Key Lime Pie
This Key Lime Pie doubles down on lime flavor with both juice and zest, and the addition of sour cream yields a silky, tang-forward filling set in a crisp graham cracker crust. Chill before serving and finish with whipped cream for a bright, refreshing dessert.
Ingredients
Pie Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 6 tablespoons butter
Pie Filling:
- 28 ounces sweetened condensed milk two 14-ounce cans
- 3/4 cup fresh key lime juice can substitute regular lime juice
- 1 tablespoon key lime zest can substitute regular lime zest
- 1/2 cup plus 2 tablespoons sour cream
Instructions
- Assemble all ingredients and have a 9-inch pie plate ready.
For the Pie Crust:
- Preheat the oven to 375°F (190°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly moistened.
- Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Bake the crust for 7 minutes, then remove and allow it to cool completely before filling.
For the Pie Filling:
- Reduce the oven temperature to 350°F (175°C). In a large non-metal bowl, combine the sweetened condensed milk, key lime juice, lime zest, and sour cream. Stir or whisk until the mixture is smooth and homogeneous, scraping the bowl to incorporate every bit.
- Pour the filling into the cooled graham cracker crust and bake for about 10 minutes, just until the filling is set and not browned at the edges.
- Allow the pie to cool to room temperature, then refrigerate for at least a couple of hours (about 2 hours) to fully chill and firm up.
- When ready to serve, garnish with whipped cream if desired and slice to enjoy.