Key Lime Pie
Key Lime Pie has a 3 ingredient graham cracker crust that gets filled with smooth, tart key lime filling, creating a dessert everyone loves! Prep this citrusy pie in only 20 minutes and then bake it up in just 30!
Servings: 8 people
- 1¼ cups graham crumbs
- ¼ cup light brown sugar packed
- 5 Tablespoons salted butter melted
- 1 cup fresh key lime juice
- 2 Tablespoons key lime zest
- 28 ounces sweetened condensed milk
- ½ cup sour cream
- 2 large egg yolks
- ¼ cup powdered sugar
Preheat the oven to 350°F.
In a medium bowl, mix together graham crumbs, brown sugar, and melted butter. Press the crust mixture into a 9-inch pie pan.
Bake the graham crumb crust for 10 minutes.
While that is baking, prepare the key lime filling. Using an electric hand mixer, combine the key lime juice, zest, sweetened condensed milk, sour cream, 2 egg yolks, and powdered sugar.
Pour the filling into the baked crust.
Bake the pie for 15 minutes. It should be just slightly jiggly in the center. If the pie is very jiggly, leave it in and check it every 5 minutes.
Remove the pie from the oven and allow it to cool to room temperature. Then refrigerate the pie for at least another 2½ to 3 hours.
Serve with whipped cream and lime zest or lime slices if desired.
- How To Store: Wrap the Key Lime Pie tightly in plastic wrap or aluminum foil and store it in the refrigerator. Enjoy the pie for up to 2 to 3 days! You can also freeze this Key Lime Pie for up to a month!
- Can I Make This Recipe Without Eggs? If you prefer to you definitely can make this pie without using eggs and it'd still be delicious. I do find that using eggs in this recipe gives the pie a richer taste with a wonderful velvety texture!
- What Happens If I Make This Key Lime Pie With Whole Eggs? Though the recipe does just call for egg yolks if you use whole eggs it'd likely still turn out just fine but may have a slightly firmer texture. Just be sure you mix the whole eggs in really well!
- Can I Use Just Condensed Milk Instead Of Sweetened Condensed Milk? Unfortunately, you can't. The two have very different consistencies and sweetened condensed milk has a lot more sugar in it than condensed milk.
- Could I Make This In A Bar Pan Instead? Yes, you can. I'd recommend using an 8x8 inch square pan.
- Should I continue To Bake The Pie If It's Still Jiggly In The Center? No, the pie filling will continue to firm up as it chills in the fridge. If you accidentally overcook the pie it will become spongy rather than creamy.
Calories: 528kcal | Carbohydrates: 78g | Protein: 10g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 291mg | Potassium: 465mg | Fiber: 1g | Sugar: 68g | Vitamin A: 654IU | Vitamin C: 12mg | Calcium: 326mg | Iron: 1mg