This easy homemade Key Lime Pie recipe is made with a buttery graham cracker crust and a flavourful creamy key lime filling. You won't believe how simple this Key Lime Pie is to make!
2 ½cupssweetened condensed milk(approximately 600 millilitres or 20 ounces)
2egg yolks
1teaspoonvanilla extract
¾cupfresh key lime juice*
½cupsour cream
Topping/Garnish:
whipped cream
lime zest*
Instructions
To make the Crust:
Preheat the oven to 350℉. Stir together the graham cracker crumbs, sugar, and melted butter until combined. Pour the crust mixture into a 9-inch pie pan and press firmly onto the bottom and sides of the pan to form a crust. Bake in the preheated oven for 10-12 minutes. Leave the oven on while you prepare the filling.
To make the Filling:
Whisk together the sweetened condensed milk, egg yolks, and vanilla extract in a large bowl. Add the key lime juice and continue whisking until combined. Lastly, whisk in the sour cream until smooth.
Pour the filling into the still-warm graham cracker crust and smooth out the top with a spatula. Bake in the preheated oven for 12-15 minutes. Let cool on a wire rack to room temperature before covering and refrigerating for at least 6 hours (overnight is best). Serve with whipped cream on top. Enjoy!
Notes
*You can also make this recipe with regular lime juice. It won't be quite as flavourful as key lime juice but it will work in a pinch.** This recipe doesnot call for lime zest in the filling. When lime zest is cooked into the mostly liquid pie filling a very bitter and unpleasant taste is released into the filling. I suggest topping the pie with fresh lime zest right before serving (after the pie has baked and chilled) for more lime flavour and as a pretty garnish.