The Easiest Key Lime Pie – Perfectly Tart & Sweet

The Easiest Key Lime Pie – Perfectly Tart & Sweet

If you haven’t made Key Lime Pie before this recipe is for you. It’s just the right balance of tart and sweet, has simple ingredients, and is ready in a snap!

The Easiest Key Lime Pie - Perfectly Tart & Sweet

If you haven't made Key Lime Pie before this recipe is for you. It's just the right balance of tart and sweet, has simple ingredients, and is ready in a snap!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Servings: 8
Calories: 573kcal

Ingredients

Pie Crust

  • 1 ¼ cup graham cracker crumbs
  • 2 tbsp sugar granulated
  • 5 tbsp butter melted

Pie Filling

  • 2 cans sweetened condensed milk 14 oz cans
  • ¾ cup lime juice fresh squeezed
  • 1/3 cup sour cream
  • 1 tbsp lime zest finely grated

Topping

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla

Instructions

  • Heat oven to 325F or 160C

Pie Crust

  • In a small bowl combine graham cracker crumbs, sugar, and butter. Mix to thoroughly combine and press into a 9 inch pie plate. Bake about 10-12 minutes until edges start to brown slightly.

Pie Filling

  • In a medium bowl combine all the pie filling ingredients and whisk thoroughly to completely combine.
  • Pour into pie crust and bake about 20 minutes. The filling will thicken but will not be fully set until it's cooled.
  • Cool completely.

Pie Topping

  • Whip the heavy cream, sugar, and vanilla until stiff peaks. Can be done by hand or an electric hand mixer or stand mixer speeds things up.
  • Decorate the top of the pie with whipped cream and garnish with slices of lime and a sprinkle of lime zest. Or slice and plate, then dollop on whipped cream, and garnish with lime slice and sprinkle of zest.

Nutrition

Calories: 573kcal | Carbohydrates: 70g | Protein: 10g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 98mg | Sodium: 277mg | Potassium: 448mg | Fiber: 1g | Sugar: 62g | Vitamin A: 991IU | Vitamin C: 10mg | Calcium: 325mg | Iron: 1mg



Leave a Reply