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! Key lime pie is a favorite at our house, for sure!

If you’re in the mood for other pie recipes you might like: PERFECTLY PEACHY SLAB PIE, and CLASSIC BLUEBERRY SLAB PIE.

CRUST: 1 1/4 C graham cracker crumbs, 2 T sugar, 6 T melted butter.
Press into pie plate. Bake 10-12 min at 325f or until edges slightly browned.
FILLING: 2 cans sweetened condensed milk, 1/3 C sour cream, 1 T lime zest, 3/4 C fresh lime juice.
Fill par-baked crust. Bake about 20 min at 325f. Watch for small bubbles around the rim & it’s done.
FROSTING: 1 C heavy cream, 2 T powdered sugar, 1/2 tsp vanilla, 2 T cream cheese (optional).
Aaaand… as I started to pipe the frosting it blew off the tip! Plan B: spread it evenly on top.
Tip: limes will vary in tartness. Be sure to taste the batter before baking & adjust to your taste.
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slice of key lime pie

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!
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Servings 8
Calories 573 kcal


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


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


  • 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.


Calories: 573kcalCarbohydrates: 70gProtein: 10gFat: 30gSaturated Fat: 18gCholesterol: 98mgSodium: 277mgPotassium: 448mgFiber: 1gSugar: 62gVitamin A: 991IUVitamin C: 10mgCalcium: 325mgIron: 1mg
Tried this recipe?Let us know how it was!

An option for serving:

Sometimes I’ll make this key lime pie in bar form, instead. I’ll line a 9×9″ cake pan with parchment paper and make everything according to the recipe. Once the pie is cooled and frosted, I’ll pull it out of the cake pan and slice it into 2″ squares, then arrange those on a serving platter. Right before serving I’ll add a little dollop of whipped cream and a little slice of lime for garnish. It’s a perfect thing to just pick up and eat in a few bites. No need for plates or forks!

Did you know that I bake at ‘high altitude’? I really should say I bake at high elevation’ because after all, I’m not baking on an airplane. Haha. If you have questions about high elevation baking I would recommend you check out the link below. 

King Arthur Flour

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