I’m so excited to share my favorite Key Lime Pie recipe with you! This pie is the perfect balance of sweet and tart, with a creamy filling and a buttery graham cracker crust. It’s surprisingly easy to make, and it’s always a crowd-pleaser.
Why You Will Love This Recipe
What makes this Key Lime Pie so special? First, the filling is incredibly smooth and tangy, thanks to using fresh key lime juice. There’s simply no substitute for that bright, citrusy flavor! Second, the graham cracker crust is perfectly crisp and complements the filling beautifully. Finally, this recipe is no-bake (except for the crust), which means it’s perfect for hot summer days or when you just don’t feel like turning on the oven. It’s a fuss-free dessert that delivers maximum flavor and satisfaction.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh key lime juice
- 1/4 cup sour cream
- Lime slices, for garnish (optional)
Step-by-Step Instructions
1. Prepare the Graham Cracker Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until all the crumbs are moistened. The mixture should resemble wet sand.
2. Press Crust into Pie Plate:
Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch pie plate. You can use the bottom of a measuring cup to help pack it down firmly.
3. Bake the Crust (Optional):
For a firmer crust, bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Let it cool completely before adding the filling. If you prefer a no-bake version, simply chill the crust in the refrigerator for at least 30 minutes.
4. Make the Key Lime Filling:
In a large bowl, whisk together the sweetened condensed milk, key lime juice, and sour cream until smooth and well combined. The mixture will thicken slightly as you whisk.
5. Pour Filling into Crust:
Pour the key lime filling into the prepared graham cracker crust, spreading it evenly.
6. Chill the Pie:
Cover the pie with plastic wrap (make sure the plastic wrap doesn’t touch the filling) and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
7. Garnish and Serve:
Before serving, garnish with lime slices, if desired. Slice and enjoy!
Serving Suggestions
Key Lime Pie is fantastic on its own, but it also pairs well with other flavors. Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence. The creamy sweetness complements the tartness of the pie perfectly.
For a more elegant presentation, garnish each slice with a thin lime wedge and a sprig of mint. You could also sprinkle a little extra graham cracker crumbs around the plate for added texture.
This Key Lime Pie is perfect for summer barbecues, potlucks, or any occasion where you want a refreshing and easy-to-make dessert. It’s also a great choice for holidays like Easter or Thanksgiving, offering a lighter alternative to heavier pies.
Storage and Reheating
Store any leftover Key Lime Pie in the refrigerator, covered, for up to 3-4 days. The pie is best enjoyed cold, so there’s no need to reheat it. In fact, reheating it would likely cause the filling to lose its texture. Ensure the pie is well-covered to prevent it from absorbing any odors from the refrigerator.
Key Details
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes (optional, for crust)
- Chill Time: 4 hours (minimum)
- Servings: 8
- Equipment: 9-inch pie plate, mixing bowls, whisk, measuring cups and spoons
Key Lime Pie
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons 3 ounces unsalted butter, melted
- 1 14-ounce can sweetened condensed milk
- 1/2 cup fresh key lime juice
- 1/4 cup sour cream
- Lime slices for garnish (optional)
Instructions
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until all the crumbs are moistened. The mixture should resemble wet sand.
- Press the graham cracker mixture evenly into the bottom and up the sides of a 9-inch pie plate. You can use the bottom of a measuring cup to help pack it down firmly.
- For a firmer crust, bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Let it cool completely before adding the filling. If you prefer a no-bake version, simply chill the crust in the refrigerator for at least 30 minutes.
- In a large bowl, whisk together the sweetened condensed milk, key lime juice, and sour cream until smooth and well combined. The mixture will thicken slightly as you whisk.
- Pour the key lime filling into the prepared graham cracker crust, spreading it evenly.
- Cover the pie with plastic wrap (make sure the plastic wrap doesn't touch the filling) and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Before serving, garnish with lime slices, if desired. Slice and enjoy!