This Easy Homemade Key Lime Pie is the ultimate refreshing dessert, perfect for any occasion. It combines a rich, tangy lime filling with a buttery, nutty crust and is topped off with a generous swirl of homemade whipped cream. Light, zesty, and absolutely indulgent!
My family absolutely adores this Key Lime Pie! It has become our go-to dessert for weekend get-togethers and holidays. My husband, who is usually not a fan of overly sweet treats, loves how this pie strikes the perfect balance between tartness and sweetness. Every time I make it, my kids rush to the kitchen, drawn in by the bright lime aroma. Over the years, this recipe has become a beloved tradition that brightens up our table, especially during summer days when the fresh, citrusy flavor offers a cooling comfort.
Why This Key Lime Pie Is a Must-Try
This Key Lime Pie stands out for its refreshing lime flavor and creamy texture. The combination of sweetened condensed milk and sour cream in the filling provides the perfect balance between tangy and sweet, while the buttery graham cracker and walnut crust adds a crunchy contrast. The homemade whipped cream topping offers a light, airy finish that complements the zesty lime zest and slices. Whether it’s for a family gathering or a personal treat, this pie will leave you craving another slice!
Ingredients:
For the Crust:
- 1 cup (100g) graham cracker crumbs
- 1/2 cup (50g) ground walnuts (or substitute with 1/2 cup graham cracker crumbs for a nut-free option)
- 3 tbsp (38g) white granulated sugar
- 5 tbsp (70g) unsalted butter, melted
For the Filling:
- 2 cans (14 oz / 397g each) sweetened condensed milk
- 1/2 cup (115g) sour cream
- 3 large egg yolks
- Zest of 1 large key lime or lime
- 1/2 cup (120ml) key lime juice or juice from about 8 limes
For the Whipped Cream:
- 1 1/2 cups (360ml) heavy whipping cream, chilled
- 2 tbsp (25g) white granulated sugar
- 1 tsp (5ml) vanilla extract
For Garnish:
- Extra whipped cream
- Key lime zest
- Key lime slices
Directions:
Make the Crust:
- In a medium bowl, combine the graham cracker crumbs, ground walnuts (or extra graham cracker crumbs if nut-free), sugar, and melted butter. Mix until the crumbs are moistened.
- Press the crumb mixture into the bottom and sides of a 9-inch (23 cm) pie dish, using your hands or a measuring cup to firmly pack it.
- Chill the crust in the freezer for 20 minutes or in the refrigerator for 30 minutes.
Make the Filling:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together the sweetened condensed milk, sour cream, and egg yolks until smooth and combined.
- Add the key lime juice and zest, stirring until fully incorporated.
- Pour the filling into the prepared crust, spreading it evenly.
Bake:
- Bake the pie for 15-17 minutes, ensuring that only the crust turns golden brown while the filling remains pale.
- Remove the pie from the oven and place it on a cooling rack. Once it reaches room temperature, transfer it to the refrigerator to chill for 3-4 hours before serving.
Whipped Cream:
- In a large bowl, beat the cold heavy cream, sugar, and vanilla extract together until stiff peaks form.
- Transfer the whipped cream to a piping bag with a star tip and pipe decorative swirls onto the chilled pie, or spread it evenly with a spatula.
Garnish:
- Garnish the pie with additional whipped cream, lime zest, and lime slices if desired.
Notes:
- For a smoother pie, make sure to whisk the filling thoroughly.
- If key limes aren’t available, regular lime juice works just as well.
- You can make this pie a day ahead and keep it chilled in the fridge until ready to serve.
