Best Key Lime Pie Ever!

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The Best Key Lime Pie Recipe you’ll ever make. The filling is sweet and creamy with the tartness from the Key Limes and wrapped up in a buttery delicious nutty graham cracker crust. It’s so easy you find yourself making it over and over again!

What makes this the Best Key Lime Pie

I wanted to start this sentence out with this is our favorite. I know we have a lot of favorites in our house – wink, wink! And this KEY LIME PIE is one of them. It’s my son’s favorite pie of all time hands down.  I have a few in the running, but this is one I would pick over just about any pie. It is the perfect combination of sweet and tart. And this kind of tart is one you can only get from a key lime.

What is different about Key Limes

Key limes are very small and have a slightly yellow flesh, they also contain more seeds.

They are also known as West Indian Limes, and are more aromatic. The juice is tarter and has more floral notes.

The are less common here in the U.S. Y’all know I am from Florida and this pie became famous down in the Florida Keys. These limes were once grown there commercially until a hurricane wiped out many of the groves there. Many farmers replaced those crops with Persian Limes that you see more often in your grocery stores. 

The taste difference in these limes make the most unique and delicious pies! You will be thinking your Florida stars this one was invented!

This one is EASY as PIE to make – don’t you just love my jokes?? But it really is simple and you might just find yourself making them in your sleep!

Best Key Lime Pie Recipe ingredients

Simple Key Lime Pie Crust

It all starts with a graham cracker crust! I am not the best pie crust maker.  It is something I keep promising myself to get better at. A homemade one just tastes amazing.

If I can do it so can you! It’s just crushed graham crackers (you pulse in a blender or food processor or take out all your stress with a can or rolling pin and crush them in a zip-lock bag). You can also buy them already crushed in the grocery stores now! Add some melted butter and sugar and voila you have a homemade crust!

TIP – You can add in crushed nuts for an extra divine crust!

What is in Key Lime Pie Filling

• Key Lime Juice
• Lime Zest
• Egg Yolks
• Sweetened Condensed Milk
• Sour Cream

What you need to make the Best Key Lime Pie in the World

• Pie Plate – I used this 9 inch Pyrex pie plate! It is my favorite. If you have a smaller one it will work too. Your crust will be a little thicker, or just don’t use it all. It’s great sprinkled on some ice cream, too, anyway!
• Key Lime Juice or Key Limes – I almost always use Nellie and Joe’s Key West Lime Juice, and you can get it on Amazon delivered right to your door! It really has that distinct taste you want!
• You need a Citrus zester! The lime zest adds a ton of flavor, and ya can’t skimp on flavor, y’all!

I tend to go with simple when it comes to desserts. I like them to be pretty, but I always say mine have a rustic look. Thank heavens that is still in right now! Dollop or pipe on some whipped cream and grate some lime zest over the top, and it is stunning!

How to make the Best Key Lime Pie

Step 1: Make the Crust

Preheat the oven to 350°F and melt butter.

In a food processor, pulse the graham crackers and nuts (if using) until they reach a coarse, crumbly texture. A few small nut pieces are fine! Add the sugar and give it a quick pulse to combine. Pour in the melted butter and stir with a fork until the mixture resembles damp sand—thick, slightly clumpy, and easy to press together.

No food processor? No problem! Toss the graham crackers into a zip-top bag and crush them with a rolling pin, then mix everything together in a bowl.

Pour the mixture into an ungreased 9-inch pie dish. Using your hands, gently press it down and up the sides, ensuring an even layer. Use medium pressure—you want it to hold together but not be packed too tightly. A small measuring cup works great for smoothing out the bottom.

For a pro tip, run a spoon along the bottom edge where the crust meets the sides to round it out—this helps keep the crust intact when slicing.

Pre-bake the crust for 7 to 8 minutes, then remove from the oven (leave the oven on!).

Step 2: Prepare the Filling

In a stand mixer with the paddle attachment, mix the sweetened condensed milk, sour cream, egg yolks, key lime juice, and lime zest until smooth and creamy. Start the mixer on low until the ingredients are combined and then turn up to medium speed and whip for 2 to 3 minutes or until the mixture in nicely whipped and fluffy.

You can also use an electric hand mixer for this step—just be sure everything is fully combined.

Step 3: Bake the Pie

Pour the filling into the cooled pie shell.

Bake for 15 to 20 minutes, just until the center is slightly jiggly. Don’t overbake—it will continue to set as it cools.

Remove from the oven and let it cool on a cooling rack.

Once it reaches room temperature, cover and refrigerate for 3-6 hours to overnight, or until serving.

Step 4: Make the Whipped Cream

In a stand mixer with a whisk attachment or an electric hand mixer, beat the heavy cream, powdered sugar, and vanilla. About 3 to 4 minutes will give you medium peaks. If you want to pipe, go a little longer until the cream has defined stiff peaks.

Refrigerate until ready to use.

Step 5: Serve and Enjoy!

Now for the fun part—finishing touches! Once your pie is fully chilled, it’s time to dress it up. Spread or pipe the whipped cream over the top, then sprinkle with a little extra lime zest for a pop of color and extra citrusy aroma. For a pretty presentation, add a few thin lime slices and a dusting of crushed graham crackers around the edges.

When you’re ready to serve, use a sharp knife to slice cleanly through the pie. Wiping the knife between cuts helps keep those slices neat! Serve chilled and enjoy every tangy, creamy, dreamy bite.

How to Store Key Lime Pie

• Refrigerate: Cover the pie with plastic wrap or foil and store it in the fridge for up to 3 days. The flavors actually get even better as it chills!
• Freeze: For longer storage, freeze the pie (without whipped cream) for up to 2 months. Wrap it tightly in plastic wrap, then add a layer of foil to prevent freezer burn.
• Thawing: When ready to enjoy, transfer the pie to the fridge and let it thaw overnight. Add fresh whipped cream just before serving.
• Make Ahead: This pie is a great make-ahead dessert! You can prepare and chill it 1-2 days in advance and simply garnish it when you’re ready to serve.

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