“Creamy, sweet, tart key lime pie! Family favorite recipe that’s easy and simple to prepare with a homemade graham cracker crust!”
Watch me make this Key Lime Pie from start to finish!!
A fan sent me this recipe when I first started this blog and it’s been a cookout favorite ever since. You may remember me posting this back in 2009 (Yep 2009! Can you believe it? This little blog is tried and true thanks to YOU!) I’ve only tweaked this recipe a tad to get it exactly the way I like it for personal preference but it’s seriously divine as is! The original recipe is here.
It’s so hard to believe NOBODY in my family had a key lime pie recipe, even to this day! I’m always the one expected to bring it. I don’t mind one bit though because it’s a breeze to prepare. Seriously, the most tedious part is juicing those little key limes!
This key lime pie is TART, SWEET and oh so creamy! I love to watch people taste it for the first time. It usually goes like this: “oh wow that is tart…. and sweet” *takes another bite *”ohhh this is good and I don’t even like lime”. Why does everyone claim to not like lime? LOL I know I’ve said it a few times so who am I to talk right.
I seriously love this key lime pie y’all (Sorry but I seriously can’t stop saying seriously! The heck?!) If you’re not a fan of tart and sweet then keep looking around this blog. I’m sure to have something up your alley.
OH BEFORE I FORGET, LISTEN!
(Yeah I’m yelling. I hate to yell but you must hear this!)
DON’T MAKE AND SERVE THIS PIE THE SAME DAY!! SERIOUSLY!
For the longest I thought this pie was “just ok” and that’s because I was making and serving the pie the same day! Please don’t do that! It’ll be waay too bold, way too sweet and way too tart and well…unbalanced. Something magical happens to it once it’s had a chance to sit overnight. Not only does the filling take on a more creamy texture but the flavors mingle and blend so beautifully and that graham crackers crust…perfection!
Yeah, you’ll still get sweet and tart but not in an offensive “I can only eat 1 spoonful of this stuff” kinda way. I’ve had a few key lime pies like that and I’m almost certain it was because it was made that same day probably.
Egg Yolks or No Egg Yolks? Is this an authentic Key Lime Pie?
Well…that depends on who you ask and where they are from. Some Floridians say an authentic key lime pie must have egg yolks. This key lime pie recipe is similar in tastes of what I’ve had at just about every Florida restaurant that sells it. A key lime pie with a creamy, slightly whipped texture and a classic graham cracker crust!
It’s amazing! ENJOY!
Key Lime Pie
GRAHAM CRACKER CRUST
- 2 cups fine graham cracker crumbs
- 1/3 cup granulated sugar
- 8 tablespoons butter melted (may need more)
- 2 14 oz cans sweetened condensed milk
- 1 cup sour cream
- 3/4 cup key lime juice about 25-30 key limes
- 1 tablespoon key lime zest
- Whipped cream and key lime zest garnish
- Preheat oven to 350. F.
- To make the crust, stir together graham cracker crumbs, sugar and melted butter until mixture is moistened. (Add more butter if needed)
- Pour mixture into a greased, deep dish pie plate and firmly press into place, being sure to keep the thickness as even as possible.
- To make the filling, in a large bowl mix together sweetened condensed milk and sour cream.
- Mix in key lime juice.
- Fold in key lime zest.
- Pour filling into prepared pie crust.
- Bake for 8-10 minutes (do not brown)
- Once cooled, refrigerate overnight. (Overnight makes for the BEST flavor)
- Garnish with whipped cream and zest if desired.