Key Lime Pie, a summer staple, is a vibrantly sweet yet tart, refreshingly cool and flavorful… and yes, incredibly easy pie you’ll make all season long. Or even, all year long.
Homemade Graham Cracker Crust vs Store Bought
This recipe includes ingredients and instructions for making your own graham cracker crust. Which, like most things homemade, is just better than store-bought. However, if you want to use a store-bought crust, this recipe will work fine.
What is the Difference Between Key Limes and Limes?
Regular limes you find 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 yellow-ish green rind and contain significantly more seeds.
Can you substitute Key Limes for Persian Limes? Chowhound says “the two can often be used interchangeably in recipes without risk of total disaster.”
Key Lime Pie Ingredients
Key Lime Juice and Zest
Sweetened Condensed Milk
Are you ready to make this quintessential summery, tangy, most delicious pie? Me too… Here’s how!
Easy Key Lime Pie is vibrantly sweet yet tart, refreshingly cool and flavorful. A simple pie you’ll make all season long. Or even, all year long.
Graham Cracker Crust:
1–1/2 cups graham cracker crumbs
5 tablespoons melted butter
1/3 cup sugar
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
1 cup heavy or whipping cream chilled
2 tablespoons confectioners’ sugar
For the graham cracker crust: Preheat the oven to 350 degrees F. Crush the graham crackers; a food processor works great or a sealed plastic bag and a rolling pin). Add the melted butter and sugar into the crumbs and stir to completely combine and coat the crumbs. 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.
For the filling: Whisk together the egg yolks and lime zest until very light and fluffy. An eletric mixer with a whisk attachment works great, or simple a hand-hald whisk. Stir in the condensed milk, lime juice, and sour cream until just 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.
Keywords: Easy Key Lime Pie with Graham Cracker Crust, Key Lime Pie