Talk about an upgrade! I’ve featured Key Lime Pie on this blog before but I felt it was time for a refresh. I’m talking an updated, better recipe, better photos that hopefully have you drooling and inspiring you to get in the kitchen. This dessert is loved by many, but it’s also easy to get it wrong too. There’s a fine line between too sweet or too tart and a solid gram cracker crust can make or break any recipe. This Traditional Key Lime Pie recipe has the right amount of sweet and tart and the best graham cracker crust. It’s easy with only a few ingredients needed, and is completely from scratch. You’ll impress everyone (even yourself!) with this pie.
The easiest recipe for traditional key lime pie
Although a lot of people love key lime pie, I don’t think a lot of people try to make it themselves. I’m hoping that sharing this recipe changes that. Not only is the key lime pie incredibly easy to make, it only requires a handful of ingredients and there’s a couple of shortcuts I want to talk about if you find yourself in a pinch.
Shortcut #1: If you don’t want to make the crust from scratch, don’t. You can always use a store bought; pre made pie crust. With that being said however; I strongly, STRONGLY recommend making the crust from scratch. Especially with this recipe. My graham cracker crust is thick and full of flavor (more on that below) and comes together quickly. It’s the perfect pairing with the sweet and tart flavors of the key lime pie filling. But, since Just Add Sprinkles is all about being approachable and easy; I want you to know that you can just as easily use a store bought graham cracker crust with this recipe. No shame included.
Shortcut #2: If you live in an area where Key Limes are either not available ever or they’re just a seasonal item, guess what? You can use regular limes too. Yes it’s called Key Lime Pie for a reason but let’s not get particular here. Any fresh limes you come across will do. And furthermore, if your grocery store is out of fresh limes that day, buy lime juice. If you buy lime juice and don’t have limes you’ll have to omit the lime zest but that’s okay too. Lime zest is mostly for garnish so if you don’t have it or can’t get it, no worries.
The graham cracker crust
Now I know I mentioned this before that there is room for a shortcut here. You can totally make this pie with a store bought graham cracker crust. But if you’re down to make a homemade graham cracker crust, then look no further. This graham cracker crust is key lime pie’s best friend. You will need graham cracker crumbs, brown sugar, ground cinnamon and melted butter. I use a similar crust in these cheesecake squares and this no bake cheesecake. Before we continue, promise me you’ll always add brown sugar and cinnamon to your graham cracker crust because it is the ONLY way to do graham cracker crust. Thank you.
To prepare the crust simple mix the four ingredients together in a bowl and pour the mixture into a pie dish. Pack the crumbs together to form a even crust (make sure to work up the sides of the pie dish) and bake for 10 minutes in a 350 degree oven. Pretty easy, right? And your kitchen will smell so good when this comes out of the oven.
Making the filling
This filling is probably one of the easiest things you’ll ever whip up! You need sweetened condensed milk, sour cream, {key} lime juice and some lime zest. Use a handheld mixer to mix it all to combine and that’s it. Like I mentioned about if you end up just buying lime juice and don’t have limes you can easily omit the lime zest, no worries.
This pie only takes 7 to 8 minutes to bake so don’t get too distracted once you pop it in the oven. The surface of the filling will start to get teeny tiny bubbles; an indication that the pie is done. Be sure not to brown or over bake the pie.
If you make this recipe take a picture a post it on Pinterest and let me know how it came out for you! Or if instagram is more your thing tag me @justaddsprinkles so I can see your creations 🙂
Equipment
- handheld electric mixer
- 9 inch pie dish
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ¼ cup brown sugar light or dark can be used
- 1 tsp ground cinnamon
- ½ cup unsalted butter melted
For the Filling:
- (2) 14 oz cans of sweetened condensed milk
- ½ cup sour cream preferably full fat
- ¾ cup lime juice
- 1 tbsp lime zest
- whipped cream; slices of lime, and extra zest for garnish optional
Instructions
Make the Crust:
- Preheat the oven to 350 degrees. Lightly spray a 9 inch pie dish with non stick baking spray.
- Combine graham cracker crumbs, brown sugar and ground cinnamon in a bowl. Whisk the ingredients together. Pour melted butter over the crumbs and mix together until crumbs are evenly coated. Pour crumb mixture into a 9 inch pie dish and pack it firmly to form a crust, make sure the crust goes up the sides of the dish. Bake for 10 minutes
Make the Filling:
- In a large mixing bowl combine the sweetened condensed milk, sour cream, lime juice and lim zest. Use a handheld mixer on medium speed to beat everything together just until it combines. Scrape down the sides of the bowl and along the bottom to make sure everything is evenly mixed togeh=ther. Pour filling over the graham cracker crust and bake in the oven for 7 to 8 minutes. Allow pie to cool at room temperature for about an hour. Cover with plastic wrap and place in the refrigerator to chill over night.
- When ready to serve, garnish the top of the pie with whipped cream, limes slice or extra lime zest if you prefer. Cut into slices and serve. Leftover can be store in the refrigerator, covered, for 2 to 3 days.
Notes
Thanks for the detailed instructions on the graham cracker crust. For me, it’s never been easy and the store-bought versions can derail a good recipe.