Key Lime Pie is a refreshing and creamy dessert inside a crumbly graham cracker crust. This is a rich and creamy from scratch recipe with a tart, sweetened sour cream top layer. If you are short on time a premade graham cracker crust will work perfectly and the top layer can be omitted, giving you a quick and easy key lime pie but if you are feeling decadent use the full from scratch recipe and impress your guests!
Graham Cracker Crust
18 whole graham crackers- crushed
1/3 cup sugar
1/3 cup melted butter
2 tablespoons lime zest
¾ cup key lime juice (regular lime juice will work as well)
4 egg yolks
2- 14 ounce cans of sweetened condensed milk
½ cup sour cream
2 tablespoons powdered sugar
Stir together all of the crust ingredients and press into a 9” pie plate. It will look like a lot of crust at first but just keep pressing into the bottom and up the sides of the pie pan. Bake the crust for 5 minutes. Cool while preparing the filling. Mix together the filling ingredients and blend with an electric mixer until think and well combined, pour into the pie crust and bake for 30 minutes or until the pie is no longer “jiggly” do not brown the filling. Cool the pie for at least one hour before spreading on the top layer. Refrigerate until ready to serve. Enjoy!
Jessica Shockney is a mother of two and a Baltimore City Firefighters’ wife. Passionate about writing, photography, baking and gardening, she’s a busy mom trying to keep up in a Pinterest world of successes and fails.