Key Lime Pie is my husband’s favorite pie of all time so I spent many years perfecting this recipe. As stated in the title, this Key Lime Pie is not too tart and not too sweet. Our recipe is different than traditional Key Lime Pie recipes in that we use sour cream for richness in place of egg yolks. It is a taste of sunshine and I recommend making more than one pie as it goes quickly!
The history of Key Lime Pie can be traced back to the early 1900s, when it was a popular dessert in the Florida Keys. Key limes, which are smaller and more acidic than regular limes, were abundant in the Keys, and locals used them to create a variety of dishes, including pies. The flavor of our Key Lime Pie is often described as being bright, refreshing, and tangy. The tartness of the key limes balances out the sweetness of the condensed milk, creating a flavor that is both complex and satisfying. The whipped topping adds a light and fluffy texture, as well as a touch of sweetness. If you have browsed our recipes, I am sure you have noticed we love our tropical flavors! We have Key Lime Cheesecake Cookies, Key Lime Pie Thumbprints, Key Lime Pie Cupcakes, Coconut Cake, and Coconut Macadamia Nut Cookies just to name a few.
Key Lime Pie Key Ingredients
Let’s take a closer look at the main ingredients that make up this irresistible pie.
Graham Cracker Crumbs
I typically just buy store bought graham cracker crumbs because it’s easier and faster than crushing my own but either method works! You may also buy a ready-made graham cracker crust to save time, if preferred.
Sweetened Condensed Milk
Sweetened condensed milk adds sweetness to the pie in a concentrated form without all the moisture from regular milk.
Sour Cream
Sour cream in this recipe replaces traditional egg yolks and it adds richness to the pie.
Key Lime Juice and Zest
Key lime juice and zest provide the lovely key lime flavor.
Key Limes vs. Persian Limes
Key limes, also known as ‘Mexican limes’ or ‘West Indies limes,’ are smaller, contain more seeds, and have thinner skins than regular limes. They are grown in tropical and subtropical regions and are known for their distinctive tart and sweet flavor. Highly coveted for desserts, marinades, and other specialties, they are sometimes difficult to locate at food stores. Although you may use regular (Persian) limes in place of key limes, if they are available to you, they are worth seeking out. Otherwise, I highly recommend bottled key lime juice, such as Nellie & Joe’s.
What if I cannot find Key Limes?
No worries! Key limes can be difficult to locate at times. If they are not available to you, I recommend using bottled key lime juice, such as Nellie & Joe’s. If using bottled juice, be sure it is key lime juice and not regular lime juice as this will not taste the same. For the lime zest, you may use either regular or key limes.
Can Key Lime Pie Be Made in Advance?
Yes! Key Lime Pie may be made 1-2 days in advance. However, the crust will tend to get soggy the longer it sits in the fridge.
Pie may also be frozen for up to 3 months. Freeze (without topping) unwrapped and uncovered first until solid. Then, wrap in plastic wrap and aluminum foil and store in the freezer. To thaw, place pie in the refrigerator overnight.
Tips
- Measure correctly – I highly recommend using a kitchen scale when baking. Because baking measurements need to be exact, using a scale helps to measure as precisely as possible. It quite honestly was a complete game changer for me when I first started using one! I would be lost without it now.
- Room temperature is important! When certain ingredients (eggs, cream cheese, butter, etc.) are listed as room temperature, there are scientific reasons behind this. At room temperature, these ingredients blend together better and result in a smoother batter. Ultimately, you will end up with a better final product!
- Key lime juice – If using bottled juice, be sure it is key lime juice and not regular lime juice.
- Time savers – To save time, you may use a store bought premade graham cracker pie crust and bottled key lime juice.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Food Processor – to crush graham crackers
- Stand Mixer – to mix batter
- Zester – to zest key limes
- Juicer – to juice key limes
If you liked this recipe, try our
- Key Lime Pie Thumbprints
- Key Lime Cheesecake Cookies
- Key Lime Pie Cupcakes
- Coconut Macadamia Nut Cookies
Not Too Tart, Not Too Sweet Key Lime Pie
Our Key Lime Pie is not too tart and not too sweet. It is bright, refreshing, tangy, and a taste of sunshine!
Ingredients
- CRUST:
- 1 ½ cups graham cracker crumbs
- 1/3 cup (66 g) granulated sugar
- 6 Tbsp butter, melted
- FILLING:
- 2 (14 oz) cans sweetened condensed milk
- 1 cup (227 g) sour cream, room temp
- ¾ cup freshly squeezed key lime juice or bottled key lime juice
- 2 tsp lime zest
- TOPPING:
- 1 cup heavy cream, cold
- 3 Tbsp confectioners’ sugar
- 1 tsp vanilla
- Lime zest for garnish
Directions
- Step 1 PREP: Preheat oven to 350 degrees F.
- Step 2 CRUST: Mix together crust ingredients in a medium bowl. Press into a 9” pie pan and bake for 5 minutes. Let cool.
- Step 3 FILLING: Whisk together all ingredients and pour into cooled crust. Bake for 10 minutes. Cool slightly and then chill in refrigerator for at least 3 hours.
- Step 4 TOPPING: Beat all ingredients until stiff peaks form. Spread onto chilled pie and top with additional fresh lime zest.
- Step 5 MAKE AHEAD: This pie may be made 1-2 days in advance. (Please note that the crust will get soggy the longer it sits in fridge.)
- Step 6 STORAGE: Store covered in the refrigerator for up to 4 days. Pie may be frozen for up to 3 months. Freeze (without topping) unwrapped and uncovered first until solid. Then, wrap in plastic wrap and aluminum foil and store in the freezer. To thaw, place pie in the refrigerator overnight.
- Step 7 NOTES: To save time, you may use a store bought premade graham cracker pie crust.
Thank You for sharing your time with us
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Have a wonderful day!
