Key Lime Pie
This homemade Key Lime Pie is a classic dessert I make all year long. I love preparing it from scratch with plenty of fresh lime juice and zest, giving it that amazing citrus flavor my family loves. The texture is super creamy, and the balance of tangy and sweet makes it so irresistible. The great thing is it’s ready in just one hour, chill time included.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup ground walnuts (pecans, almonds or macadamia nuts work as well, if you are allergic, just use extra 1/2 cup graham cracker crumbs)
- 3 tablespoons white granulated sugar
- 5 tablespoons unsalted butter melted
Instructions
- Using a fork, stir together the crust ingredients in a medium bowl until fully combined and the graham cracker crumbs are moist.
- Press the mixture into a 9-inch pie dish or springform pan. Using your hands or a measuring cup, press and pat down the bottom and sides.
- Chill for 20-30 minutes. I prefer to put it in the freezer for 20 minutes.
- Preheat the oven to 350 degrees F.
- Combine condensed milk, sour cream, and egg yolks in a medium bowl. Whisk together on medium speed until thoroughly combined.
- Add (key) lime juice and (key) lime zest. Whisk until thoroughly combined.
- Pour the mixture into the prepared crust.
- Bake for 25-30 minutes in the preheated oven. Do NOT brown the pie; only the crust should start turning a nice golden-brown color.
- Remove from the oven and cool on a cooling rack. When cool, transfer it to the fridge. Chill the pie thoroughly in the refrigerator for 3-4 hours before serving.
- Serve cold, and do not keep at room temperature for more than one hour.
- In a large bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form.
- Add the whipped cream to a piping bag fitted with a star tip and pipe it on top of the pie, or use a spatula to spread it onto the pie.
- Garnish with (key) lime slices, (key) lime zest, and whipped cream if desired.
Notes
If theres one thing I always tell people when they ask how to make the best Key Lime Pie, its this: use fresh lime juice and zest. Ive tried bottled juice in the past, but I promise you, it never gives the same citrusy flavor. Freshly squeezed juice and zest bring the whole pie to life and remind me of the classic pie my mom used to make.
Nutrition
- Calories: 324kcal
- Sugar: 8g
- Protein: 3g