Easy Key Lime Pie

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My husband’s favorite dessert is key lime pie. And I can’t say that I blame him because it is absolutely delicious. Key lime pie is so perfectly sweet and tart at the same time which is what makes it so heavenly. I’m not much of a pie baker- pie crusts are not my favorite. So the fact that this delicious pie is served atop a delicious, buttery, graham cracker crust just makes it that much more enjoyable. Have you made a key lime pie before? It’s so so easy. Especially when you’re using this Easy Key Lime Pie recipe.

One important thing to know when making a key lime pie is that you need to use fresh key limes. It may sound like a no-brainer, but I feel like it’s important to say. Absolutely do not use bottled key lime juice. If you must, and I mean only if you have scoured every store in a 50 mile radius, you can substitute regular limes. I’d rather that you didn’t though.

What’s the difference between regular limes and key limes? Well, key limes are smaller and a little more tart than regular limes. Key limes generally have more seeds and are more of a yellowish-green than the bright green of regular limes. You can usually find key limes next to the regular limes in the produce section of a grocery. Key limes can be considered seasonal produce and might not be able to be found all year long (at least in some of the states up north). But I have been able to find them at Walmart (of all places) pretty much anytime of the year.

Let me show you how to make this Easy Key Lime Pie 👇🏻

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First, the Crust.

Preheat your oven to 325 degrees.

In a medium bowl, combine 2 cups graham cracker crumbs, 1/2 cup melted (unsalted) butter, and 1/4 cup granulated sugar. Stir until combined.

Pour the buttery graham cracker crumbs into a pie dish and use your hands to press it down to form a crust. Bake for 10 minutes.

And Now the Filling.

While the graham cracker crust is cooling, increase the oven heat to 350 degrees.

In the bowl of a stand mixer (or you can use a hand mixer), add 28 oz sweetened condensed milk, 4 (room temperature) egg yolks, and 1/4 cup sour cream. Beat until combined and creamy.

Add 3/4 cup fresh key lime juice and the zest of 2 key limes (about 2 tsp).

Beat the filling on low until combined. Then increase the speed to medium and beat until creamy and slightly thickened, about 2-3 minutes.

Pour the filling into the cooled graham cracker crust.

Bake in the oven for 15-20 minutes until small bubbles form at the time and the filling is mostly solid (might still look a little wiggly in the center). You do not want the pie to brown at all. My pie was ready right at about 18 minutes.

Let the pie sit out at room temperature until cooled completely. The refrigerate for at least 3 hours until chilled. Serve with a dollop of homemade (or store-bought) whipped cream.

Enjoy!!

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