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Key Lime Pie brings a bright tang and smooth creaminess that instantly transports me to sun-soaked afternoons by the beach. This classic dessert is a perennial favorite when you want something both refreshing and indulgent without a lot of fuss. The crisp graham cracker crust and luscious key lime filling strike the perfect balance between tartness and sweetness.
I love how this pie always disappears fast at summer gatherings. The first time I made it, even my not-so-dessert-loving uncle asked for seconds.
Ingredients
- Sweetened condensed milk: gives sweetness and all the creaminess a key lime pie needs While canned works well I like to choose brands with fewer added ingredients
- Key lime juice: provides the signature bright tang Freshly squeezed is ideal—look for heavy limes that yield to gentle pressure
- Sour cream: makes the filling extra creamy while taming the sweetness Pick a thick full-fat variety for best results
- Lime zest: intensifies the fresh lime flavor Use a microplane to avoid bitterness from the white pith
- Graham cracker crust: serves as a crisp buttery contrast Always check for even golden color and no breakage
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to warm at 350 degrees Fahrenheit so it is ready when the pie goes in This step is crucial for a quick bake and a properly set filling
- Mix the Filling:
- In a large bowl combine the sweetened condensed milk key lime juice sour cream and lime zest Stir until the mixture is completely smooth This will ensure that every bite has that signature creamy texture
- Prepare the Crust:
- Pour the filling evenly into the graham cracker crust Use a spatula to smooth the top so the baking is even Place the pie on a baking sheet to catch any drips
- Bake the Pie:
- Slide the pie into the oven and bake for five to eight minutes Watch for tiny bubbles on the surface which tell you it is set Do not let it turn brown as the filling should still jiggle slightly and look glossy
- Cool and Chill:
- Take the pie out and put it on a wire rack to cool Let it come to room temperature before refrigerating for at least one hour This makes the filling fully set and easy to slice
- Garnish and Serve:
- Before bringing the pie to the table add lime slices and dollops of whipped cream if you like Serve it cold for the most refreshing bite
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The lime zest is my secret for an extra citrus punch My family always asks for extra zest when I bake this—the aroma alone draws everyone to the kitchen
Storage Tips
Store your pie covered in the fridge and it will keep well for up to three days For longer storage wrap tightly and freeze slices for up to one month Thaw in the refrigerator before serving and the texture will still be just right
Ingredient Substitutions
If you only have regular limes they work in a pinch for juice and zest If you prefer a gluten free version use a gluten free graham cracker crust Bottled key lime juice is a helpful shortcut but taste it first to ensure freshness
Serving Suggestions
Key Lime Pie shines as a summertime finale but also brightens up any winter gathering I love to serve it with a tall glass of iced tea or after seafood For parties cut into bite sized bars for easy handheld desserts
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A Slice of History
Key Lime Pie traces its roots to the Florida Keys where cooks used local limes and whatever dairy was available The recipe’s origins tie to sponge fishermen and the tradition of baking without refrigeration My family recipe comes from a hand written note passed down from my grandmother
Recipe FAQs
- → How do I ensure the filling sets properly?
After baking, allow the dessert to cool fully on a wire rack before refrigerating for about an hour. This helps the filling to firm up while melding flavors.
- → Can I prepare the crust in advance?
Yes, using a pre-made graham cracker crust is convenient. For a firmer base, bake it for 10 minutes at 350°F before adding the filling.
- → What is the key to achieving a tangy flavor?
Freshly squeezed key lime juice and lime zest bring a bright tartness that balances the sweetness from condensed milk and sour cream.
- → Is whipped cream necessary for serving?
Whipped cream adds a creamy contrast and smooths the tanginess, but it’s optional based on personal preference.
- → How long can leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days; it can also be frozen for extended storage.