Not Too Tart, Not Too Sweet Key Lime Pie

The Kelly Kitchen

Not Too Tart, Not Too Sweet Key Lime Pie

No ratings yet

Our Key Lime Pie is not too tart and not too sweet. It is bright, refreshing, tangy, and a taste of sunshine!

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 4

Servings: 1 - 9" Pie

Course: Dessert, Snack

Cuisine: American

Ingredients Method Video Notes

Ingredients

CRUST

1 ½ cups graham cracker crumbs
⅓ 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

Note: Gram measurements do not adjust automatically with the serving multiplier.

Method

CRUST

Preheat oven to 350 degrees F.
Mix together crust ingredients in a medium bowl.
Press into a 9” pie pan and bake for 5 minutes. Let cool.

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.

TOPPING

Beat all ingredients until stiff peaks form.
Spread onto chilled pie and top with additional fresh lime zest.

STORAGE & MAKE AHEAD

STORAGE: Store covered in the refrigerator for up to 4 days.
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.)

Video

Notes

TIME SAVER: To save time, you may use a store bought premade graham cracker pie crust.

FREEZE: 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.

TOTAL TIME: Total time includes chilling of pie.

Tried this recipe?

Let us know how it was!