Easy Key Lime Pie with Graham Cracker Crust
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Key Lime Pie is a summer staple. It is vibrantly sweet yet tart, refreshingly cool and flavorful, and, yes, incredibly easy to make all season long—or even all year round.
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What is the Difference Between Key Limes and Limes?
Regular limes found in most markets are actually called “Persian Limes.” Key Limes are also known as “Mexican Limes” or “West India Limes.”
But enough about nomenclature. How do they differ?
The truth is, not much. Key Limes are smaller than Persian Limes yet have a slightly bolder, almost floral-like aroma. They’re also more acidic. Key limes have a yellowish-green rind and contain significantly more seeds.
Can you substitute Key Limes for Persian Limes? Chowhound notes, “The two can often be used interchangeably in recipes without risking total disaster.”
Key Lime Pie Ingredients
- Graham Crackers: For a simple, easy-to-make crust
- Limes: Look for Key limes, you will need both the juice and zest
- Sweetened Condensed Milk: This simple ingredient is essential for a sweet and creamy flavor as well as a binder for the custard filling.
- Sour Cream: Adds just the tang to balance the sweet
- Eggs: Helps bind the custard into the perfect key lime pie!
Are you ready to make this quintessential summery, tangy, delicious pie? I am, too. Here’s how!
Homemade Graham Cracker Crust vs. Bought
This recipe includes ingredients and instructions for making your graham cracker crust. Which, like most things homemade, is just better than store-bought. However, this recipe will work fine if you want to use a store-bought crust.
Easy Key Lime Pie with Graham Crust
Ingredients
Graham Cracker Crust:
- 1-1/2 cups graham cracker crumbs
- 5 tablespoons melted butter
- 1/3 cup sugar
Filling:
- 3 egg yolks
- 2 teaspoons lime zest
- 14- ounce can sweetened condensed milk
- 1/2 cup Key lime juice (freshly squeezed or store bought)
- 1/4 cup sour cream
Topping:
- 1 cup heavy or whipping cream chilled
- 2 tablespoons confectioners’ sugar
Instructions
Graham Cracker Crust
- Preheat the oven to 350℉. Crush the graham crackers; a food processor, a sealed plastic bag, and a rolling pin). Add the melted butter and sugar into the crumbs and stir to combine and coat the crumbs completely. Press into the bottom and side of a 9-inch pie pan. Bake the crust until set and golden, about 8 minutes. Set aside to cool, but leave the oven on.
Key Lime Filling
- Whisk together the egg yolks and lime zest until very light and fluffy. An electric mixer with a whisk attachment or a hand-held whisk works great. Stir in the condensed milk, lime juice, and sour cream until combined. Let the filling sit for 15 minutes at room temperature to thicken.
- Pour the filling into the crust and spread evenly. Bake for 15 to 18 minutes, or until the filling has just set, it should still wiggle a little. Cool on a wire rack for 40 to 45 minutes, then refrigerate for 4 hours. Before slicing, I like to freeze for 15 to 20 minutes.
For the Topping
- Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold. Top each pie slice with a large dollop of whipping cream and additional lime zest if desired.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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