Description

This classic Key Lime Pie recipe features a buttery graham cracker and walnut crust filled with a tart and creamy key lime custard, topped with freshly whipped cream and garnished with key lime slices and zest. The pie is perfectly baked until the crust is golden and thoroughly chilled for a refreshing dessert that’s ideal for summer or any lime lover’s occasion.

Ingredients

Scale

Crust

1 cup graham cracker crumbs
1/2 cup ground walnuts
3 tablespoons white granulated sugar
5 tablespoons unsalted butter, melted

Filling

2 cans sweetened condensed milk (14 ounces each)
1/2 cup sour cream
3 large egg yolks
Zest of 1 large key lime or lime
1/2 cup key lime juice or lime juice (from about 8 limes)

Topping

1 1/2 cups heavy whipping cream, cold and full fat
2 tablespoons white granulated sugar
1 teaspoon vanilla extract
Whipped cream (for garnish, optional)
Key lime zest (for garnish)
Key lime slices (for garnish)

Instructions

Make the Crust: In a medium bowl, combine graham cracker crumbs, ground walnuts, and sugar. Using a fork, stir in the melted butter until all crumbs are evenly moistened.
Press the Crust: Transfer the crumb mixture into a 9-inch pie dish or springform pan. Press firmly with your hands or the back of a measuring cup to evenly coat the bottom and sides.
Chill the Crust: Place the crust in the refrigerator or freezer to chill for 20-30 minutes to set and firm up before filling.
Preheat the Oven: Heat the oven to 350°F (175°C) to prepare for baking the pie.
Make the Filling: In a medium bowl, whisk together the sweetened condensed milk, sour cream, and egg yolks until smooth and combined. Add the key lime juice and zest, and whisk again until thoroughly incorporated.
Fill the Crust: Pour the lime filling into the chilled crust, smoothing the top evenly.
Bake the Pie: Bake the pie in the preheated oven for 25-30 minutes. Avoid browning the filling; it should remain pale while the crust turns a golden brown.
Cool the Pie: Remove the pie from the oven and let it cool on a wire rack. Once cooled to room temperature, cover and refrigerate for 3-4 hours to set completely.
Prepare Whipped Cream: In a large bowl, beat the cold heavy cream with sugar and vanilla extract using a mixer until stiff peaks form.
Top the Pie: Either pipe the whipped cream decoratively onto the chilled pie using a piping bag with a star tip or spread evenly with a spatula.
Garnish and Serve: Decorate with key lime slices and lime zest before serving. Keep the pie refrigerated and serve cold; do not leave at room temperature for more than one hour.

Notes

Using ground walnuts in the crust adds extra texture and flavor but can be omitted for nut-free version.
Make sure not to brown the pie filling during baking; the filling should stay creamy and pale.
Chilling the pie thoroughly is essential for proper setting and flavor development.
Fresh key lime juice is preferable but regular lime juice can be substituted if key limes are unavailable.
For easier slicing, chill the pie overnight if possible.
The whipped cream topping can be sweetened to your desired level or substituted with pre-made whipped topping.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Key Lime Pie, Lime Pie, Summer Dessert, Citrus Pie, Creamy Pie, Graham Cracker Crust, Whipped Cream Topping