kelbarb

Key Lime Pie

Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tbsp butter melted

Key Lime Filling
  • 28 oz sweetened condensed milk
  • 1/2 cup light sour cream
  • 1/2 cup key lime juice
  • zest from 2 regular limes or 4 key limes

Whipped Cream Topping
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Graham Cracker Crust
  • Preheat oven to 375F.
  • Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8" - 9.5" pie pan. Bake for 7 minutes. Cool for at least 30 minutes.

Key Lime Filling
  • Preheat oven to 350F
  • Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes.
  • Let pie cool slightly before chilling. Chill for at least 3 hours.

Whipped Cream Topping
  • Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla. Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired.