Key Lime Pie

This classic Key lime pie is smooth, tangy, and refreshingly sweet with the perfect balance of citrus and creaminess. A simple graham cracker crust holds a luscious filling made from sweetened condensed milk, sour cream, and bright Key lime juice. It bakes in just minutes and chills into a beautifully firm, sliceable pie. Perfect for summer gatherings, holidays, or anytime you want a cool, tropical dessert that comes together quickly with minimal effort.

Ingredients

• 3 cups sweetened condensed milk
• 3/4 cup Key lime juice
• 1/2 cup sour cream
• 1 tablespoon grated lime zest
• 1 (9-inch) prepared graham cracker crust

Directions

1. Preheat oven to 350°F.
2. Mix condensed milk, Key lime juice, sour cream, and lime zest until smooth.
3. Pour filling into graham cracker crust and set the pie on a baking sheet.
4. Bake 5–8 minutes, until tiny bubbles appear on the surface (the filling should remain pale and slightly wobbly).
5. Cool on a wire rack, then refrigerate at least 1 hour before serving.
6. Garnish with lime slices or whipped cream, if desired.

Prep Time: 10 minutes | Cooking Time: 8 minutes | Total Time: 18 minutes (+ chilling)
Kcal: ~360 kcal | Servings: 8

Tips

• Do not overbake—look for small bubbles, not browning, for the perfect texture.
• Store tightly covered in the refrigerator for up to 3 days.

FAQ

Can I freeze Key lime pie?
Yes—freeze up to 3 months without toppings. Thaw in the fridge overnight.

Is regular lime juice okay?
It works, but Key limes give a more distinct, floral acidity.

Can I use a homemade crust?
Absolutely—a simple graham cracker, butter, and sugar crust works great.

Why is the filling still wobbly after baking?
It sets fully during chilling; the short bake activates the thickening process.