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Traditional Key Lime Pie Recipe

Traditional Key Lime Pie Recipe
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5.2 from 27 reviews

This Traditional Key Lime Pie recipe offers a perfect balance of tangy and sweet flavors wrapped in a crisp graham cracker crust. It features a silky lime filling made with fresh Key Lime juice, sweetened condensed milk, and sour cream, topped with homemade whipped cream. Ideal for summer gatherings or any time you crave a refreshing citrus dessert.

Ingredients

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For the Graham Cracker Crust

  • 2 cups graham cracker crumbs (about 1 sleeve)
  • 1/4 cup sugar
  • 6 tablespoons butter, melted

For the Key Lime Filling

  • 2 cans sweetened condensed milk (14 oz each, preferably organic)
  • 1/2 cup sour cream (full fat or Greek yogurt alternative)
  • 2–3 Key Limes, zested (or Persian limes)
  • 3/4 cup Key Lime juice (about 30 Key Limes or 9 Persian limes) or Nellie and Joe’s bottled Key Lime juice
  • 2 large egg yolks

For the Whipped Cream Topping

  • 8 oz heavy whipping cream, cold
  • 1–2 teaspoons vanilla extract
  • 2–4 tablespoons powdered sugar

Instructions

  1. Prepare the Graham Cracker Crust: Preheat your oven to 350°F (175°C). Crush the graham crackers finely using a food processor, blender, or by placing them in a freezer bag and rolling with a rolling pin. Mix the graham cracker crumbs with sugar, then add melted butter and combine thoroughly. Reserve 1/4 cup of crumbs for topping if desired.
  2. Bake the Crust: Press the crumb mixture evenly into the bottom and up the sides of a 9-inch deep dish pie pan using your hands. Bake in the preheated oven for 6-8 minutes until just golden. Remove and let cool completely on a wire rack; you may speed this up by cooling in the freezer for 20-30 minutes after an initial 10 minutes on the rack.
  3. Prepare Lime Zest and Juice: Wash and dry your limes. Zest 2-3 Key Limes and set zest aside. Squeeze fresh lime juice until you have 3/4 cup, which usually requires about 30 Key Limes or 9 Persian limes. If using bottled lime juice, use high-quality like Nellie and Joe’s.
  4. Mix the Filling: In a stand mixer bowl, combine the lime juice, sweetened condensed milk, sour cream, egg yolks, and lime zest. Mix on low speed until incorporated, then increase to medium-high speed for 2-3 minutes until the mixture thickens, scraping down the sides once or twice to ensure even mixing.
  5. Bake the Filling: Pour the lime filling into the cooled graham cracker crust. Bake at 350°F (175°C) for 15-20 minutes until the center is set but still slightly jiggly. Do not allow the pie to brown. Remove from oven and cool on a rack for 30 minutes, then refrigerate for at least 3 hours, preferably 6 or more, to let it fully set.
  6. Make Whipped Cream: While the pie cools, pour cold heavy cream into a chilled bowl and whip until stiff peaks form. Add vanilla extract and powdered sugar, then whip again at medium-high speed until thick and almost buttery in texture.
  7. Assemble and Garnish: Transfer whipped cream to a piping bag fitted with a star tip. Pipe decoratively over the chilled pie. Garnish with reserved graham cracker crumbs, additional lime zest, and a slice of lime. Keep refrigerated until ready to serve.

Notes

  • You can substitute Greek yogurt for sour cream for a tangier taste and thicker texture.
  • Use fresh Key Lime juice for authentic flavor; bottled juice is a convenient alternative if necessary.
  • If pressed for time, cooling the crust in the freezer after initial cooling helps speed up preparation.
  • Mini Key Lime pies can be made using the same proportions; reduce baking time slightly and watch for set filling.
  • Whipped cream can be kept refrigerated in a piping bag for several hours before decorating.

Nutrition

Keywords: Key Lime Pie, Traditional Key Lime Pie, Lime Pie Recipe, Summer Dessert, Citrus Pie, Graham Cracker Crust

Find it online: https://cheframiflavor.com/traditional-key-lime-pie-recipe/