Prize-Winning Key Lime Pie Recipe

Experience the tropical delight of our Prize-Winning Key Lime Pie. This refreshing dessert boasts a perfect balance of tart and sweet flavors, with a creamy filling nestled in a buttery graham cracker crust. Topped with homemade whipped cream, this pie is the epitome of a perfect summer dessert that’s sure to impress your friends and family.

In our household, this Key Lime Pie is more than just a dessert—it’s a celebration. My husband and kids adore its tangy sweetness, and it’s become a staple for our family gatherings and holiday meals. Every bite brings a smile to their faces, making it the most requested dessert for any special occasion.

 

Why This Key Lime Pie Recipe:Unmatched Decadence:

• Perfect Balance: Combines the tartness of key lime juice with the sweetness of condensed milk and sour cream for a creamy, tangy filling.
• Crispy Crust: A buttery graham cracker crust that adds a delightful crunch.
• Fresh and Light: Topped with freshly whipped cream for a light, airy finish.

Ingredients

Crust:

• 1 ½ – 2 cups (150-200g or 5.3-7 oz) graham cracker crumbs*
• 5 tablespoons (65g or 2.3 oz) sugar
• 6 tablespoons (85g or 3 oz) butter, melted

Filling:

• 2 (14oz or 396g each) cans of sweetened condensed milk (28 oz or 792g total)
• ½ cup (120g or 4.2 oz) sour cream
• ¾ cup (180ml or 6 fl oz) key lime juice (preferably Nellie & Joe’s Key Lime Juice)
• 2 egg yolks
• Zest from 1 lime or key lime

Whipped Cream:

• 8 oz (240ml or 1 cup) heavy cream, very cold
• 1 tablespoon (15ml or 0.5 fl oz) vanilla extract
• 3-4 tablespoons (24-32g or 0.8-1.1 oz) powdered sugar

Directions

Crust:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Crust: Pulse graham crackers in a food processor until fine crumbs form, or use pre-made crumbs. Add sugar and melted butter, pulsing until combined. Press the mixture firmly into a pie plate, covering the bottom and up the sides.
3. Bake the Crust: Bake for 6-8 minutes or until golden brown. Allow the crust to cool completely before adding the filling.

Filling:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Mix the Filling: In a mixing bowl, combine sweetened condensed milk, sour cream, key lime juice, egg yolks, and lime zest. Beat on medium-high for about 2 minutes until smooth and well combined.
3. Fill the Crust: Pour the filling into the cooled pie crust.
4. Bake the Pie: Bake for 15-20 minutes, or until the filling is set but still slightly jiggles in the center. Ensure the pie does not brown.
5. Cool the Pie: Cool on the counter for at least 30 minutes, then refrigerate for at least 3 hours before serving.

Whipped Cream:

1. Whip the Cream: In a mixing bowl, whip the cold heavy cream on high until soft peaks form. Add vanilla and powdered sugar, and continue whipping until stiff peaks form.
2. Decorate the Pie: Transfer the whipped cream to a pastry bag fitted with a decorative tip. Decorate the pie with whipped cream an hour before serving. Sprinkle with fresh lime zest for a finishing touch.

Notes:

• Substitutions: If key limes or key lime juice are unavailable, regular lime juice can be used.
• Tips: Ensure the heavy cream is very cold for the best whipped cream texture. The pie is best served chilled, so keep it refrigerated until ready to serve.
• Serving Suggestion: This pie pairs wonderfully with a cup of hot coffee or a refreshing glass of iced tea.