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key lime pie

Key Lime Pie

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Prep Time 15 minutes
Cook Time 25 minutes
Ready in 4 hours 40 minutes
Course Dessert
Cuisine American

Equipment

  • pie pan
  • large bowl
  • whisk

Ingredients
  

Crust

  • 4 tablespoons unsalted butter melted
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

Filling

  • 2 14 oz. cans condensed milk
  • 3/4 cup key lime juice preferably Nellie and Joe's Key Lime Juice
  • 1/2 cup sour cream
  • 3 large egg yolks

Whipped Cream

  • 1 cup heavy whipping cream cold
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar

Instructions
 

Make Pie Crust

  • Preheat oven to 350°
  • Combine graham cracker crumbs, sugar, cinnamon, and nutmeg until well combined. Add melted butter and stir until combined.
  • Add mixture into a 9" pie pan. Firmly press the crumbs evenly along the bottom and sides of the pan.
  • Bake for 10 minutes. Remove and allow to cool slightly while making the filling.

Make Filling

  • Combine condensed milk, key lime juice, sour cream, and egg yolks in a large mixing bowl. Whisk until fully combined.
  • Pour the filling on top of the pie crust. Spread into an even layer.
  • Bake for 25 minutes. The pie will be set, but still jiggly.
  • Remove from oven and cool on wire rack for 2 hours.

Make Whipped Cream

  • Add whipped cream, vanilla extract, and powdered sugar to a mixing bowl. Whisk until the cream stands up in stiff peaks. This will take a couple of minutes.
  • Add whipped cream to cooled pie. Spread across the top avoiding the crust. Add decorative swirls and zest lime over pie.
  • Refrigerate for 4 hours. Serve cold.