Key Lime Pie
This key lime pie is truly the quintessential elegant dessert for any celebration!
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Servings: 8 servings
Calories: 221kcal
Ingredients
Crust
- 1 1/4 cups graham cracker crumbs
- 1/4 cup brown sugar
- 5 tablespoons butter melted
Filling
- 1 cup key lime juice
- 2 tablespoons key lime zest
- 2 14 oz cans sweetened condensed milk
- 1/2 cup sour cream
- 2 egg yolks
- 1/4 cup powdered sugar
Instructions
- Prepare the crust
- Preheat the oven to 350 degrees.
- In a medium bowl, mix together graham crumbs, brown sugar, and melted butter. Mix until combined.
- Press this mixture evenly into the bottom of a 9 inch pie pan.
- Bake the graham crumb crust at 350F for 10 minutes.
- Remove from the oven.
- Prepare the filling
- While the crust is baking, prepare the filling.
- Using an electric hand mixer, combine the key lime juice, zest, sweetened condensed milk, sour cream, 2 egg yolks, and powdered sugar until combined.
- Pour the filling into the baked crust.
- Bake the Key Lime Pie
- Bake the pie at 350 degrees for 15 minutes. The pie should be just slightly jiggly in the center when done. If the pie is very jiggly, leave it in and check it every 5 minutes.
- Remove the pie from the oven and allow it to cool to room temperature.
- Then refrigerate the pie for at least another 2.5 -3 hours.
- Serve with whipped cream and lime zest or lime slices if desired.
Notes
- If you do not or cannot find key limes, you can substitute regular limes (also know as Tahiti or Persian limes).
- Can I make this pie without the eggs? I find that the egg yolks give the pie a richer taste and a velvety texture but if you prefer you could leave them out and the pie will still be delicious!
- Don’t over bake! Bake the pie until the center is slightly jiggly (about 15-20 minutes). Custard should be firm to touch but not completely liquid or totally solid. The pie continues to firm up while it chills in the fridge.
- Personalize this pie! You can finish it off however you choose. Some ideas to decorate are: topping with homemade whip cream, sliced limes – either in thin slices or quarters, lime zest, or do a combination of all 3!
- Can I make in a bar pan instead? Yes, use an 8×8 inch square pan.
- The pie is still slightly jiggly in the center after 15 minutes in the oven – should I continue baking it? No, the pie filling will continue to firm up as it chills in the fridge. If it is still very jiggly, continue to bake and check on it every 5 minutes. When you overcook it, it will become spongy rather than creamy.
Nutrition
Serving: 1g | Calories: 221kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 132mg | Fiber: 1g | Sugar: 16g