Easy Key Lime Pie is the ultimate dessert, striking the perfect balance between sweet and tart flavors. Its simple preparation allows you to make it in advance, making it an ideal complement to homemade lemon bars and creamy vanilla ice cream for a truly memorable dessert spread!
🍶 Recipe Ingredients
The ingredients for Key Lime Pie are readily available and combine seamlessly to create an authentic taste and creamy texture that captures the essence of this classic dessert.
🧈 Substitutions and Variations
- Key Lime Juice – Key limes are hard to find, unless, of course, you are in (or near) Key West, Florida. Bottled key lime juice can be found in the juice section of most well-stocked supermarkets. If you can’t find the bottle variety, then combine equal parts fresh lime juice with fresh lemon juice.
- Crust – We love using a combination of crushed graham crackers and vanilla wafers, but you could go with just one of these crackers. Store-bought crust works in a pinch. Use a food processor to pulverize the crackers.
- Dairy – Don’t skip the sour cream for the filling. It adds a bit of tang that works well with the citrus flavor. For the topping, heavy cream works great for making homemade whipped cream. In a pinch, go with store-bought such as Cool Whip®.
👩🏼🍳 How To Make Crust and Filling for Easy Key Lime Pie
- Step 1: Mix together the pulverized crackers, melted butter, and sugar.
- Step 2: Press the mixture into a 9-inch pie dish.
- Step 3: Bake for 15 minutes and then allow to completely cool.
- Step 4: Whisk together the condensed milk, egg yolks, key lime juice, and sour cream.
- Step 5: Pour over cooled crust.
- Step 6: Bake for 15 minutes, cool, and then refrigerate until set, about 3 hours.
Expert Tip
To expedite the cooling process, let the crust-filled pie dish cool on a rack for a few minutes. Then place a hot pad on a shelf in the refrigerator or freezer and set the dish on it. If going the freezer route (which, of course, cools the crust quicker), only allow it to stay in for about 10 to 15 minutes. Don’t let it freeze!
🙌 Finishing Touches for Easy Key Lime Pie
- Step 1: Use an electric mixer to whip the cream, sugar, and vanilla in a cold bowl until thick.
- Step 2: Pipe the whipped cream onto the top of the pie, or spread it over the surface with a spatula.
- Step 3: Garnish with a lime wedge wheel in the center of the pie.
- Step 4:
Slice and serve!
🍽️ How To Serve and How To Store
- The pie can be made up to 48 hours in advance of serving.
- It is wonderful served chilled or at room temperature.
- If making it in advance, chill in the refrigerator (preferably covered) until ready to serve.
- They can also be made into cupcakes! Just like our Tropical Carrot Cake can be made into cupcakes!
🙋🏽♂️ Frequently Asked Questions
The everyday limes that we are used to are called “Persian” limes. Key limes are a smaller version of these and have been grown in Mexico and the West Indies for thousands of years. They are more tart than Persian limes, which makes them the perfect complement to the sweetness in this pie.
We don’t recommend it. Bottled key lime juice can be found in the juice section of many supermarkets. You can also combine fresh lime juice with fresh lemon juice for a good substitution.
We don’t recommend it. The cream and sweetened milk will most likely separate while frozen or during the thawing process. Once prepared, the pie will keep (covered) in the fridge for 5 to 7 days.
Other Creamy Pie Recipes to Try
Ready to make the best pie this side of Key West? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Easy Key Lime Pie
Video
Equipment
- 9-inch pie dish
Ingredients
For the Crust
- 1 cup graham crackers pulverized (use a food processor or rolling pin)
- 1 cup vanilla wafers pulverized (use a food processor or rolling pin)
- 8 tablespoon unsalted butter melted, 1 stick
- ½ cup sugar
For the Filling
- 14 oz can sweetened condensed milk
- 3 egg yolks
- ½ cup key lime juice
- 8 oz sour cream
For the Topping
- 1 cup heavy cream
- 2 tablespoon sugar
- ¼ teaspoon vanilla extract optional
- Lime slices for garnish (optional)
Instructions
Make the Pie Crust
- Preheat the oven to 350°F.
- In a medium-sized bowl, use a fork to mix together the pulverized cookies, melted butter, and sugar (it will still be very crumbly).1 cup graham crackers, 1 cup vanilla wafers, 8 tablespoon unsalted butter, ½ cup sugar
- Press into a 9-inch pie dish. Use the back of a spoon or flat measuring cup to compact the mixture, which should go up the sides of the dish.
- Bake for 15 minutes. Remove and let cool on a rack.
Make the Filling
- Preheat oven to 350°F.
- Combine the condensed milk, egg yolks, juice, and sour cream in a medium bowl, and whisk until fully blended and smooth. Pour into the cooled pie crust (it will only go about halfway up the sides).14 oz can sweetened condensed milk, 3 egg yolks, ½ cup key lime juice, 8 oz sour cream
- Bake the pie for 15 minutes.
- Remove and let cool for at least 15 minutes. Then refrigerate for at least 3 hours to let the filling set.
Make the Topping and Finish the Pie
- Place a medium/large metal mixing bowl in the freezer for 15 minutes.1 cup heavy cream, 2 tablespoon sugar, ¼ teaspoon vanilla extract
- Remove bowl from the freezer and add sugar, cream, and vanilla (if using).
- Using an electric hand mixer (or stand up mixer, or by hand with a whisk)…beat the cream on high until medium peaks form (about 5 minutes). If doing by hand…this will take about 20 minutes.
- Pipe the whipped cream to the top of the pie, or spread over completely with a small spatula. Garnish with lime wedges, if desired.Lime slices
Notes
Nutrition
POST UPDATE: This was originally published in January 2016 but was updated with improved tweaks to the recipe, new tips and photography, and a fabulous new video in August 2020!
Arlene says
The BEST key lime pie ever! Sour cream makes it creamier than others & cuts the tartness just enough! Love it! Trying the buttermilk blueberry pie next!
Kris Longwell says
Sorry for the delayed response, Arlene!! So so so happy you loved the key lime pie! Let us know how the buttermilk blueberry pie turns out!! Best, Kris & Wesley
Cheri says
This is OMG good!!!
Thank you for sharing. I have made this recipe many times. The addition of sour cream does improve the flavor!!!
Kris Longwell says
HI Cheri!! We are so glad you enjoyed our key lime pie recipe and thank you so much for letting us know and for the wonderful review!! We truly appreciate that so very much!! All the best, Kris & Wesley