Key Lime Pie

Short description

I made this Key Lime Pie VII and I’m always amazed by how creamy, tangy, and effortless it is. The combination of sweetened condensed milk, sour cream, and fresh lime zest delivers a luxurious yet refreshing flavor that never disappoints.

Why You’ll Love This Recipe

I love how quickly I can whisk together the filling using just five simple ingredients. Baking it until tiny bubbles pop ensures a custard-like texture without browning, and chilling it brings everything together beautifully. The base of a graham cracker crust adds a satisfying crunch that balances the smooth filling—I never skip making my own crust if I have time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
sweetened condensed milk
key lime juice
sour cream
lime zest
prepared 9 inch graham cracker crust

directions

1. I preheat the oven to 350 °F (175 °C).

2. In a bowl, I stir together the sweetened condensed milk, sour cream, lime juice, and lime zest until smooth.

3. I pour the filling into the prepared graham cracker crust, placing the pie on a baking sheet.

4. I bake it for about 5–8 minutes—just long enough for tiny bubbles to appear and pop on the surface, but not browned.

5. I transfer it to a wire rack to cool, then chill it thoroughly in the fridge for about 1 hour before serving. Garnish with whipped cream and lime slices if I feel fancy.

Servings and timing

This recipe yields 8 servings, and it takes about 15 minutes prep, 5 minutes baking, plus 1 hour chilling, for a total time of roughly 1 hour 20 minutes.

Variations

• I’ve sometimes swapped plain yogurt for the sour cream with good results—slightly lighter but still creamy.

• I like adding toasted coconut to the crust or using crushed graham crackers mixed with melted butter and a pinch of salt for extra texture.

• When I want a richer custard I—like some traditional versions—stir in extra egg yolks, though this recipe is egg‑free.

storage/reheating

I cover the pie tightly with plastic wrap or foil and keep it refrigerated for up to 3 days. If I freeze it, I bake it in a foil pan and wrap it securely, storing for up to 3 months. I only add whipped cream after thawing.

FAQs

What can I use if I don’t have Key lime juice?

I often use regular lime juice if I can’t find authentic Key lime juice—it works fine, though the flavor is slightly less aromatic. A little extra zest helps boost freshness.

Do I have to bake the pie?

While some recipes let you chill the filling without baking, I prefer baking—just a few minutes—to set the custard and pasteurize the sour cream and juice.

Can I make the crust from scratch?

I enjoy making a homemade graham cracker crust—simply crushed crackers mixed with melted butter and a pinch of salt pressed firmly into the pan. It crisps beautifully.

How do I prevent the filling from cracking?

I bake just until bubbles appear and pop—don’t let it brown. That ensures a smooth, crack‑free surface.

Can I prep the pie ahead?

Yes—I sometimes prepare the filling the night before, chill it lightly, then bake and chill fully before serving. This allows flavors to meld and gives a clean slice.

Conclusion

This Key Lime Pie VII is one of my favorite go‑to desserts: rich yet bright, easy yet elegant. With minimal ingredients and straightforward steps, it’s perfect for gatherings or lazy weekends. I love how the tangy lime contrasts with the sweet base, and how reliable it is every time I make it.

Key Lime Pie

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• Author: Chef Sara
• Total Time: 1 hour 20 minutes
• Yield: 8 servings
• Diet: Vegetarian

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Description

This Key Lime Pie VII is a quick and creamy dessert that blends sweetened condensed milk, sour cream, and lime juice in a graham cracker crust. It’s tangy, smooth, and refreshingly light—perfect for any occasion.

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Ingredients

1 (14 oz) can sweetened condensed milk

1 cup sour cream

1/2 cup key lime juice (or regular lime juice)

1 tablespoon lime zest

1 (9-inch) prepared graham cracker crust

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Instructions

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, stir together the sweetened condensed milk, sour cream, lime juice, and lime zest until smooth.
3. Pour the mixture into the prepared graham cracker crust and place on a baking sheet.
4. Bake for 5–8 minutes, just until tiny bubbles begin to appear and pop on the surface. Do not brown.
5. Remove from oven and let cool on a wire rack.
6. Chill in the refrigerator for at least 1 hour before serving.
7. Optional: Garnish with whipped cream and lime slices before serving.

Notes

• Use regular lime juice if Key lime juice is unavailable—add extra zest for brightness.
• Chill for several hours or overnight for a firmer set and deeper flavor.
• Make your own crust with crushed graham crackers, melted butter, and a pinch of salt.

• Prep Time: 15 minutes
• Cook Time: 5–8 minutes
• Category: Dessert
• Method: Bake and Chill
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 30g
• Sodium: 160mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 0g
• Protein: 5g
• Cholesterol: 35mg