Ingredients
Directions
Preheat oven to 375F.
Put together Graham cracker crumbs, sugar, and butter with a spatula in a small bowl.
Spray the pie pan with cooking spray.
Fill the bottom of the pie pan by gently pressing the crumb mixture evenly.
Bake the crumb mixture for 7 minutes.
Remove from oven and let it sit for at least 30 minutes.
Preheat oven to 350F.
With a whisk, mix together the sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl.
Pour the mixture over the prepared Graham cracker crust and bake for another 10 minutes.
Cool the pie for a few minutes (preferably at room temperature before chilling).
Refrigerate the pie for at least 3 hours.
Whisk heavy cream and sugar together in a stand/handheld mixer until stiff peaks form.
Add in vanilla extract and fold the mixture altogether.
Transfer into a piping bag and then swirl the whipped cream around the top of the cooled pie.
Note: You can frost the pie according to your own tastes and preference.
Garnish the top with additional sprinkled lime zest.
Notes
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